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–+ servings
Close-up of grilled chicken on a bed of rice on a white plate.

Grilled Chicken And Rice

easyhealthyrecipes.com/grilled-chicken-rice/
Deliciously juicy grilled chicken paired with mouth-watering, fluffy rice for an easy meal the whole family will love!
Prep: 15 minutes
Cook: 25 minutes
Marinate: 1 hour
Total: 1 hour 40 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • large bowl with lid (or sealable plastic bag, for marinating chicken)
  • whisk
  • Grill
  • fine mesh sieve
  • Large pot with lid
  • Tongs
  • meat thermometer (optional)
  • Cutting board

Ingredients Needed

  • 2 large chicken breasts (approximately 1 ½ to 2 pounds, see Notes)

For the Chicken Marinade

  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 3 cloves garlic (minced)
  • ½ tablespoon soy sauce (see Notes)
  • ½ teaspoon salt (more or less to taste)
  • ¼ 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)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt (more or less to taste)
  • ½ teaspoon dried parsley (or 1 teaspoon fresh parsley)
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

  • Add all marinade ingredients to large bowl and whisk until thoroughly incorporated. Add chicken to bowl and turn to coat in marinade, then cover bowl and place in refrigerator. Marinate chicken at least 1 hour, but no more than 24 hours.
    Ingredients for chicken marinade in glass measuring cup with wooden-handled whisk.
  • When ready to cook chicken, preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit.
  • While grill preheats, add uncooked rice to fine mesh sieve and rinse until water runs clear. Set aside.
  • Warm large pot over medium heat. When warm, add olive oil and ½ tablespoon butter. Once butter has melted and oil is hot and shimmery, add rinsed rice to pot, then stir in garlic powder, onion powder, salt, and dried parsley. Cook 2 minutes, stirring constantly.
    Rice, butter, and seasonings in a large saucepan.
  • Pour chicken broth into pot and stir well. Increase heat and bring mixture to boil, then reduce heat to low and cover pot with lid. Simmer rice 20 minutes or as directed on rice packaging.
    Overhead view of rice with chicken broth in large pot on neutral background.
  • While rice cooks, transfer chicken from marinade directly to grates of preheated grill. Cook 6 to 8 minutes, then carefully flip chicken over and reduce heat to medium. Cook 6 to 7 minutes more, or until chicken reaches internal temperature of 160° Fahrenheit. Transfer chicken to cutting board and set aside to rest 5 minutes.
    Cooked chicken breasts on grates of grill.
  • After rice has finished cooking, remove pot from heat and let rice sit, covered, 5 minutes. After 5 minutes, add remaining butter and fluff rice with fork.
    Cooked rice with a pat of butter in a large pot with a fork.
  • Slice chicken and plate with rice and any additional sides, if desired. Sprinkle chopped fresh parsley over rice (optional) and serve warm.

Recipe Notes

  • If using thick or uneven chicken breasts, tenderize them first. To tenderize chicken, add the chicken breasts to a sealable plastic bag or wrap them plastic wrap. Use a meat tenderizer, rolling pin, or the bottom of a saucepan to pound the chicken until it's an even thickness all the way across.
  • Marinating Chicken: To marinate the chicken in a sealable plastic bag instead of a bowl, mix together the marinade in a bowl or measuring cup. Add the chicken to the bag, then pour the marinade over it. Carefully seal the bag, pushing out as much air as possible, then shake the bag and massage the marinade into the chicken.
  • Cook Time: Cook time will vary depending on size and thickness of chicken. Keep an eye on the chicken and check the doneness with an internal meat thermometer. Chicken is fully cooked once internal temperature reaches 160°-165° Fahrenheit. When slicing the chicken, the juices should be clear. If they're pinkish, return the chicken to the grill and cook it a little longer.
  • Soy Sauce: You can also use 1 tablespoon coconut aminos or 1 tablespoon water instead of soy sauce.
  • Make it Dairy Free: Use ghee instead of butter.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 605kcal | Protein: 54g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 0.1g | Total Carbs: 40g | Fiber: 1g | Sugar: 0.4g | Net Carbs: 39g | Vitamin C: 5mg | Cholesterol: 153mg | Sodium: 1073mg | Potassium: 1027mg | Calcium: 39mg | Iron: 2mg