Zesty Lemon Herb Grilled Chicken With Coconut Rice Recipe

About this recipe

Treat your taste buds to a flavorful dinner with this Zesty Lemon Herb Grilled Chicken and Coconut Rice recipe. The chicken is marinated with a zesty blend of lemon juice, fresh herbs, and spices for a bold, vibrant flavor. Paired with perfectly cooked basmati rice infused with creamy coconut milk, this dish offers a balanced combination of protein, carbohydrates, and healthy fats. The grilled chicken is juicy and slightly charred, complementing the aromatic, fluffy rice beautifully. This Asian-inspired meal is not only satisfying but also supports your nutritional goals with 36 grams of protein and 860 calories per serving. Perfect for a cozy evening or a special dinner, it’s a dish you’ll want to cook again and again!

Ingredients

• 110 g Unpeeled Garlic Cloves
• medium Chilli Green Long
• - KATDARE BLACK PEPPER POWDER 12GM
• - Rock Salt
• 20 g Turmeric Powder
• 500 ml Oil (For Frying)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 250 ml Real Thai Unsweetened Coconut Milk
• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 100 g Lemon
• 20 g Oregano - Herbs Mix
• 1 piece Coconut

Instructions

1. 1. Wash the chicken breast thoroughly and pat dry with a paper towel.
2. 2. In a blender, combine lemon juice, garlic, coriander leaves, mint leaves, green chilies, black pepper, rock salt, and turmeric powder to make a smooth marinade.
3. 3. Spread the marinade evenly over the chicken breasts and let them marinate for at least 30 minutes in the refrigerator.
4. 4. Rinse the basmati rice under cold water until the water runs clear, then soak it for 20 minutes.
5. 5. Heat vegetable oil in a saucepan and add cumin seeds, allowing them to sizzle for a few seconds.
6. 6. Add the soaked rice, coconut milk, and water to the saucepan, stirring gently to combine.
7. 7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is fully cooked, about 15 minutes.
8. 8. Preheat a grill pan over medium heat and lightly grease it with vegetable oil.
9. 9. Grill the marinated chicken breasts on each side for 6-8 minutes or until fully cooked and nicely charred.
10. 10. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
11. 11. Fluff the coconut rice with a fork and transfer it to serving plates.
12. 12. Place the grilled chicken slices on top of the rice and garnish with extra coriander leaves if desired.