Lemon-Herb Grilled Chicken Thighs with Jasmine Rice Pilaf and Charred Broccoli
20min
40min
2
680
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Chef's Note
For the juiciest chicken thighs, let them rest for 5 minutes after grilling before serving. This allows the juices to redistribute throughout the meat instead of running out when cut.
Tags
Ingredients
4 pieces bone-in, skin-on chicken thighs
1 whole lemon
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
3 cloves garlic
3 tablespoons extra virgin olive oil
1 cup jasmine rice
1.5 cups chicken broth
1 medium shallot
2 medium broccoli crowns
2 tablespoons pine nuts
2 tablespoons dried cranberries
2 tablespoons parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
Instructions
- 1
Zest and juice the lemon. Mince the garlic cloves. Finely chop the thyme and rosemary. Chop the parsley.
- 2
In a bowl, combine 2 tablespoons olive oil, lemon zest, 1 tablespoon lemon juice, minced garlic, thyme, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Pat the chicken thighs dry with paper towels. Place in a shallow dish and pour the marinade over them, turning to coat. Let marinate for 15 minutes while preparing other components.
- 4
Dice the shallot. Rinse the jasmine rice in cold water until the water runs clear, then drain well.
- 5
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced shallot and sauté for 2 minutes until translucent.
- 6
Add the drained rice to the saucepan and stir to coat with oil. Toast for 1-2 minutes, stirring occasionally.
- 7
Pour in the chicken broth and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and rice is tender.
- 8
While the rice cooks, preheat grill or grill pan to medium-high heat.
- 9
Cut the broccoli crowns into large florets with stems attached. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 10
Place the chicken thighs skin-side down on the preheated grill. Cook for 6-7 minutes until the skin is crisp and golden.
- 11
Flip the chicken and continue cooking for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C).
- 12
In the last 5 minutes of chicken cooking time, place the broccoli florets on the grill and cook for 2-3 minutes per side until charred in spots but still crisp-tender.
- 13
In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning. Remove from heat.
- 14
When the rice is done, fluff with a fork and stir in the butter, dried cranberries, toasted pine nuts, and chopped parsley.
- 15
Transfer the rice pilaf to a serving platter. Arrange the grilled chicken thighs and charred broccoli on top or alongside.
- 16
Drizzle the remaining lemon juice over the broccoli and chicken. Serve immediately.
Nutrition Information (per serving)
680
42g
58g
32g
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