Spiced Grilled Chicken with Golden Rice

Serves: 3–4
Total time: ~1 hour (plus marinating time)

Description

This dish features juicy, spice-marinated chicken grilled until lightly charred and caramelized, served over fragrant golden rice cooked with aromatics and warm spices. The rice absorbs all the savory flavors from the pan, while fresh herbs add balance and freshness. It’s a complete, hearty one-plate meal inspired by Mediterranean and Middle Eastern flavors.

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Ingredients

For the Chicken

• 4 chicken thighs or drumsticks (bone-in, skin-on preferred)

• 3 tbsp olive oil

• 1½ tbsp paprika (smoked paprika recommended)

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (optional, for heat)

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp lemon juice or apple cider vinegar

• 1 tbsp honey or brown sugar (for caramelization)

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For the Golden Rice

• 1½ cups long-grain rice (basmati preferred)

• 2½ cups chicken stock

• 2 tbsp olive oil or butter

• 1 small onion, finely diced

• 2 cloves garlic, minced

• ½ tsp turmeric

• ½ tsp paprika

• ¼ tsp ground cumin

• Salt to taste

• ¼ tsp black pepper

• ½ cup diced red bell pepper (optional)

• 2 tbsp chopped fresh parsley or cilantro (for garnish)

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Instructions

Step 1: Marinate the Chicken

In a large bowl, mix olive oil, paprika, cumin, coriander, turmeric, chili powder, garlic, salt, pepper, lemon juice, and honey. Stir until smooth.

Add the chicken pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for deeper flavor.

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Step 2: Prepare the Rice Base

Rinse the rice under cold water until the water runs clear. Drain well.

Heat olive oil or butter in a wide pot or deep skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.

Stir in turmeric, paprika, cumin, salt, and black pepper. Add the rice and toast for 1–2 minutes, stirring to coat each grain with oil and spices.

Pour in chicken stock and add red bell pepper if using. Bring to a gentle boil.

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Step 3: Cook the Rice

Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and set aside.

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Step 4: Grill or Pan-Sear the Chicken

Heat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the surface.

Place the chicken skin-side down first. Cook for 5–7 minutes per side, turning occasionally, until golden brown, slightly charred, and fully cooked (internal temperature should reach 165°F / 74°C).

If the chicken browns too quickly, reduce heat and allow it to cook through gently.

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Step 5: Assemble the Dish

Spread the golden rice onto a large serving plate or shallow bowl.

Place the grilled chicken pieces on top. Spoon any pan juices over the rice for extra flavor.

Finish with chopped parsley or cilantro.

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Serving Suggestions

• Serve with a fresh cucumber or tomato salad for contrast

• Add lemon wedges on the side for brightness

• A yogurt or garlic sauce pairs very well with the spices

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Storage & Reheating

• Refrigerator: Up to 3 days in an airtight container

• Reheat: Gently on the stovetop with a splash of water or stock

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Flavor Notes

• Turmeric gives the rice its deep golden color

• Honey balances the spices and enhances the grilled crust

• Bone-in chicken stays juicier and more flavorful