Grilled Chicken Rice

Ingredients

Instructions

1. 1

   Whisk the marinade: ½ cup plain yogurt, juice of 1 lemon, 4 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon each cumin and paprika, ½ teaspoon turmeric, 1.5 teaspoons salt, ½ teaspoon black pepper. Coat 6 boneless thighs and refrigerate at least 2 hours (overnight is much better).

2. 2

   Rinse 2 cups of basmati rice three times under cold water until the water runs almost clear. Soak 20 minutes, then drain. The rinse and soak is what gives you separate, fluffy grains instead of a sticky clump.

3. 3

   In a heavy pot, melt 2 tablespoons of butter. Add the drained rice with 1 teaspoon salt and 3.5 cups of water. Bring to a boil, then lower to the lowest possible heat, cover tightly, and cook 18 minutes. Don't lift the lid. Rest off heat 10 minutes.

4. 4

   While the rice cooks, heat a grill pan or cast iron skillet over medium-high until smoking. Wipe excess marinade off the chicken (it'll burn otherwise). Grill 5-6 minutes per side until the surface is charred and the internal temp hits 165°F.

5. 5

   Make the white sauce: ½ cup yogurt, 2 tablespoons mayo, 1 grated garlic clove, juice of half a lemon, salt to taste. Whisk together and refrigerate until plating.

6. 6

   Slice the rested chicken. Plate the rice, top with chicken, drizzle generously with white sauce, sprinkle with chopped parsley and a dash of paprika. Serve with hot sauce or a wedge of lemon on the side.