Description
These Lemon Chili Grilled Chicken Bowls feature juicy, marinated grilled chicken thighs or breasts seasoned with zesty lemon and chili spices, served over a warm grain base like jasmine rice or quinoa. Fresh cucumber salad adds a crisp, refreshing contrast, while creamy hummus and optional toppings like feta, olives, and avocado bring richness and variety. Perfectly balanced with vibrant flavors and a mix of textures, these bowls make a wholesome and satisfying meal.
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 the heat and let the pot sit, covered, for 5–10 minutes to steam. Fluff the grains gently with a fork and keep covered until ready to serve.
- Prepare the fresh cucumber salad: Place the 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 with extra salt, pepper, or lemon juice as desired. Set aside in the refrigerator while you grill the chicken so the flavors can 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 the mixture starts to come together, scraping down the sides as needed. With the motor running, drizzle in cold water 1 tablespoon at a time, blending until the hummus is very smooth, creamy, and slightly fluffy. Adjust water to reach your preferred consistency. Taste and adjust seasoning, adding more lemon juice or salt if desired. Transfer to a bowl, cover, and chill until serving.
- Grill the lemon chili chicken (outdoor grill method): Preheat your grill to medium-high heat (about 400–425°F / 200–220°C). Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, letting excess drip off. Discard any remaining marinade. Place chicken on the grill and cook: thighs for 5–7 minutes per side or breasts for 4–6 minutes per side, depending on thickness. Turn only once to develop nice grill marks. Cook until the internal temperature reaches 165°F (74°C) at the thickest part. Transfer chicken to a plate or board, tent loosely with foil, and let rest for 5–10 minutes. Slice chicken into strips or bite-sized pieces just before assembling the bowls.
- Alternative stovetop grilling or pan-searing: Heat a grill pan or large heavy skillet (cast iron preferred) over medium-high heat and lightly brush with oil. Add marinated chicken in a single layer without overcrowding; cook in batches if necessary. Sear for 5–7 minutes per side (thighs) or 4–6 minutes per side (breasts), until nicely charred in spots and cooked through to 165°F (74°C). Let rest for 5–10 minutes, then slice.
- Warm the hummus slightly (optional but recommended): For a softer, creamier texture, spoon hummus into a small skillet or saucepan and warm gently over very low heat for 2–3 minutes, stirring constantly, just until slightly warm, not hot. Alternatively, microwave in 15–20 second bursts, stirring between each, until slightly warm.
- Assemble the bowls: Spoon a generous base of warm rice or quinoa into each serving bowl. Add a large scoop or swirl of hummus to one side of the bowl. Arrange sliced lemon chili grilled chicken over the grains or nestled partially into the hummus. Add a generous portion of the fresh cucumber salad to another section of the bowl. Garnish with any desired toppings such as crumbled feta, olives, avocado slices, toasted nuts, and extra fresh herbs. Finish with a squeeze of fresh lemon over the chicken and salad for brightness.
- Serve: Serve the bowls immediately while the chicken and grains are warm and the salad is cool and crisp. Offer extra lemon wedges, crushed red pepper flakes, and a drizzle of olive oil at the table for people to adjust to their liking.
Notes
- Marinate the chicken for at least 30 minutes, but for best flavor marinate 2–4 hours or up to 12 hours refrigerated.
- Use jasmine rice, basmati rice, or quinoa based on your preference for the grain base.
- The spice level can be adjusted by varying the amount of crushed red pepper flakes.
- Fresh mint in the cucumber salad is optional but adds wonderful brightness.
- Hummus can be store-bought or homemade; warming it slightly enhances creaminess.
- Grilled chicken can be cooked on an outdoor grill or on a stovetop grill pan or skillet.
- Allowing the chicken to rest after grilling ensures juiciness and easier slicing.
- Use low-sodium chicken broth instead of water for cooking grains to enhance flavor.
- Optional toppings like feta, Kalamata olives, avocado, and toasted nuts add texture and richness but can be omitted for a lighter bowl.
- Serve with lemon wedges and additional olive oil to customize each bowl to taste.
