GRILLED PEPPERCORN CHICKEN
WITH EASY RICE PILAF
ingredients | Serves 6
6 6oz boneless skinless chicken breasts
Humble and Frank MUSKOKA PEPPERCORN SAUCE AND MARINADE
2 Tbsp butter, divided
1 ½ cups jasmine rice
2 ¼ cups chicken stock
¼ cup finely chopped parsley
2 tsp grated lemon zest
Heat a grill to medium heat.
Season chicken breasts with salt and pepper and brush lightly with oil and MUSKOKA PEPPERCORN SAUCE.
Melt the butter in a medium pot over medium heat. Add the rice and a pinch of salt. Stir the rice until coated in the butter, and starting to sizzle, about two minutes. Add the chicken stock, turn the heat to high and bring to a boil. (Or cook rice according to package directions).
Once boiled, lower the heat to a simmer and place the lid on the pot. Cook for 15 minutes, then remove from heat and leave covered for 10 minutes. Remove the lid, fluff the rice with a fork, and stir in the parsley, lemon zest and the remaining butter.
While the rice is cooking, place the chicken on the grill and cook until they no longer stick to the grill, 5-7 minutes. Flip and brush with more MUSKOKA PEPPERCORN SAUCE. Cook for another 5-6 minutes. Flip again, brush with more MUSKOKA PEPPERCORN SAUCE, and cook until internal temperature reaches 165°F. Remove from grill and let rest, lightly covered, for about 10 minutes. Serve with rice and grilled or steamed vegetables.