12 Tasty Grilled Chicken And Rice Recipes For Weeknights

I’ve found a fantastic array of grilled chicken and rice recipes that are just right for weeknight dinners. Think smoky barbecue, zesty lemon-herb, and creamy garlic Parmesan. Each recipe features juicy, marinated chicken paired with flavorful rice, making it a hit with everyone. I’m thrilled to share these easy-to-make meals that will surely please even the fussiest eaters. Let’s get cooking with these mouthwatering dishes!

Smoky Barbecue Grilled Chicken and Rice

Smoky Barbecue Grilled Chicken and Rice is a delectable dish that brings together the succulent flavors of grilled chicken paired with the comforting taste of seasoned rice. Perfect for a summer barbecue or a cozy family dinner, this dish combines the rich, smoky aroma of barbecue sauce with the tender juiciness of grilled chicken, creating a remarkable fusion that will tantalize your taste buds.

The rice, cooked with a blend of spices, complements the chicken, providing a hearty base that soaks up all the wonderful flavors. This recipe is designed to serve 4-6 people, making it ideal for small gatherings or a family meal. The preparation is straightforward, with a focus on marinating the chicken to guarantee it absorbs all the smoky barbecue flavors, and cooking the rice to fluffy perfection.

Whether you’re a grilling novice or a seasoned pro, this dish promises to be a crowd-pleaser at any table.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the barbecue sauce, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken breasts to the marinade, guaranteeing they’re well-coated. Cover and refrigerate for at least 1 hour, or overnight for more intense flavors.
2. Prepare the Rice: In a large saucepan over medium heat, add a drizzle of olive oil and sauté the chopped onion, minced garlic, and diced bell pepper until soft and fragrant. Add the rice and cumin to the pan, stirring to coat the rice with the spices.
3. Cook the Rice: Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and set aside.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken breasts from the marinade and place them on the grill. Cook for about 6-8 minutes per side, or until the chicken is cooked through and has a nice char.
5. Serve: Arrange the grilled chicken on a serving platter and sprinkle with fresh parsley. Serve alongside the seasoned rice, guaranteeing each plate gets a generous portion of both.

Extra Tips:

For the best results, use a meat thermometer to guarantee the chicken reaches an internal temperature of 165°F (74°C) before serving. If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the marinade.

Additionally, allowing the chicken to rest for a few minutes after grilling helps retain its juices, making for a more succulent bite. When cooking the rice, resist the temptation to lift the lid frequently, as this can disrupt the cooking process.

Zesty Lemon-Herb Grilled Chicken and Rice

Zesty Lemon-Herb Grilled Chicken and Rice is a delightful dish that combines the invigorating tang of lemon with aromatic herbs to create a mouthwatering meal perfect for any occasion. The grilled chicken is marinated with a blend of lemon juice, olive oil, garlic, and a mix of herbs, which infuse the meat with an irresistible flavor.

Paired with perfectly cooked rice, this dish isn’t only satisfying but also a healthy option for you and your family. The rice is lightly seasoned to complement the zesty chicken, creating a harmonious balance of flavors. This recipe is ideal for a family meal, serving 4-6 people.

Whether you’re hosting friends for a summer barbecue or looking for a new weeknight dinner idea, this Zesty Lemon-Herb Grilled Chicken and Rice will surely impress your guests with its simplicity and deliciousness.

Ingredients:

• 6 boneless, skinless chicken breasts
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Salt and pepper to taste
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped
• 1 lemon, sliced for garnish

Cooking Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
2. Cook the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir to coat the grains in oil. Cook for 2-3 minutes until the rice is lightly toasted. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and stir in chopped parsley.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Transfer the chicken to a plate and let it rest for a few minutes before slicing.
4. Assemble the Dish: Arrange the cooked rice on a serving platter or individual plates. Slice the grilled chicken breasts and place them on top of the rice. Garnish with fresh lemon slices and additional parsley if desired.

Extra Tips:

For the best flavor, make sure to marinate the chicken for at least an hour, but overnight is preferable to let the flavors fully penetrate the meat. If you’re short on time, you can speed up the marination process by using a vacuum-sealed container.

