Description
These Lemon Chili Grilled Chicken Bowls feature juicy, marinated grilled chicken served over a warm bed of jasmine rice or quinoa, accompanied by a refreshing cucumber and tomato salad, creamy hummus, and optional Mediterranean-inspired toppings like feta, olives, and avocado. The dish combines bright citrus, savory spices, and fresh herbs for a balanced, flavorful, and wholesome meal perfect for a healthy dinner or meal prep.
Ingredients
Scale
Lemon Chili Grilled Chicken
- 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts
- 3 tbsp olive oil
- Zest of 1 large lemon
- Juice of 2 lemons (about 6 tbsp)
- 3 cloves garlic, finely minced
- 1 ½ tsp chili powder
- 1 tsp smoked paprika
- ½–1 tsp crushed red pepper flakes (adjust to spice preference)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 ¼ tsp fine sea salt
- ½ tsp freshly ground black pepper
Grain Base
- 1 ½ cups uncooked jasmine rice, basmati rice, or quinoa
- 3 cups water or low-sodium chicken broth
- ½ tsp fine sea salt
- 1 tbsp olive oil or butter (optional, for richness)
Fresh Cucumber Salad
- 1 large English cucumber (or 3 small Persian cucumbers), diced
- 1 cup cherry or grape tomatoes, halved
- ¼ small red onion, very thinly sliced
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh mint leaves, finely chopped (optional but recommended)
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp dried oregano or 1 tsp fresh oregano, finely chopped
- ½ tsp fine sea salt, or to taste
- ¼ tsp freshly ground black pepper
Hummus and Toppings
- 1 ½ cups hummus (store-bought or homemade)
- 1 small lemon, cut into wedges (for serving)
- ¼ cup crumbled feta cheese (optional)
- ¼ cup pitted Kalamata olives, halved (optional)
- 1 small avocado, sliced (optional)
- 2 tbsp toasted pine nuts or slivered almonds (optional crunch)
- Fresh parsley or cilantro leaves, extra, for garnish
Optional Simple Homemade Hummus
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- ¼ cup tahini
- 2–3 tbsp fresh lemon juice
- 1 small garlic clove
- 2–3 tbsp cold water
- 2 tbsp extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground cumin (optional)
Instructions
- Marinate the chicken: Pat the chicken dry with paper towels and place it in a large bowl or zip-top bag. In a separate bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chili powder, smoked paprika, crushed red pepper flakes, cumin, oregano, salt, and black pepper until well combined. Pour the marinade over the chicken and toss or massage to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, marinate up to 12 hours. If marinating longer than 2 hours, store in the coldest part of the fridge.
- Cook the grain base: Rinse the rice or quinoa under cold water until the water runs mostly clear to remove excess starch or bitterness. In a medium saucepan, combine the rinsed grain, water or broth, salt, and olive oil or butter if using. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer: Rice for 15–18 minutes or quinoa for 14–16 minutes until the liquid is absorbed and grains are tender. Once cooked, turn off heat and let pot sit covered for 5–10 minutes to steam. Fluff gently with a fork and keep covered until ready to serve.
- Prepare the fresh cucumber salad: Place diced cucumber, halved tomatoes, sliced red onion, chopped parsley, and chopped mint in a mixing bowl. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper. Pour the dressing over the vegetables and herbs. Toss gently to combine and coat everything evenly. Taste and adjust seasoning as desired. Refrigerate to let flavors meld.
- Make the optional homemade hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt, cumin (if using), and olive oil. Blend until mixture starts to come together, scraping down sides as needed. With motor running, drizzle in cold water 1 tablespoon at a time, blending until hummus is smooth and creamy. Adjust seasoning and chill until serving.
- Grill the lemon chili chicken (outdoor grill method): Preheat grill to medium-high heat (400–425°F / 200–220°C). Lightly oil grates to prevent sticking. Remove chicken from marinade, letting excess drip off; discard remaining marinade. Place chicken on grill and cook thighs 5–7 minutes per side or breasts 4–6 minutes per side until internal temperature reaches 165°F (74°C). Turn only once for grill marks. Transfer to plate, tent loosely with foil, and let rest 5–10 minutes before slicing.
- Alternative stovetop grilling or pan-searing: Heat a grill pan or heavy skillet over medium-high heat and brush with oil. Add marinated chicken in single layer, cook in batches if needed. Sear thighs 5–7 minutes per side or breasts 4–6 minutes per side until cooked through and charred in spots. Let rest 5–10 minutes, then slice.
- Warm the hummus slightly (optional): Spoon hummus into a small skillet or saucepan and warm over very low heat for 2–3 minutes, stirring constantly until slightly warm (not hot). Alternatively, microwave in 15–20 second bursts, stirring between each, until gently warmed.
- Assemble the bowls: Spoon a generous base of warm rice or quinoa into each bowl. Add a large scoop or swirl of hummus to one side. Arrange sliced lemon chili grilled chicken over the grains or nestled partially into the hummus. Add a generous portion of cucumber salad to another section. Garnish with optional toppings like crumbled feta, olives, avocado slices, toasted nuts, and extra fresh herbs. Finish with a squeeze of fresh lemon over chicken and salad.
- Serve: Serve immediately while chicken and grains are warm and salad is cool and crisp. Offer extra lemon wedges, crushed red pepper flakes, and drizzle of olive oil for guests to customize to their liking.
Notes
- Marinate chicken up to 12 hours for best flavor; at least 30 minutes minimum.
- Choice of rice or quinoa allows for gluten-free or varied grain options.
- Adjust crushed red pepper flakes to control spiciness.
- Hummus can be store-bought or homemade; warming it slightly enhances creaminess.
- Use an outdoor grill, grill pan, or heavy skillet for cooking chicken depending on availability.
- Let grilled chicken rest before slicing to retain juices and tenderness.
- Fresh cucumber salad can be made ahead and refrigerated to develop flavors.
- Optional toppings add texture and Mediterranean flair but can be omitted for simplicity.
