Spicy Grilled Chicken With Herb Rice Recipe

About this recipe

This Spicy Grilled Chicken with Herb Rice is a delightful Indian-inspired dinner that combines the bold flavors of marinated chicken thighs with the aromatic goodness of herb-infused rice. Perfect for a high-protein meal, this dish is not only delicious but also easy to prepare in under an hour. The chicken is juicy and tender, with a smoky, spicy crust that pairs beautifully with the fluffy rice infused with fresh mint and cilantro. Serve it hot for a comforting yet energizing meal that suits both casual dinners and special occasions. Packed with protein and wholesome ingredients, this dish is ideal for gym-goers looking for a flavorful way to refuel. Enjoy the vibrant colors, enticing aromas, and satisfying textures of this balanced, batchable dinner option.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 100g Greek Yogurt
• - Red Chilli Powder
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 100 g Catch Super Garam Masala
• 250 ml Keya Lemon Juice
• - Coriander Powder
• 1 Bunch Mint Leaves (Pudina)
• 500 ml Oil (For Frying)
• - Rock Salt

Instructions

1. 1. Rinse and clean the chicken thighs thoroughly and pat them dry with a kitchen towel.
2. 2. In a large bowl, mix garlic paste, ginger paste, plant-based yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and rock salt to create the marinade.
3. 3. Coat the chicken thighs evenly with the marinade and let them rest for at least 20 minutes to absorb the flavors.
4. 4. Rinse the rice under running water until the water runs clear, then soak it in water for 15 minutes.
5. 5. Heat 1 tablespoon of vegetable oil in a grill pan over medium heat. Place the marinated chicken thighs onto the pan.
6. 6. Grill the chicken for 6-8 minutes on each side, ensuring it is well-cooked and develops a golden crust.
7. 7. In a saucepan, heat the remaining 1 tablespoon of oil and sauté chopped fresh mint leaves and cilantro for 1 minute.
8. 8. Drain the soaked rice and add it to the saucepan along with 400 ml of water and a pinch of rock salt.
9. 9. Cover the saucepan with a lid and cook the rice on low heat for 12-15 minutes until it is fluffy and fragrant.
10. 10. Once the rice is cooked, fluff it gently with a fork and transfer it to serving plates.
11. 11. Place the grilled chicken thighs next to the herb-infused rice and garnish with extra mint and cilantro if desired.
12. 12. Serve hot and enjoy the combination of spicy chicken and aromatic rice.