Tuscan Grilled Chicken Recipe
Tuscan-Seasoned Grilled Chicken | Rice
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
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine olive oil, red wine vinegar, minced garlic, dried oregano, dried rosemary, salt, and black pepper. Whisk together until well blended.
- 2
Marinate the Chicken
Add the boneless, skinless chicken breasts to the marinade. Ensure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor.
Cooking the Rice
- 3
Prepare the Rice
In a medium saucepan, combine the long-grain white rice, water, salt, and olive oil. Bring to a boil over medium-high heat.
- 4
Cook the Rice
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Grilling the Chicken
- 5
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F to 400°F).
- 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 and the chicken is nicely charred.
- 7
Rest the Chicken
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing.
