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PREP
COOK
INACTIVE
20 min
30 min
0 min
TOTAL TIME
50 min
COOKING METHOD(S):
Grill, Stovetop, Oven
A Taste of the Balkans from the Grill
Ajvar is what gives this bowl its Balkan personality. The roasted red-pepper spread brings sweetness, smoke and a little tang against oregano-lemon chicken straight from the grill, while yogurt mellows everything down. Rice turns those strong individual flavors into a complete dinner and catches the juices along the way.
It is colorful, satisfying and different from the usual chicken bowl without asking you to master a complicated technique or hunt down a dozen specialty ingredients.
Related Recipes
Roasted Red Pepper & Eggplant Spread (Ajvar)
Balkan-Style Grilled Chicken & Rice Bowl with Ajvar
CATEGORY:
Bowls, Mains
SERVINGS
4
+
-
SERVING SIZE
2 cups
INGREDIENTS
For the Chicken
1 lb
Boneless Skinless Chicken Thighs
3 Tbsp
Light Olive Oil
1
Lemons (zested and juiced)
4
Garlic Cloves (minced)
2 tsp
Paprika (sweet)
1 tsp
Oregano (Dried)
1/4 cup
Fresh Parsley (chopped)
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
For the Rice
1 1/2 cups
Basmati Rice (dry)
2 1/4 cups
Water
1 Tbsp
Light Olive Oil
1/2 tsp
Kosher Salt
Accompaniments
1/2 cup
Ajvar
1/2 cup
Greek Yogurt
2 Tbsp
Parsley (fresh) (chopped)
INSTRUCTIONS
Prepare the Ajvar according to the recipe and allow to chill (ideally 2+ hours).
Whisk together the olive oil, lemon, garlic, paprika, oregano, parsley, salt and pepper. Coat the chicken and marinate for at least 20 minutes and up to 8 hours.
For the rice, add all of the ingredients to a sauce pan and bring to a simmer on medium-high heat. Reduce to low and cover, cooking about 15 minutes. Remove from heat and let sit for 10 minutes with the lid on. If you are using a different type of rice, be sure to make the necessary adjustments.
Grill the chicken over medium-high heat until well browned and the thickest pieces reach 165°F. Rest 5 minutes, then slice.
Divide the rice among bowls. Add sliced chicken and spoon ajvar and Greek yogurt onto the side.
Garnish with fresh parsley or oregano.
