Pilaf Fiction
Grilled Lemon Chicken with Middle Eastern Rice Pilaf
55 minutes
Serves 4
DinnerMiddle Eastern
Herb's take
Tonight we're grilling chicken over open flame and serving it with fragrant, lemony rice pilaf, inspired by Middle Eastern flavors. You'll learn why blooming spices and finishing with fresh lemon are game-changers for both flavor and aroma.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk together 1/4 cup olive oil, zest and juice from 1 lemon, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons honey, 1 teaspoon paprika, and 2 cloves minced garlic to make a marinade.
- 02Add the chicken breasts to the marinade, turning to coat. Cover and refrigerate for 20-30 minutes while you prep the pilaf.
- 03Rinse the rice under cold water until the water runs clear. Drain well.
- 04In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the onion and carrot and cook until softened, about 4 minutes.
- 05Add the remaining garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 06Stir in the rice and cook for 2 minutes, stirring to coat the grains in the spice and butter mixture.
- 07Pour in the chicken broth, add 1/2 teaspoon salt, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 16 minutes. Remove from heat and let sit, covered, for 10 minutes.
- 08While the rice cooks, preheat your grill to medium-high. Clean and oil the grates.
- 09Grill the chicken breasts 5-6 minutes per side, or until nicely charred and the internal temperature hits 160°F. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
- 10Fluff the rice with a fork. Stir in the juice and zest of the remaining lemon and the chopped parsley.
- 11Slice the rested chicken. Serve over the pilaf, with a dollop of Greek yogurt alongside.
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