Savor every bite of this rice grilled chicken recipe featuring juicy marinated chicken and buttery herbed rice. Perfect for weeknight dinners, family meals, or cozy comfort food cravings. Easy, flavorful, and ready to impress!
Rice grilled chicken is one of those comforting, down-to-earth meals that never goes out of style. It’s got everything going for it—simple ingredients, bold flavor, and that cozy, satisfying feeling you get when everyone’s gathered around the dinner table.
Hey there! Angela here, your kitchen buddy from sunny Florida. Over the years, I’ve learned that meals don’t have to be complicated to be memorable. This dish, with its juicy grilled chicken and buttery herbed rice, proves that point perfectly. It’s great for busy weeknights, lazy Sundays, or anytime you need something hearty and homemade.
If you’ve been wondering how to take plain old chicken and rice to the next level without making things complicated, stick around. I’ll walk you through each step with tips, swaps, and a few laughs along the way. Ready? Let’s get cooking!
Looking for more easy weeknight meals? You’ll love this dump-and-bake chicken tzatziki with rice or our flavorful teriyaki chicken and rice.
Table of contents
Main Ingredients for Rice Grilled Chicken
This rice grilled chicken recipe starts with humble pantry staples and transforms them into something extraordinary.
For the Chicken Marinade:
- 2 large chicken breasts (about 1½ to 2 pounds): Sliced for faster, even grilling.
- 3 tablespoons olive oil: Helps keep the chicken moist and juicy.
- 1 tablespoon Dijon mustard: Adds a touch of tangy depth.
- 1 tablespoon lemon juice: Brightens up the flavors.
- 3 cloves garlic, minced: For that classic, savory punch.
- ½ tablespoon soy sauce: Brings in a subtle umami richness.
- ½ teaspoon salt & ¼ teaspoon pepper: Simple seasoning that makes a big difference.
For the Herbed Rice:
- 1 cup jasmine or basmati rice: Light and aromatic.
- 1 tablespoon olive oil + 1 tablespoon butter: A combo for richness and flavor.
- ½ teaspoon garlic powder & ½ teaspoon onion powder: Easy ways to boost flavor.
- ½ teaspoon dried parsley (or 1 teaspoon fresh): A pop of herbal goodness.
- 2 cups chicken broth: Infuses the rice with savory depth.
- Fresh parsley for garnish (optional): Because we eat with our eyes too!
Additional Ingredients
Want to jazz things up a bit? Here are some ingredients you can toss in without messing with the heart of the dish:
- Chopped vegetables like bell peppers, zucchini, or mushrooms sauté beautifully with the rice.
- A dash of paprika or cumin in the marinade if you want a smoky twist.
- Brown rice or quinoa can be swapped in if you’re after a nuttier texture or more fiber.
- Low-sodium soy sauce or tamari for a lighter or gluten-free option.
- Fresh lemon zest adds a bright finish if you’re going for that extra zing.
- Serve with: A fresh salad or a dollop of chicken flavored rice for even more comfort.
Cooking is all about making it your own, so don’t be afraid to experiment a little!
Expert Tips for the Best of Success
Alright, friend—here are my tried-and-true tips for making sure your rice grilled chicken turns out just right:
- Slice the chicken breasts in half lengthwise before marinating. They’ll cook faster and more evenly on the grill.
- Let it marinate for at least 30 minutes, but overnight is even better. It gives the flavors time to really sink in.
- Use a grill pan if you don’t have an outdoor grill. A good sear adds so much flavor!
- Rinse your rice before cooking. It removes excess starch and helps prevent stickiness.
- Don’t skip the chicken broth. It’s the secret to rich, flavorful rice.
- Rest the grilled chicken for a few minutes before slicing. This locks in all those tasty juices.
- Add a dab of butter at the end of cooking the rice. Just trust me—it’s worth it.
- Fresh herbs make everything better. If you have parsley or cilantro on hand, sprinkle some on top for color and freshness.
Making this dish is about embracing the process. Don’t worry about perfection—just enjoy the ride (and the smells coming from your kitchen)!
Recommended Techniques
To get the best results every time, keep these kitchen techniques in your back pocket:
- Marinate in a zip-top bag or shallow container: Ensures even coating and easy cleanup.
- Use medium heat when grilling: Too high and your chicken might burn outside before it’s done inside.
