Grilled Chicken Recipe

prepare marinade

Mince garlic. In a bowl, whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp salt and 1 tsp black pepper to make a marinade.

marinate chicken

Pat chicken breasts dry with paper towels. Place in a shallow dish or resealable bag and pour marinade over them. Turn to coat well. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerating, bring back to room temperature for 15 minutes before grilling.

preheat grill / pan

Preheat an outdoor grill or a heavy grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or brush the pan with a little oil to prevent sticking.

grill chicken

Place the marinated chicken on the hot grill. Cook 5–7 minutes on the first side without moving, until grill marks form. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary by thickness (thin cut: shorter time).

rest chicken

Transfer chicken to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute before slicing.

Rinse the jasmine rice under cold water in a fine-mesh sieve until the water runs mostly clear to remove excess starch. This prevents clumping.

In a medium saucepan, combine the rinsed rice, 2.25 cups water, 0.5 tsp salt and 1 tbs butter. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed for 15 minutes. After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.

Remove lid and fluff rice gently with a fork. Keep covered and warm until serving.

Prepare vegetables: slice zucchini into 1/4-inch rounds, core and cut red bell pepper into 1-inch strips, cut broccoli into bite-size florets. Pat dry.

Toss the prepared vegetables with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper in a bowl to coat evenly.

Grill or roast the vegetables while the chicken cooks: For grilling, place vegetables in a grill basket or on a sheet of foil and cook over medium-high heat for 6–8 minutes, shaking or turning halfway, until tender and lightly charred. For roasting, preheat oven to 425°F (220°C) and spread vegetables on a baking sheet; roast 12–15 minutes, stirring once, until crisp-tender and slightly caramelized.

Remove vegetables from heat and squeeze a lemon wedge over them for brightness. Reserve extra wedges for serving.

Slice the rested grilled chicken crosswise into 1/2-inch slices.

Plate: spoon a portion of jasmine rice onto each plate, arrange a serving of grilled seasonal vegetables alongside, and top or place sliced grilled chicken next to the rice and vegetables. Garnish with remaining lemon wedges for squeezing.

Optional: drizzle any pan juices or a teaspoon of extra lemon juice and olive oil over the chicken for extra flavor. Serve immediately.