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Grilled Chicken with Rice

Grilled Chicken with Rice
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This Grilled Chicken with Rice recipe is a simple yet gourmet meal perfect for quick weeknight dinners or impressing guests. Featuring juicy, well-seasoned grilled chicken paired with fluffy, flavorful rice, it offers a balanced and versatile dish that’s easy to prepare and customizable to suit your taste or dietary needs.

Ingredients

Scale

For the Chicken Marinade

  • 4 chicken breasts or thighs (skinless or skin-on)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Optional spices: 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon chili powder (adjust to taste)

For the Rice

  • 2 cups basmati or jasmine rice (cooked according to package instructions, optionally using chicken broth)
  • 1 bay leaf (optional)

For Garnish and Serving

  • Fresh herbs (parsley, cilantro, or your choice), chopped
  • Lemon wedges
  • Optional: toasted nuts, tzatziki, or lemon-garlic yogurt sauce

Instructions

  1. Prepare the Marinade: In a bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, and your choice of optional spices. Mix well to create a flavorful marinade that will tenderize and season the chicken.
  2. Marinate the Chicken: Coat the chicken breasts or thighs evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours (or overnight for best flavor).
  3. Preheat the Grill: Heat your grill or grill pan over medium-high heat until hot, ensuring a good sear and grill marks.
  4. Grill the Chicken: Place marinated chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (75°C). Avoid frequent flipping to maintain a nice crust.
  5. Prepare the Rice: While the chicken grills, cook the rice according to package directions. For extra flavor, cook rice in chicken broth and add a bay leaf. Once cooked, fluff with a fork.
  6. Assemble the Dish: Slice the grilled chicken and serve it over the bed of fluffy rice. Garnish with chopped fresh herbs and lemon wedges for a bright, fresh finish.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F (75°C) internally to avoid overcooking.
  • Allow chicken to rest for 5 minutes after grilling to retain juices before slicing.
  • Fluff the rice with a fork after cooking for a light texture.
  • Preheat grill properly for a good sear and attractive grill marks.
  • Marinate chicken overnight for the deepest flavor.

Nutrition

Keywords: grilled chicken, chicken with rice, easy dinner, healthy meal, meal prep, gluten free, quick recipe

Find it online: https://cherrycooks.com/grilled-chicken-with-rice/