Grilled Chicken Dinner Recipe

Prepare the marinade

In a large bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic, smoked paprika, dried oregano, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper and 1 tablespoon honey until emulsified.

Marinate the chicken

Pat the 6 chicken thighs dry with paper towels. Add chicken to the bowl with the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (for best flavor, 2–4 hours). Remove chicken from refrigerator 20 minutes before grilling to come toward room temperature.

Grill the chicken

Preheat a grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Place chicken skin-side down and grill 6–8 minutes without moving to develop char and crisp the skin. Flip and continue grilling 6–10 minutes, turning as needed, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 12–18 minutes depending on thickness. Transfer chicken to a resting tray and tent loosely with foil for 5–10 minutes before serving.

While grilling chicken, toss zucchini slices, red bell pepper quarters and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl to coat.

When you first put chicken on the grill, place vegetables on a cooler side of the grill (or use a grill basket). Grill vegetables 3–5 minutes per side until tender-crisp and lightly charred. Total time about 8–12 minutes depending on thickness. Remove from grill and keep warm.

Sauté aromatics

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil. Add the minced shallot, finely diced carrot and celery and sauté, stirring occasionally, until softened about 3–4 minutes.

Toast rice

Add 1 1/2 cups long-grain rice to the pan and stir to coat the grains in butter and oil. Cook, stirring, 1–2 minutes until the rice has a nutty aroma and some grains look translucent on the edges.

Simmer

Pour in 3 cups chicken broth, add 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes.

Finish

Fluff rice with a fork, stir in 2 tablespoons chopped fresh parsley and adjust seasoning to taste. Keep covered until plating.

Plate 1/4 of the rice pilaf per serving, arrange grilled chicken thigh alongside and add a portion of grilled vegetables. Squeeze a lemon wedge over the chicken and vegetables and sprinkle with chopped fresh parsley. Serve immediately.