- Simmer rice with a tight-fitting lid: No peeking! You want all that steam to stay put.
- Let rice rest for 5 minutes off the heat: Fluff with a fork for that light, fluffy texture.
- Clean and oil your grill grates: Helps prevent sticking and gives you beautiful grill marks.
Step-by-Step Instructions for Perfect Rice Grilled Chicken
- Step 1: In a bowl, whisk together olive oil, Dijon mustard, lemon juice, minced garlic, soy sauce, salt, and pepper. Add sliced chicken breasts and coat well. Marinate for at least 30 minutes.
- Step 2: Heat a grill or grill pan over medium heat. Cook chicken for 4–5 minutes on each side, or until internal temperature reaches 165°F. Set aside and let rest.
- Step 3: In a medium saucepan, heat olive oil and half the butter. Add rinsed rice and sauté for 1–2 minutes until slightly toasted.
- Step 4: Stir in garlic powder, onion powder, salt, parsley, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes.
- Step 5: Turn off the heat and let rice rest for 5 minutes. Fluff with a fork and stir in the remaining butter.
- Step 6: Slice the grilled chicken and serve over the rice. Garnish with fresh parsley if you’d like.
Additional Guide
Want to put your own spin on this rice grilled chicken recipe? Go for it! Here are a few variations and extras to keep things interesting:
- Turn it into a rice bowl. Add fresh veggies, a drizzle of tahini or yogurt sauce, and maybe even some hummus.
- Use the same marinade for shrimp or tofu if you’re mixing things up.
- Add cheese! A sprinkle of feta or parmesan can bring another layer of flavor.
- Make it spicy. Toss in a pinch of cayenne pepper or a spoonful of harissa to the marinade.
- Meal prep like a boss. Store individual servings in airtight containers for easy lunches.
- Try coconut milk: Replace part of the broth for a coconut chicken and rice flavor twist.
- Air fryer friendly: Yep, it works! Slice chicken and air-fry for 8–10 minutes at 375°F for an easy air fryer chicken and rice version.
This recipe is a great base—think of it as a canvas. You’ve got the brushes and colors. Go wild!
FAQs about Rice Grilled Chicken
Yes! Rice grilled chicken is packed with lean protein, complex carbs, and can be adjusted to fit a variety of dietary needs. Choose brown rice and go easy on added fats for an even healthier version.
Cook the chicken first if you’re grilling and want to let it rest while preparing the rice. That way, everything finishes at the right time and your chicken stays juicy.
It depends on portion size and ingredients used, but a typical serving of grilled chicken with herbed rice is around 400–500 calories. You can lighten it up by using less oil or serving a smaller portion.
Conclusion
And there you have it—rice grilled chicken that’s hearty, wholesome, and downright delicious. I hope this recipe brings as much joy to your table as it has to mine. Whether you’re feeding hungry kids, meal prepping for the week, or just craving a comforting plate of something warm, this dish has your back.
Give it a try, and don’t forget to make it your own. If you’ve got questions or fun variations, drop them in the comments—I’d love to hear from you.
From my kitchen to yours, happy cooking!
Warmly,
Rice Grilled Chicken
Equipment
- Grill or Grill Pan
- Medium Pot with Lid
- Mixing bowl
Ingredients
For the Chicken Marinade
- 2 large chicken breasts about 1½ to 2 pounds
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 3 cloves garlic minced
- 1/2 tablespoon soy sauce
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon pepper more or less to taste
For the Rice
- 1 cup jasmine or basmati rice uncooked
- 1 tablespoon olive oil
- 1 tablespoon butter divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt more or less to taste
- 1/2 teaspoon dried parsley or 1 teaspoon fresh parsley
- 2 cups chicken broth
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Prepare the marinade by mixing olive oil, Dijon mustard, lemon juice, soy sauce, garlic, salt, and pepper. Add the chicken and marinate for at least 30 minutes.
- Grill the chicken over medium heat for 6–7 minutes per side, until internal temperature reaches 165°F.
- In a pot, heat olive oil and half the butter. Add the rice and toast for 2 minutes.
- Add garlic powder, onion powder, salt, parsley, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes.
- Let rice rest off heat, covered, for 5 minutes. Let chicken rest before slicing.
- Fluff the rice, top with sliced chicken, and garnish with parsley. Serve and enjoy!
