Juicy Chicken with Rice

Juicy, flame-kissed Mediterranean chicken kabobs with aromatic citrus rice bring the magic of seaside dining straight to your home. The chicken bits, soaked in tangy lemon and flavorful herbs, create a gorgeous golden exterior while remaining incredibly moist inside. This combo has become my favorite crowd-pleaser, turning basic items into something extraordinary.

I made these kabobs for a backyard party last summer and everyone kept asking for the recipe. They couldn't believe how flavorful the chicken was. My trick was letting it sit in the marinade for a full 4 hours, which really lets those Mediterranean tastes sink in.

Key Ingredients

• Chicken thighs: They're naturally juicier on the grill thanks to more fat. Try to grab pieces that are similar in size without too much extra fat
• Extra virgin olive oil: don't go cheap here since it's the foundation of your marinade. Pick one with a bold, slightly spicy finish
• Fresh lemons: you'll need both juice and zest for layers of brightness. Go for weighty, aromatic fruits with unblemished peels
• Dried oregano: gives that signature Greek taste. The Mediterranean type has a stronger, earthier flavor compared to the Mexican kind
• Basmati rice: these extended grains remain airy and distinct, perfect for drinking up the lemony butter mixture. Give it a good wash first

Detailed Instructions

Mix up the marinade:Stir olive oil until it looks slightly hazy

Slowly pour in fresh lemon juice while mixing to blend everything smoothly

Stir in crushed garlic, oregano, paprika, salt and pepper until fully blended

Your marinade should feel thick enough to stick to a spoon

Get the chicken ready:Slice thighs into 1.5-inch chunks, keeping them all about the same size

Mix thoroughly with marinade, rubbing it into the meat

Wrap and chill, flipping once during marinating

Take out of the fridge half an hour before cooking

Save

Make the citrus rice

Warm butter in a pot until bubbling

Toss in cleaned rice and cook for 2 minutes, constantly moving it around

Add warm chicken broth and let it start to bubble gently

Put the lid on and cook on very low heat for exactly 15 minutes

Keep covered for 5 more minutes before mixing in lemon and herbs

Cook the kabobs

Push marinated chicken onto dampened skewers, leaving tiny spaces between chunks

Set on hot grill at medium-high heat (about 375°F)

Let cook for 5-6 minutes without touching to get nice grill lines

Flip and cook another 4-5 minutes until they reach 165°F inside

Let sit for 5 minutes before serving

The citrus rice in this dish is a huge hit at my house. Even my picky daughter always wants more when I make it. The trick is browning the rice in butter before cooking - it adds this amazing nutty flavor that makes all the difference.

Seaside Dining Vibes

Greek food is all about enjoying good meals with others. These kabobs take me back to sunny restaurants by the Aegean, where grilled meat smells mix with ocean air. The mix of smoky chicken and tangy rice creates that same warm feeling right at your dinner table.

Great Side Dishes

This meal really shines with some fresh veggies and cool dips alongside it. I like to put out some cucumber sticks, little tomatoes, and warm flatbread. A basic Greek salad adds some nice freshness and color too.

Save

I've made this dish countless times, and it's almost foolproof. The marinade does most of the heavy lifting, and even if you get busy and leave the chicken on the heat a bit too long, those juicy thighs stay tender. It's my go-to for both quick weeknight meals and special gatherings.

Recipe FAQs

→ Can I switch to chicken breasts instead of thighs?

Absolutely, but thighs stay moister. If you’re going with breasts, cook them for 3-4 minutes per side and keep a close eye on them so they don’t dry out.

→ How long should the chicken marinate?

Let it soak for at least 30 minutes, though 2-4 hours works best. Don’t go over a full day—the lemon juice might change the texture.

→ Is it okay to prep this ahead of time?

Sure. You can marinate the chicken the day before (up to 24 hours). Cook the rice an hour or two ahead and keep it warm until serving.

→ What are some good sides for this?

Try Greek salad, roasted veggies, tzatziki, or some warm pita bread.

→ What if I don’t have a grill?

No problem—use a grill pan or the broiler instead. Just cook each side for 4-5 minutes until it’s done.