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Grilled Chicken: Discover the Ultimate BBQ Flavor!

Grilled Chicken

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Delicious and smoky grilled chicken served with sautéed vegetables and a spicy sauce, perfect for summer grilling.

Ingredients

Scale
  • 8 chicken wings or drumettes
  • 2 tbsp olive oil
  • 1 tbsp garlic paste
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • For the spicy sauce:
  • 1/2 cup tomato paste
  • 1 tbsp olive oil
  • 1 tsp chili flakes
  • 1/2 tsp sugar
  • 1/2 tsp vinegar
  • 1/4 cup water
  • Pinch of salt
  • For the sautéed vegetables:
  • 1 cup cauliflower florets
  • 1 small zucchini, sliced
  • 1/2 cup cherry tomatoes
  • 1/2 cup mushrooms, sliced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional: edible flowers and fresh thyme for garnish
  • To serve:
  • 2 cups cooked basmati or jasmine rice

Instructions

  1. In a bowl, combine chicken with olive oil, garlic, lemon juice, and spices. Let marinate at least 30 minutes.
  2. Grill chicken on high heat or bake at 400°F (200°C) for 30–35 minutes, turning halfway, until charred and cooked through.
  3. In a saucepan, heat oil, then add tomato paste, chili flakes, vinegar, water, sugar, and salt. Simmer until thickened.
  4. Brush or drizzle sauce over hot grilled chicken.
  5. In a skillet, sauté cauliflower, zucchini, tomatoes, and mushrooms in olive oil until just tender. Season with salt and pepper.
  6. Plate rice with grilled chicken and veggies. Garnish with edible flowers and fresh thyme.

Notes

  • Add a squeeze of lemon over the veggies before serving.
  • Pair with a cool cucumber mint yogurt dip.
  • Serve with brown rice or quinoa for a fiber-rich alternative.
  • Let chicken rest after grilling for juicier bites.
  • Add honey to the sauce for a sweet-spicy balance.
  • Swap wings for boneless thighs or breast for a leaner cut.
  • Use coconut oil and cauliflower rice for a paleo-friendly version.

Nutrition