Description
Juicy chicken marinated in olive oil, lemon juice, garlic, and oregano, perfect for summer gatherings.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lb total)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tsp dried oregano
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth (low-sodium preferred)
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh dill, chopped
- 1 Tbsp butter or olive oil (for toasting rice)
Instructions
- Whisk together olive oil, lemon juice, oregano, garlic, kosher salt, and black pepper in a bowl.
- Coat the chicken in the marinade and let it marinate for at least 30 minutes, up to 4 hours.
- Prepare rice by warming butter or olive oil in a saucepan over medium heat and toasting the rice for about one minute until fragrant.
- Add chicken broth to the rice, bring to a boil, cover and simmer for 15–20 minutes until the liquid absorbs.
- Let the rice rest off heat for 5 minutes, then fluff and fold in parsley and dill.
- Preheat the grill to medium-high heat and oil the grates.
- Grill marinated chicken for 6–8 minutes per side or until it reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes then slice.
Notes
For extra flavor, add fresh herbs like thyme or rosemary to the marinade. If the chicken turns out dry, consider brining it before marinating.