Additionally, confirm your grill is properly heated to avoid sticking and achieve those delicious grill marks. For a more vibrant color and flavor, consider adding fresh herbs like basil or dill to the rice just before serving. Enjoy your Zesty Lemon-Herb Grilled Chicken and Rice with a side of seasonal vegetables or a fresh green salad for a complete meal.

Spicy Teriyaki Grilled Chicken and Rice

Spicy Teriyaki Grilled Chicken and Rice is a delicious and flavorful dish that combines the sweetness of teriyaki sauce with a hint of spice, creating a perfect balance for your taste buds. This dish is ideal for those who love a bit of heat in their meals and is perfect for a family dinner or a gathering with friends.

The juicy grilled chicken, when paired with fluffy rice, makes for a satisfying and wholesome meal that can be enjoyed any day of the week. To make this dish, the chicken is marinated in a spicy teriyaki sauce, which not only infuses it with flavor but also helps to tenderize the meat.

The rice serves as the perfect accompaniment, absorbing the delicious juices from the chicken and sauce, enhancing the overall taste experience. Whether you’re a seasoned cook or a beginner looking to impress, this Spicy Teriyaki Grilled Chicken and Rice recipe is straightforward and rewarding.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 2 tablespoons Sriracha or your favorite hot sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups jasmine rice
• 4 cups water
• 2 tablespoons sesame seeds (optional)
• 4 green onions, sliced
• 1 tablespoon sesame oil

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the teriyaki sauce, Sriracha, minced garlic, grated ginger, and olive oil. Stir well to confirm all ingredients are blended.
2. Marinate the Chicken: Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, confirming each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for more intense flavor.
3. Cook the Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the chicken is cooked through and has a nice char. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C).
5. Assemble the Dish: Once the chicken is grilled, slice it into strips. Serve the chicken over a bed of the cooked jasmine rice. Drizzle any remaining marinade over the top if desired.
6. Garnish: Sprinkle with sesame seeds and sliced green onions for added flavor and texture. Drizzle a small amount of sesame oil over the chicken and rice if desired.

Extra Tips:

When preparing Spicy Teriyaki Grilled Chicken and Rice, consider adjusting the level of spiciness by varying the amount of Sriracha or hot sauce to suit your preference.

If you don’t have a grill, you can use a grill pan or broil the chicken in the oven for a similar effect. Additionally, for a healthier option, substitute brown rice for jasmine rice. Confirm you let the chicken rest for a few minutes after grilling; this will allow the juices to redistribute, making the chicken even more succulent.

Mediterranean-Inspired Grilled Chicken and Rice

This Mediterranean-inspired grilled chicken and rice dish is a deliciously savory meal that combines the vibrant flavors of the Mediterranean with the satisfying heartiness of grilled chicken and aromatic rice.

The chicken is marinated in a mixture of olive oil, lemon juice, garlic, and a medley of Mediterranean herbs, then grilled to perfection. The rice, infused with sun-dried tomatoes and fresh herbs, complements the grilled chicken beautifully, creating a balanced and flavorful meal that’s bound to be a hit with family and friends.

Perfect for a family dinner or a weekend gathering, this dish serves 4-6 people and can easily be adapted to suit individual taste preferences. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding, bringing the essence of Mediterranean cuisine to your table without any fuss.

Ingredients for 4-6 Servings:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups long-grain rice
• 4 cups chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup crumbled feta cheese (optional)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Whisk together until well mixed.
2. Marinate the Chicken: Place the chicken breasts in the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more intense flavor.
3. Cook the Rice: In a large saucepan, bring the chicken broth to a boil. Add the rice, sun-dried tomatoes, and a pinch of salt. Stir well, reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the rice is cooked and has absorbed the broth.
4. Preheat the Grill: While the rice is cooking, preheat your grill to medium-high heat.
5. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks. Remove from the grill and let the chicken rest for a few minutes.
6. Assemble the Dish: In a large serving bowl, fluff the cooked rice with a fork and stir in the Kalamata olives, fresh parsley, and basil. Slice the grilled chicken and arrange it over the rice. Sprinkle with feta cheese if desired.

Extra Tips:

For the best results, make sure to use fresh herbs in the rice for a burst of flavor that dried herbs simply can’t match.

If you prefer, you can also add other vegetables such as roasted red peppers or artichokes to the rice for extra texture and flavor.

