Greek Chicken and Lemon Rice (Print Version)
# Ingredients:
→ Chicken Skewers
01 -
2 lbs boneless, skinless chicken thighs, cut into chunks
02 -
1/3 cup olive oil
03 -
3 tbsp fresh lemon juice
04 -
3 cloves garlic, minced
05 -
2 tsp dried oregano
06 -
1 tsp paprika
07 -
1 tsp salt
08 -
1/2 tsp black pepper
→ Lemon Rice
09 -
1 cup basmati rice
10 -
2 cups chicken broth
11 -
2 tbsp butter
12 -
2 tbsp fresh lemon juice
13 -
Zest of 1 lemon
14 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
In a large bowl, mix olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper until well combined.
02 -
Toss chicken chunks in the marinade until well coated. Cover and let it rest in the refrigerator for at least 30 minutes, ideally 2 hours for better flavor.
03 -
Rinse basmati rice until water runs clear. Bring chicken broth and butter to a boil in a saucepan. Add rice, reduce heat to low, cover and cook for 15 minutes until liquid is absorbed. Finish with lemon juice, zest, and parsley.
04 -
Thread marinated chicken onto skewers. Grill on medium-high heat for 4-5 minutes per side until chicken is cooked through with light char marks.
05 -
Arrange lemon rice on plates and top with grilled chicken skewers. Garnish with extra parsley if desired.
# Notes:
01 -
This Greek-inspired dish combines juicy grilled chicken skewers with fragrant lemon rice for a Mediterranean feast.
02 -
For best results, soak wooden skewers in water for 20-30 minutes before use to prevent burning.