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grilled chicken and rice

Flavorsome Grilled Chicken and Rice

Delicious Flavorsome Grilled Chicken and Rice recipe with step-by-step instructions.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Calories: 1700
Ingredients Method

Ingredients
  

For the marinated chicken
  • 2 lb chicken breasts (cut into 1-inch thick strips for even grilling)
  • 3 tbsp olive oil
  • 1 tbsp dijon (I prefer Grey Poupon for a sharper kick)
  • 2 tbsp lemon juice (freshly squeezed for best acidity)
  • 3 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika
For the rice
  • 1 cup rice (I use Mahatma long-grain white rice)
  • 1 tbsp olive oil
  • 1 1/2 tbsp butter (I like Kerrygold unsalted butter for this)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp dried parsley
  • 2 cups chicken broth (Swanston brand gives the best savory depth)
  • 2 tbsp fresh parsley (finely chopped, about 1/4-inch pieces)

Method
 

  1. Whisk together the olive oil, Dijon mustard, lemon juice, minced garlic, soy sauce, salt, pepper, and smoked paprika in a bowl until the marinade is well combined and emulsified. Place the chicken breast strips into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, though up to 24 hours will develop deeper flavor. This advance prep means your protein will be ready to grill whenever you want, and I find that even a few hours of marinating makes a noticeable difference in tenderness and flavor absorption.
  2. Rinse the rice in a fine sieve under cold running water until the water runs clear—this removes excess starch for a fluffier final texture. Heat the olive oil and butter together in a medium pot over medium heat until the butter is fully melted and foaming. Add the rinsed rice, garlic powder, onion powder, salt, and dried parsley to the pot, stirring constantly for about 2 minutes to lightly toast the rice and bloom the spices. This toasting step adds a subtle nutty depth that elevates the simple rice.
  3. Pour the chicken broth into the toasted rice mixture from Step 2 and bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid. While the rice cooks, preheat your grill to 375°F-450°F (medium-high heat), allowing it to reach full temperature so the chicken will develop a nice char and cook evenly. Having both elements cooking simultaneously saves time and ensures everything finishes around the same moment.
  4. Remove the marinated chicken strips from Step 1 and place them directly on the hot grill, being careful not to move them for the first 6-8 minutes so they develop a golden char. Flip each piece and continue cooking for 6-7 minutes more over medium heat until the internal temperature reaches 160°F when measured with a meat thermometer. Once cooked through, transfer the chicken to a clean plate and let it rest for 5 minutes—this allows the juices to redistribute, keeping the meat tender and moist rather than dry.
  5. Remove the pot of rice from heat and let it sit covered for 5 minutes to fully absorb any remaining liquid and allow the grains to separate. Fluff the rice gently with a fork, then stir in the 2 tablespoons of fresh parsley for brightness and color. Slice the rested chicken from Step 4 into bite-sized pieces and serve over the fluffy rice pilaf, spooning any pan juices from the chicken over the top for added richness.