Additionally, using a meat thermometer can guarantee your chicken is perfectly cooked; aim for an internal temperature of 165°F (75°C).

Finally, if you have leftovers, both the chicken and rice reheat well and can make for a delicious next-day lunch.

Creamy Garlic Parmesan Grilled Chicken and Rice

Creamy Garlic Parmesan Grilled Chicken and Rice is a delicious and comforting dish that’s perfect for a family meal. It combines the savory flavors of grilled chicken with creamy, cheesy rice, making it a satisfying and hearty dish. The garlic and Parmesan blend beautifully to create a rich and flavorful sauce that complements the tender, juicy chicken.

This recipe isn’t only easy to prepare but also brings a touch of elegance to your dinner table, making it ideal for both weekday dinners and special occasions. This dish serves 4-6 people and can be prepared in under an hour, making it a convenient choice for those busy weeknights.

The grilled chicken is seasoned to perfection and the rice is cooked to a creamy consistency, guaranteeing that each bite is packed with flavor. The addition of fresh garlic and Parmesan cheese adds depth to the dish, while a touch of cream guarantees that it all comes together with a luscious, velvety finish.

Whether you’re a seasoned cook or a novice in the kitchen, this recipe is straightforward and rewarding to make.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Chicken: Start by preheating your grill to medium-high heat. Rub the chicken breasts with olive oil, and season them generously with salt and pepper. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest while you prepare the rice.
2. Sauté the Garlic: In a large saucepan, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Cook the Rice: Add the Arborio rice to the saucepan and stir to coat the rice in the oil and garlic. Gradually add the chicken broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 20-25 minutes, and the rice should be creamy and tender.
4. Make the Creamy Sauce: Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
5. Combine and Serve: Slice the grilled chicken into strips and serve it over the creamy Parmesan rice. Garnish with fresh parsley if desired.

Extra Tips:

For an extra burst of flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least an hour before grilling. This will enhance the overall taste of the dish.

Additionally, if you prefer a bit of texture in your rice, you can add a handful of sautéed mushrooms or peas towards the end of the cooking process. Finally, if you find the sauce too thick, you can thin it out with a splash of chicken broth until you reach your desired consistency.

Enjoy your Creamy Garlic Parmesan Grilled Chicken and Rice!

Sweet and Sour Grilled Chicken and Rice

Sweet and Sour Grilled Chicken and Rice is a delightful fusion dish that combines the smoky flavors of grilled chicken with the tangy and sweet notes of a classic sweet and sour sauce. This dish is a perfect balance of flavors and textures, making it a crowd-pleaser at any meal. The tender, juicy chicken pairs beautifully with the aromatic and fluffy rice, all brought together by the vibrant and flavorful sauce.

This recipe is designed to serve 4-6 people and can be prepared in about an hour, making it a great option for a family dinner or a small gathering. The key to this dish lies in properly marinating the chicken to infuse it with flavor and guaranteeing the rice is cooked to perfection, providing a hearty base for the sweet and sour elements. With just a few simple ingredients and a grill, you can create a delicious meal that will leave your guests asking for seconds.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup white rice
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup sweet and sour sauce
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Water (as needed for cooking rice)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, mix the sweet and sour sauce, soy sauce, olive oil, honey, minced garlic, salt, and pepper. Add the chicken breasts, ensuring they’re well-coated. Cover and let them marinate in the refrigerator for at least 30 minutes.
2. Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water (according to the package instructions), and bring to a boil. Reduce the heat to low, cover, and let it simmer until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
4. Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of olive oil. Add the chopped red and green bell peppers and sauté for about 5 minutes until slightly tender. Add the pineapple chunks and continue to cook for another 3 minutes.
5. Combine Ingredients: Add the cooked rice to the skillet with the vegetables and pineapple. Stir to combine and heat through. Add sliced grilled chicken back to the skillet, stirring gently to incorporate all the ingredients.
6. Finish the Dish: Sprinkle sesame seeds and sliced green onions over the top before serving for an extra layer of flavor and garnish.

Extra Tips:

For an added depth of flavor, consider marinating the chicken overnight if time allows. This will intensify the taste and make the chicken even more succulent.

If you prefer a spicier version, add a pinch of red pepper flakes to the marinade. Additionally, if you’re short on time, using a store-bought sweet and sour sauce can be a convenient alternative, though making your own sauce can greatly enhance the dish’s freshness and taste.

