Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons minced garlic
- 2 tablespoons lemon juice
- 1 cup long-grain white rice
- 2 cups chicken broth
- Optional: ½ cup frozen peas
- Fresh cilantro for garnish
Instructions
- Marinate the chicken by combining olive oil, salt, black pepper, paprika, cayenne pepper, minced garlic, and lemon juice in a bowl. Coat the chicken thoroughly and let it sit for at least 30 minutes.
- In a medium pot, bring chicken broth to a boil. Add rice and simmer on low heat for about 15-20 minutes until tender. Stir in peas during the last five minutes if using.
- Preheat your grill or grill pan over medium-high heat and cook the marinated chicken for about 6-7 minutes per side until fully cooked (internal temperature of 165°F).
- Let the chicken rest before slicing. Serve on a plate with rice and garnish with fresh cilantro.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: South African
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg