Spicy Grilled Lemon Chicken Recipe

Spicy Grilled Lemon Chicken

• Difficulty: Easy
• Makes: 4 servings
• Nutritional Information (per serving):
  Serving size: 1/4 of recipe
  Calories: 673
  Total Fat: 15g
  Saturated Fat: 2g
  Carbohydrates: 84g
  Dietary Fiber: 6g
  Sugar: 4g
  Protein: 49g
  Cholesterol: 126mg
  Sodium: 1046mg
• Total Time: 3 hr 20 min
  Prep: 25 min
  Inactive: 2 hr
  Cook: 55 min

Ingredients

For the Spicy Grilled Lemon Chicken:

• 1 1/2 lbs chicken breasts, bone-in, skin on
• 1 tbsp canola oil, plus extra for greasing the grill
• 1 tsp crushed red pepper flakes
• Kosher salt and freshly cracked black pepper
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 2 lemons, zested and juiced (set juice aside for the rice salad)

For the Brown Rice and Mushroom Salad:

• 1 cup chicken stock
• Kosher salt
• 2 cups brown rice
• 1/2 red onion, finely diced
• 2 celery stalks, chopped
• 1 carrot, shredded
• 1/2 of an 8-ounce package sliced mushrooms, chopped
• Reserved lemon juice from the chicken marinade
• 1 tbsp brown mustard
• 1 tbsp canola oil
• Freshly cracked black pepper
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme

Instructions

Fire up your grill and dive into this zesty, spicy chicken dish paired with a hearty rice saladperfect for a flavorful weeknight feast that bursts with fresh herbs and citrus!

1. Chicken Preparation:
   Remove the skin from the chicken breasts and detach from the bone, saving the tenders. Slice each breast in half lengthwise. Place between two sheets of plastic wrap and pound thin with a rolling pin or skillet for even cooking.
2. Slide the chicken into a resealable plastic bag. Add canola oil, red pepper flakes, salt, pepper, parsley, thyme, and lemon zest. Massage to coat evenly, seal, and chill in a bowl for at least 2 hours or overnight. Store tenders separately in the fridge.
3. Preheat your grill or grill pan to medium heat.
4. Oil the grates lightly. Grill the breasts and tenders until charred and cooked through, about 3-4 minutes per side. Reserve tenders for another meal if you like.
5. For the Salad:
   In a lidded saucepan, bring 2 cups water, chicken stock, and 1 tsp salt to a boil over medium-high. Add brown rice, reduce heat, cover, and simmer until tender, 40-45 minutes. Fluff, spread on a baking sheet, and cool.
6. Transfer cooled rice to a large bowl. Mix in diced red onion, chopped celery, shredded carrot, and mushrooms.
7. Whisk reserved lemon juice, brown mustard, canola oil, salt, pepper, parsley, and thyme into a vibrant dressing. Toss gently with the rice mixture. (Save 2 cups for stuffed peppers later!) Chill if not serving right away.
8. Plate sizzling grilled chicken with heaps of refreshing rice saladyour taste buds will thank you!