Confirm that the grill is properly preheated to prevent the chicken from sticking and to achieve those beautiful grill marks.

Cajun-Style Grilled Chicken and Rice

Cajun-Style Grilled Chicken and Rice is a delightful dish that brings the vibrant flavors of Louisiana to your dining table. This recipe combines the smoky taste of grilled chicken with the robust spices of Cajun seasoning, perfectly paired with fluffy, flavorful rice.

Whether you’re planning a family dinner or a gathering with friends, this dish is sure to impress with its rich, spicy taste and satisfying texture.

The key to this recipe is the well-seasoned chicken, which is infused with a blend of classic Cajun spices and then grilled to perfection, guaranteeing that every bite bursts with flavor. The accompanying rice is cooked with a medley of aromatic ingredients, making it the perfect complement to the bold chicken.

Together, they create a harmonious balance of heat and flavor, making Cajun-Style Grilled Chicken and Rice a must-try for anyone looking to spice up their meal repertoire.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Chicken: In a large bowl, coat the chicken breasts with olive oil and Cajun seasoning. Make sure each piece is evenly covered. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more intense flavor.
2. Cook the Rice: In a medium saucepan over medium heat, add a tablespoon of olive oil. Sauté the chopped onion and bell pepper until they’re soft, about 5 minutes. Add the minced garlic, tomato paste, smoked paprika, and cayenne pepper, cooking for another minute.
3. Simmer the Rice: Stir in the rice, making sure it’s well coated with the spice mixture. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. Grill the Chicken: Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
5. Combine and Serve: Fluff the rice with a fork and stir in the chopped parsley. Serve the grilled chicken sliced over a bed of rice, garnished with lemon wedges for an extra zing.

Extra Tips:

For the best results, make sure to use fresh and high-quality Cajun spices, as they’ll greatly enhance the flavors of the dish.

If you’re grilling the chicken, make certain the grill is well-oiled to prevent sticking and to achieve beautiful grill marks.

Adjust the level of cayenne pepper to suit your heat preference. Finally, letting the chicken rest after grilling allows the juices to redistribute, guaranteeing every bite is succulent and juicy.

Honey Mustard Grilled Chicken and Rice

Honey Mustard Grilled Chicken and Rice is a delightful dish that combines the tangy sweetness of honey mustard with the savory flavors of grilled chicken and fluffy rice. This recipe is perfect for a family dinner or a small gathering, serving 4-6 people. The natural caramelization from the honey and the slight char from grilling create a mouthwatering experience that’s both satisfying and nutritious.

Paired with fragrant rice, this dish brings together a balance of textures and flavors that will please even the pickiest eaters. This dish isn’t only delicious but also relatively easy to prepare, making it ideal for both novice and experienced cooks. The process involves marinating the chicken in a homemade honey mustard sauce for enhanced flavor, grilling it to achieve a nice sear, and then serving it alongside perfectly cooked rice.

The result is a harmonious blend of sweet, tangy, and savory notes that will make this a go-to recipe in your culinary repertoire.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/3 cup honey
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 cups long-grain white rice
• 4 cups chicken broth
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, minced garlic, salt, and pepper. Confirm the mixture is well combined and smooth.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the honey mustard marinade over the chicken, making sure each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
3. Cook the Rice: While the chicken marinates, rinse the rice under cold water until the water runs clear. In a large saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
4. Preheat the Grill: About 10 minutes before you’re ready to cook the chicken, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts on the preheated grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes before slicing.
6. Serve: Arrange the grilled chicken slices over a bed of rice. Garnish with freshly chopped parsley, if desired, and serve immediately.

Extra Tips:

To confirm your chicken is juicy and flavorful, avoid overcooking it. Using a meat thermometer can help you achieve the perfect doneness. If you don’t have a grill, this recipe can also be made using a grill pan or baked in the oven at 400°F (200°C) for 20-25 minutes.

For added depth of flavor, consider adding a teaspoon of smoked paprika or a dash of cayenne pepper to the marinade. Additionally, you can substitute brown rice or quinoa for a healthier alternative.

