Charred chicken & rice salad
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Nutrition: Per serving
- kcal686
- fat35g
- saturates10g
- carbs61g
- sugars10g
- fibre6g
- protein27g
- salt1.3g
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Method
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step 1
Combine the yogurt, lemon zest and juice, the garlic, olive oil, dried oregano, cumin and paprika, and season well. Mix in the chicken thighs and leave to marinate for at least 1 hr or overnight.
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step 2
When ready to cook, heat the grill to high. Thread the chicken onto metal skewers, shaking off any excess marinade, and arrange on a baking tray. Grill for 12-15 mins, turning often until charred slightly and cooked through.
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step 3
Meanwhile, combine the slaw, pilaf, dressing and onions in a large bowl, then divide between plates. Remove the chicken from the skewers, then scatter over the salad. Top with the gremolata.
Recipe from Good Food magazine, July 2025
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