Description
This Greek Chicken and Lemon Rice recipe features tender, marinated chicken thighs or breasts with bright, zesty lemon rice. Infused with classic Mediterranean flavors like oregano, garlic, and cumin, this dish is easy to prepare and perfect for a flavorful weeknight dinner. The chicken is grilled to perfection and served atop fluffy, lemon-infused rice, making a balanced and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Lemon Rice
- 1 cup long-grain white rice (or basmati rice)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, dried oregano, minced garlic, ground cumin, salt, and pepper. Add the chicken thighs or breasts and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to develop fully.
- Cook the Rice: Heat olive oil in a medium saucepan over medium heat. Add the rice and stir occasionally for 1-2 minutes until the grains are lightly toasted. Pour in the chicken broth, lemon zest, lemon juice, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let the rice rest, covered, for 5 minutes.
- Cook the Chicken: While the rice cooks, preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and place it on the hot pan. Cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing to retain its juices.
- Assemble the Dish: Fluff the rested rice with a fork and stir in any additional lemon juice if desired. Serve the sliced grilled chicken on top of the lemon rice and garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- For a vegetarian version, substitute chicken with firm tofu or grilled vegetables and use vegetable broth instead of chicken broth.
- Marinating the chicken longer, up to 2 hours, intensifies the flavor.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safe consumption.
- You can use either long-grain white rice or basmati for the rice component.
- Fresh parsley adds a nice color contrast and fresh herb flavor but can be omitted if unavailable.