Thai Peanut Grilled Chicken and Rice

Experience a delightful fusion of flavors with this Thai Peanut Grilled Chicken and Rice recipe. This dish combines tender grilled chicken marinated in a savory and slightly spicy peanut sauce with fluffy, aromatic jasmine rice. The rich and creamy peanut sauce, with its subtle hints of lime and ginger, perfectly complements the charred flavor of the grilled chicken, creating a dish that’s both satisfying and bursting with exotic flavors.

Whether you’re hosting a summer barbecue or preparing a comforting dinner for your family, this recipe will surely impress.

The preparation of this dish involves marinating the chicken to guarantee it’s infused with the rich flavors of the peanut sauce, then grilling it to perfection. The jasmine rice, cooked to a fluffy texture, serves as the perfect base, soaking up any extra sauce and juices from the chicken.

Garnished with fresh cilantro and lime wedges, this dish not only pleases the palate but also presents beautifully. This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 1/2 cups jasmine rice
• 3 cups water
• Salt to taste
• 1/4 cup chopped fresh cilantro
• Lime wedges for garnish

Cooking Instructions:

1. Prepare the Peanut Sauce: In a bowl, combine the peanut butter, soy sauce, lime juice, honey, ginger, garlic, and red pepper flakes. Whisk together until smooth and well combined.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour half of the peanut sauce over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
3. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and all the water is absorbed. Fluff with a fork and keep warm.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for 6-8 minutes on each side or until fully cooked and nicely charred. Use a meat thermometer to guarantee the internal temperature reaches 165°F (74°C).
5. Assemble the Dish: Serve the grilled chicken over a bed of jasmine rice. Drizzle the remaining peanut sauce over the top. Garnish with chopped cilantro and lime wedges for an added burst of freshness.

Extra Tips:

For an added layer of flavor, consider adding a tablespoon of fish sauce to the peanut sauce for a more authentic Thai taste. If you prefer a spicier dish, increase the amount of red pepper flakes or add a splash of Sriracha to the sauce.

When grilling, make sure your grill is well-heated before adding the chicken to prevent sticking and to achieve those perfect grill marks. Finally, if you’re short on time, you can use a grill pan indoors to cook the chicken, achieving similar results without the need for an outdoor grill.

Caribbean Jerk Grilled Chicken and Rice

Experience the vibrant and robust flavors of the Caribbean with this Caribbean Jerk Grilled Chicken and Rice recipe. It’s a perfect blend of spicy, sweet, and fragrant spices that will transport your taste buds to an island paradise. The jerk seasoning infuses the chicken with a bold taste, while the coconut-infused rice provides a creamy and aromatic base, balancing the heat and spice of the chicken.

This dish is perfect for a family dinner or a small gathering, serving 4-6 people. The preparation involves marinating the chicken in a spicy jerk sauce and grilling it to achieve a smoky and charred flavor. Paired with rice cooked in coconut milk, the combination creates a hearty and satisfying meal.

This recipe isn’t only delicious but also easy to prepare, making it an excellent choice for both novice and seasoned cooks. So, gather your ingredients and get ready to create a tropical feast right in your own kitchen.

Ingredients (Serves 4-6):

• 6 boneless, skinless chicken thighs
• 3 tablespoons jerk seasoning
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 lime, juiced
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 green onions, sliced

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the jerk seasoning, olive oil, garlic, brown sugar, soy sauce, and lime juice. Add the chicken thighs, confirming they’re well-coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking.
3. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest.
4. Cook the Rice: In a medium saucepan, combine the jasmine rice, coconut milk, chicken broth, salt, and black pepper. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
5. Sauté Vegetables: In a separate pan, heat a little oil over medium heat. Add the diced red bell pepper and onion, sautéing until soft and slightly caramelized. Stir these into the cooked rice along with the fresh cilantro and sliced green onions.
6. Serve: Plate the coconut rice and top with the grilled jerk chicken. Garnish with additional cilantro if desired.

Extra Tips:

For a more flavorful chicken, allow the chicken to marinate overnight. This gives the spices more time to penetrate the meat. If you prefer a milder heat, adjust the amount of jerk seasoning to suit your taste.

Additionally, using a meat thermometer guarantees that the chicken is cooked perfectly, avoiding it being under or overcooked. Serve the dish with a side of grilled pineapple or plantains for an authentic Caribbean experience.

