Colombian Dinner: Juicy Grilled Lemon Chicken with Cilantro-Lime Rice & Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 bone
• in chicken thighs 4 lemons, zested and juiced 1/2 cup olive oil 4 cups jasmine rice 8 cups water 4 teaspoons salt 1/2 cup chopped fresh cilantro 1 lime, zested and juiced 2 avocados, diced 1 red onion, finely chopped 1 jalapeño pepper, finely chopped (optional) 1 teaspoon salt

Instructions

1. In a large bowl, mix together lemon zest, lemon juice, olive oil, and salt. Add chicken thighs and marinate for at least 30 minutes in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken until cooked through, approximately 6 8 minutes per side. Remove from heat and let rest for a few minutes before slicing.
3. In a large saucepan, bring water to a boil, add salt, and cook the jasmine rice according to package instructions. Once cooked, stir in cilantro and lime zest and juice. Fluff with a fork and keep warm.
4. In a small bowl, combine avocado, red onion, jalapeño (if using), and salt. Mix gently to create the salsa.
5. To plate, serve a generous portion of rice, top with sliced chicken, and garnish with a dollop of avocado salsa.

Chef’s Insight

To enhance the lemon flavor, consider adding a touch of lemon zest to the cooked rice before serving. For an extra burst of color and freshness, garnish with chopped cilantro leaves.

Notes

This recipe uses bone-in chicken thighs for added flavor and moisture, but you can substitute boneless chicken breasts if preferred.