Middle East · international hotel menus
Lemon Grilled Chicken with Fragrant Rice
Lemon, garlic and lightly charred chicken create a generous main course without overpowering the rice. This two-person version pairs a grilled fillet with seasonal vegetables and fragrant steamed rice, making it practical for a family dinner or a small restaurant cooking trial.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
ST25, Jasmine and KDM are aromatic candidates for this accompaniment. Compare the same rice portion and water setting before choosing a sample.
Ingredients
- 180 g aromatic white rice
- 350 ml water, adjusted to pack directions
- 2 boneless chicken thighs, 300 g total
- 250 g broccoli and carrots
- 1 tbsp lemon juice and 1 tsp grated garlic
- 1 tbsp oil, ½ tsp paprika, salt and pepper
Method
Mix lemon, garlic, paprika and half the oil. Coat the chicken and refrigerate for 15 minutes while preparing the rice.
Rinse the rice, add the measured water and cook according to the pack. Rest covered for 10 minutes, then fluff gently.
Heat a grill pan. Cook the chicken on both sides until the thickest part reaches 74°C; timing depends on thickness.
Steam the vegetables until tender but still colourful. Divide rice, chicken and vegetables between two warm plates.
Chef’s Notes
Drain excess marinade before grilling so the surface browns instead of steaming. Place the rice beside the chicken rather than underneath its juices if you want to assess grain separation.
Storage and Cooking Temperatures
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