🍗 Grilled Garlic Chicken with Peppers and Steamed Rice
🕒 Total Time: 40 minutes (prep + cook)
🍽️ Serves: 4
🧂 Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts or thighs
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3 tablespoons olive oil
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4 cloves garlic, minced
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1 tablespoon soy sauce
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1 tablespoon lemon juice (or vinegar)
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1 teaspoon honey or brown sugar
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1 teaspoon paprika (optional)
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Salt & pepper, to taste
For the Peppers:
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2 bell peppers (any color), sliced into strips
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1 small red onion, sliced (optional)
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1 tablespoon olive oil
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Salt & pepper, to taste
For the Rice:
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1½ cups jasmine or long-grain white rice
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3 cups water
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Pinch of salt
🔥 Instructions:
1. Marinate the Chicken (15–30 mins or up to overnight):
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In a bowl or bag, mix olive oil, garlic, soy sauce, lemon juice, honey, paprika, salt, and pepper.
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Add chicken and coat well. Let marinate at least 15 minutes.
2. Cook the Rice:
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Rinse rice under cold water until water runs clear.
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In a pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low.
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Cover and simmer 15–18 minutes, or until water is absorbed. Let stand 5 minutes, then fluff with a fork.
3. Grill the Chicken:
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Heat grill or grill pan over medium-high. Lightly oil the grates.
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Grill chicken for 5–7 minutes per side (internal temp should reach 165°F/74°C). Let rest 5 minutes before slicing.
4. Sauté or Grill the Peppers:
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Toss sliced peppers (and onion, if using) with olive oil, salt, and pepper.
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Grill in a basket or sauté in a skillet over medium-high heat for 6–8 minutes, until tender and slightly charred.
5. Assemble & Serve:
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Serve grilled garlic chicken sliced over a bed of steamed rice.
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Top with grilled peppers and drizzle with extra marinade (boiled for safety) or a squeeze of lemon.
📝 Tips:
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Add a sprinkle of fresh herbs like parsley or cilantro for brightness.
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Want heat? Toss peppers in chili flakes or drizzle with sriracha.
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Use brown rice or quinoa for a healthier base.