For the Grilled Chicken Marinade:
- 4 boneless, skinless chicken breasts (or thighs if you prefer)
- 3 tbsp olive oil (extra virgin for best flavor)
- 1 lemon (juice and zest)
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric (optional, for color and flavor)
- 1/2 tsp ground cinnamon (optional, for warmth)
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley or cilantro, chopped (optional, for garnish)
- 1 cup basmati rice (white or brown)
- 2 cups water or chicken broth (for more flavor)
- 1 tbsp butter or ghee (optional, for richness)
- Salt, to taste
- 1-2 cardamom pods (optional, for added fragrance)
Instructions:
1. Marinate the Chicken:- In a bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, cumin, coriander, paprika, turmeric, cinnamon (if using), salt, and pepper.
- Add the chicken breasts (or thighs) to the marinade and toss them to coat evenly.
- Cover the bowl and refrigerate the chicken for at least 30 minutes, or up to 2 hours for deeper flavor. If you're short on time, even 15-20 minutes will add some good flavor.
- Rinse the basmati rice in a fine mesh strainer under cold water until the water runs clear. This helps remove excess starch and makes the rice fluffy.
- In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed rice and a pinch of salt. If you're using cardamom pods, add them to the pot now (for extra fragrance).
- Once the water is boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes (for white basmati) or 40-45 minutes (for brown basmati) until the rice is tender and the water is absorbed.
- Once the rice is done, remove it from the heat, keep the lid on, and let it steam for another 5 minutes. Fluff the rice with a fork, and stir in butter or ghee if using for added richness.
- Preheat your grill or grill pan over medium-high heat. If you're using an outdoor grill, make sure the grates are well-oiled to prevent sticking.
- Grill the chicken for 6-8 minutes per side, depending on the thickness, until the chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
- Serve the grilled chicken over the fluffy basmati rice.
- Garnish with chopped fresh parsley or cilantro if desired for a burst of color and freshness.
Optional Additions:
- Vegetables: For extra nutrition, grill or sauté some vegetables like zucchini, bell peppers, or cherry tomatoes to serve alongside the chicken and rice.
- Yogurt Sauce: Serve with a simple yogurt sauce made from plain Greek yogurt, lemon juice, a pinch of garlic powder, and fresh herbs. This adds a creamy contrast to the grilled chicken.
Tips:
- Chicken Thighs: If you prefer chicken thighs, they work wonderfully with this marinade and tend to stay juicier on the grill.
- Make it a Meal Prep: Grill extra chicken and make extra rice for an easy, healthy lunch or dinner throughout the week.
- Flavor Variations: You can adjust the spices in the marinade based on your preferences. Try adding a pinch of cayenne pepper for heat or a teaspoon of ground ginger for a slightly different flavor profile.
This grilled chicken with basmati rice is a well-rounded, healthy, and seed oil-free meal that is full of flavor, protein, and complex carbs. Enjoy!