Pesto Grilled Chicken and Rice

Pesto Grilled Chicken and Rice is a flavorful and aromatic dish that combines the herbaceous notes of basil pesto with juicy grilled chicken and fluffy rice. This dish is perfect for a summer barbecue or a cozy family dinner. The fresh and vibrant pesto enhances the natural flavors of the grilled chicken, while the rice serves as a perfect base to soak up all the delicious juices.

It’s a wholesome and satisfying meal that will leave everyone asking for seconds.

To prepare Pesto Grilled Chicken and Rice, you’ll start by marinating the chicken in a homemade or store-bought basil pesto to infuse it with rich flavors. The chicken is then grilled to perfection, achieving a nice char and smoky taste that complements the freshness of the pesto.

The rice is cooked separately and can be seasoned with a touch of olive oil and lemon juice to enhance its taste. Once cooked, the grilled chicken is sliced and served over the rice, with an optional garnish of fresh basil leaves and Parmesan cheese for added depth of flavor.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 1 cup basil pesto (homemade or store-bought)
• 2 cups long-grain rice
• 4 cups chicken broth or water
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for garnish

Cooking Instructions:

1. Prepare the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the pesto over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
2. Cook the Rice: In a medium saucepan, bring the chicken broth or water to a boil. Add the rice, a pinch of salt, and a tablespoon of olive oil. Stir, cover, and reduce the heat to low. Let the rice simmer for about 18-20 minutes until it’s fully cooked and all the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and stir in the lemon juice.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Season with salt and pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has a nice char. Remove from the grill and let it rest for a few minutes before slicing.
4. Assemble the Dish: Divide the rice among serving plates. Slice the grilled chicken breasts and place them over the rice. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for added flavor and presentation.

Extra Tips:

For the best results, use fresh basil pesto if possible, as it will deliver the most vibrant flavor. Confirm your grill is well-heated to achieve a nice sear on the chicken, which will enhance the overall taste and texture.

If you’re short on time, you can use a grill pan indoors. Additionally, feel free to customize the rice by adding sautéed vegetables such as bell peppers or spinach for a more colorful and nutritious dish.

Balsamic Glazed Grilled Chicken and Rice

Balsamic Glazed Grilled Chicken and Rice is a delightful dish that combines the rich flavors of balsamic vinegar with perfectly grilled chicken and fluffy rice. This recipe is perfect for a summer evening or any time you want to enjoy a delicious meal with family or friends. The balsamic glaze adds a sweet and tangy taste to the chicken, while the rice provides a comforting base that absorbs the delicious flavors of the glaze.

This dish not only tastes amazing but also looks beautiful on the plate, making it a great option for entertaining. To make this dish, you’ll first marinate the chicken in a balsamic mixture to infuse it with flavor. The chicken is then grilled to perfection, creating a mouthwatering caramelized crust.

Meanwhile, the rice is cooked separately, providing a fluffy and neutral canvas that complements the bold flavors of the chicken. The result is a harmonious blend of textures and tastes that’s sure to satisfy. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 cups long-grain white rice
• 4 cups chicken broth or water
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper. Whisk the ingredients together until well blended.

2. Marinate the Chicken: Place the chicken breasts in a large resealable bag or a shallow dish. Pour the balsamic mixture over the chicken, making certain all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor infusion.

3. Cook the Rice: While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth or water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and place it on the grill. Cook the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken has a nice charred appearance.

5. Glaze the Chicken: In a small saucepan, bring the remaining marinade to a simmer over medium heat. Reduce the heat and let it simmer until it thickens slightly, about 5 minutes. Brush the glaze over the grilled chicken just before serving.

6. Serve: Place a bed of rice on each plate and top with the grilled chicken. Drizzle any remaining glaze over the chicken and rice. Garnish with freshly chopped parsley if desired.

Extra Tips:

For an extra depth of flavor, try using a good-quality balsamic vinegar, as it will have a richer taste and create a more luscious glaze. If you don’t have a grill, you can also cook the chicken on a stovetop grill pan or under the broiler in your oven.

To make certain the chicken stays moist, avoid overcooking it; using a meat thermometer can help you achieve perfect doneness. Additionally, feel free to incorporate seasonal vegetables like asparagus or bell peppers by grilling them alongside the chicken for a complete meal.