Grilled Chicken Recipe

Prepare marinade

In a medium bowl whisk together 2 tbs olive oil, 1.5 tbs soy sauce, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp honey, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate chicken

Place 1 lb chicken breasts between two sheets of plastic wrap and pound to an even 1/2–3/4 inch thickness (optional) so they cook evenly. Add chicken to the marinade, coating both sides. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Preheat grill or pan

When ready to cook, preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a grill pan/skillet over medium-high heat and brush lightly with oil.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate, tent loosely with foil and rest 5 minutes before slicing.

While chicken marinates or during the last 15 minutes of grilling, cook the rice. Combine 1 cup rinsed jasmine rice, 1.25 cups water, 1/4 tsp salt and 1 tsp butter or oil in a small saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.

While rice cooks or after the grill is hot, prepare vegetables. Toss 2 cups broccoli florets (or chosen seasonal vegetables) with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest.

Option A — Grill: Place vegetables in a grill basket or on foil and grill, stirring occasionally, until tender-crisp and lightly charred, 6–8 minutes. Option B — Pan-roast: Heat a skillet over medium-high heat, add vegetables and cook, stirring occasionally, 5–7 minutes until tender-crisp and lightly browned. Option C — Steam: Steam broccoli 4–6 minutes until bright green and tender-crisp, then toss with oil, salt, pepper and lemon zest.

Slice rested chicken against the grain. Divide jasmine rice among plates, top with sliced grilled chicken and arrange the seasonal vegetables alongside.

Sprinkle 1 tbsp chopped fresh parsley over the dish and serve with lemon wedges to squeeze over the chicken and vegetables.