Grilled Chicken Breast Over Rice Recipe
Make Grilled Chicken Breast Over Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Rice
Garnish (optional)
Method
Marinating the Chicken
- 1
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Cooking the Rice
- 3
Rinse the Rice
In a fine mesh strainer, rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 5 minutes.
Grilling the Chicken
- 5
Preheat the Grill
Preheat your grill to medium-high heat (about 400°F / 200°C).
- 6
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.
- 7
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing.
Serving
- 8
Plate the Dish
Fluff the cooked rice with a fork and serve it on plates. Top with sliced grilled chicken breast.
- 9
