Grilled Chicken with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. The combination of smoky paprika and fresh lemon juice makes the chicken incredibly flavorful, while the okra becomes tender and slightly crispy on the grill. I love that okra is packed with fiber and vitamins, making this dish as nourishing as it is satisfying. Best of all, you probably have most of these ingredients already in your kitchen, so it won't break the bank. Give it a try and you'll see why this has become a staple at my dinner table.
Ella x
Ingredients
- 4chicken breasts(about 6 oz each)
- 1 poundfresh okra(trimmed and halved lengthwise)
- 5 tablespoonsolive oil
- 3 tablespoonslemon juice(freshly squeezed)
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- ½ teaspoonground cumin
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 1red onion(thinly sliced)
Detail level
Instructions
- 1
In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, pepper, and thyme leaves to create a marinade.
Tip: Make the marinade while preparing your grill for best time management.
- 2
Pat the chicken breasts dry with paper towels and place them in a shallow dish. Pour half of the marinade over the chicken, turning to coat evenly. Let sit for 10-15 minutes at room temperature.
Tip: Don't marinate too long or the lemon juice will begin to cook the chicken.
- 3
Toss the okra halves in a bowl with the remaining 2 tablespoons olive oil and a pinch of salt and pepper.
Tip: Cut okra lengthwise rather than into rounds to minimize sliminess and maximize grilling surface.
- 4
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: Clean grates ensure beautiful grill marks and prevent sticking.
- 5
Place the marinated chicken breasts on the hot grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F and golden grill marks appear.
Tip: Avoid moving the chicken frequently; let it develop a crust for better flavor.
- 6
During the last 8-10 minutes of chicken cooking, place the okra cut-side down on the grill. Cook for 4-5 minutes until charred, then flip and cook another 3-4 minutes until tender.
Tip: Okra cooks quickly, so add it after the chicken is already cooking to time them together.
- 7
Remove the chicken and okra from the grill and let the chicken rest for 3-5 minutes before serving.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
- 8
Arrange the grilled chicken and okra on serving plates, drizzle any remaining pan juices over top, and garnish with fresh red onion slices and extra lemon wedges if desired.
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