Rice Grilled Chicken
This Rice Grilled Chicken recipe brings juicy marinated chicken together with fragrant, buttery rice for a comforting and delicious meal the whole family will love.
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!
Notes
For extra flavor, toast your rice in oil before adding broth. You can swap jasmine rice with brown or cauliflower rice for a healthier twist. Add veggies like zucchini or bell pepper for more nutrition and color.
