Tangy Grilled Chicken With Lemon Rice Recipe

About this recipe

Tangy Grilled Chicken with Lemon Rice is the perfect blend of flavors for your midday meal. This dish features succulent chicken thighs marinated in a vibrant mix of lemon juice, garlic, turmeric, and chili powder, then air-fried to perfection for a juicy and smoky finish. Paired with zesty lemon rice infused with crackling mustard seeds and aromatic curry leaves, this recipe is a celebration of Indian cuisine at its finest. Not only is it delicious, but it's also packed with nutrition—providing 27g of protein and 95g of carbohydrates to keep you energized throughout the day. Cooking this is a breeze with an air fryer and simple stovetop techniques, making it ideal for intermediate cooks looking to impress. Serve it as a satisfying lunch for two, and enjoy the refreshing citrus notes and comforting spices that make this dish unforgettable.

Ingredients

• 1 kg Basmati Rice
• - Chicken Breast

Instructions

1. 1. Marinate chicken thighs with lemon juice, turmeric powder, red chili powder, garlic paste, and salt for 20 minutes.
2. 2. Preheat the air fryer to 200°C for 5 minutes while the chicken marinates.
3. 3. Place the marinated chicken in the air fryer basket and cook for 18-20 minutes, flipping halfway through.
4. 4. In a pan, heat vegetable oil and add mustard seeds until they start to crackle.
5. 5. Add curry leaves and sauté for 30 seconds to release their aroma.
6. 6. Stir in cooked basmati rice and mix well with the curry leaves and mustard seeds.
7. 7. Add a dash of salt and squeeze fresh lemon juice over the rice, stirring gently to combine.
8. 8. Chop coriander finely and sprinkle over the lemon rice for freshness and color.
9. 9. Serve the grilled chicken alongside the tangy lemon rice for a balanced and flavorful lunch.