Go Back
rice grilled chicken​ leg with a golden-brown, charred skin served over a generous portion of savory yellow rice in a round white bowl.

Easy Rice Grilled Chicken Recipe For Busy Weeknights

By Nancy
Make this Rice Grilled Chicken Recipe with juicy grilled chicken, fluffy rice, and simple seasonings for a healthy and satisfying family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Mediterranean-inspired, Seafood
Servings 4
Calories 520 kcal

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 1 teaspoon salt + ½ teaspoon black pepper
  • Juice of 1 lemon
  • 1 tablespoon soy sauce
  • For the Rice
  • 1½ cups long-grain rice
  • 2¾ cups chicken broth
  • 1 tablespoon butter
  • ½ onion finely diced
  • 2 garlic cloves minced
  • Fresh parsley or coriander to finish

Instructions
 

Step 1: Make the Marinade and Coat the Chicken

  • In a bowl, whisk together olive oil, garlic, smoked paprika, cumin, turmeric, salt, pepper, lemon juice, and soy sauce
    Coat each piece of chicken thoroughly—try to get the marinade under the skin if possible—cover the bowl, and place it in the refrigerator. 30 minutes is enough, but leaving it overnight gives it a completely different flavor.

Step 2: Start the Rice

  • Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
    Add the garlic, stir for 30 seconds, then pour in the rice and toast it for 2 minutes. Pour in the chicken broth, season with salt, reduce the heat to low, cover, and let it cook undisturbed for 18 minutes

Step 3: Preheat and Grill the Chicken

  • Preheat the grill to medium heat, about 200 degrees Celsius / 400 degrees Fahrenheit. Place the chicken skin-side down and leave it alone. Do not pierce or move it. After 6–7 minutes, flip it over. Cook for another 6–7 minutes.

Step 4: Rest the Chicken, Finish the Rice

  • Remove the chicken from the grill and let it rest for at least 5 minutes.
    Fluff the rice with a fork and add fresh parsley or cilantro. Place the rice on the plate first, then arrange the chicken on top.

Notes

Nutritional Information

  • Calories: 520 kcal
  • Protein: 38g
  • Carbohydrates: 45g
  • Fat: 16g
  • Fibre: 1g
Keyword Rice Grilled Chicken