Grilled Chicken with Rice
Master the art of grilled chicken with rice with this easy, flavorful recipe that delivers perfect juicy chicken and fluffy rice, ideal for any occasion.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts (approximately 1.5-2 lbs)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced (can substitute 1 teaspoon garlic powder if fresh isn't available)
- 1 tablespoon dried oregano
- 1 teaspoon paprika (smoked paprika adds an extra dimension of flavor)
- 1 teaspoon ground cumin
- 1 teaspoon salt (kosher salt preferred for better flavor distribution)
- ½ teaspoon freshly ground black pepper
For the Rice
- 2 cups long-grain white rice (basmati or jasmine work beautifully; brown rice can be substituted for a nuttier flavor)
- 3½ cups chicken broth (can substitute vegetable broth or water with a chicken bouillon cube)
- 2 tablespoons butter or olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon turmeric (optional, for beautiful color)
For Garnish
- ¼ cup fresh parsley or cilantro, chopped
- Lemon wedges for serving
- ¼ cup sliced green onions (optional)
- ¼ cup toasted pine nuts or sliced almonds (optional) for added texture
Instructions
Preparation
- In a medium bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and pepper to create the marinade.
- Place chicken in a zip-top bag or dish, add marinade, coat well, seal, and refrigerate for at least 30 minutes or up to overnight.
- Rinse and soak the rice under cold water, then transfer to a bowl and cover with cold water for 15-30 minutes.
Cooking
- Preheat the grill to medium-high heat.
- In a saucepan, heat butter or olive oil, sauté onion until translucent, add minced garlic, and cook until fragrant.
- Add drained rice to saucepan, stir for 1-2 minutes and then add chicken broth and salt.
- Bring rice to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Let sit covered for another 5-10 minutes after cooking.
- Grill marinated chicken for 5-7 minutes per side or until internal temperature reaches 165°F.
- Rest the chicken for 5 minutes before slicing against the grain.
- Serve rice topped with sliced chicken and garnish with parsley, lemon wedges, and optional toppings.
Notes
Feel free to customize the spices and toppings to match your personal preferences. Optional sides include roasted vegetables or Greek salad.