• ▢ 2 large chicken breasts approximately 1 ½ to 2 pounds, see Notes

For the Chicken Marinade

• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon dijon mustard
• ▢ 1 tablespoon lemon juice
• ▢ 3 cloves garlic minced
• ▢ ½ tablespoon soy sauce see Notes
• ▢ ½ teaspoon salt more or less to taste
• ▢ ¼ teaspoon pepper more or less to taste

For the Rice

• ▢ 1 cup jasmine or basmati rice uncooked
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter divided
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon salt more or less to taste
• ▢ ½ teaspoon dried parsley or 1 teaspoon fresh parsley
• ▢ 2 cups chicken broth
• ▢ 1 tablespoon chopped fresh parsley optional, for garnish

• To prepare the chicken, combine all marinade ingredients in a large bowl and whisk until thoroughly incorporated and smooth. Add the chicken breasts to the bowl, ensuring they are fully coated in the flavorful marinade. Cover the bowl securely and place it in the refrigerator. Allow the chicken to marinate for a minimum of 1 hour for optimal flavor infusion, but do not exceed 24 hours to maintain texture.
  
• Approximately 15-20 minutes before you are ready to cook the chicken, preheat your grill to a medium-high heat setting. The ideal temperature range for perfectly grilled chicken is between 375°F and 450°F. This ensures a good sear without burning the exterior before the inside is fully cooked.
• While the grill is preheating, take your uncooked rice (jasmine or basmati work best) and place it in a fine mesh sieve. Rinse the rice thoroughly under cold running water until the water runs completely clear. This step removes excess starch, which helps prevent the rice from becoming sticky and promotes a fluffier texture. Set the rinsed rice aside to drain.
• On your stovetop, warm a large pot or saucepan over medium heat. Once the pot is warm, add the olive oil and ½ tablespoon of butter. Allow the butter to melt completely and the oil to become hot and slightly shimmery. Carefully add the rinsed rice to the hot pot, then stir in the garlic powder, onion powder, salt, and dried parsley. Sauté the rice for about 2 minutes, stirring constantly to lightly toast the grains and infuse them with the aromatic spices.
  
• Pour the chicken broth into the pot with the rice and stir everything well to combine. Increase the heat to bring the mixture to a rapid boil. Once boiling, immediately reduce the heat to its lowest setting, cover the pot tightly with a lid, and let the rice simmer for 20 minutes, or according to the specific cooking instructions on your rice packaging. Resist the urge to lift the lid during this time!
  
• While the rice is simmering, carefully transfer the marinated chicken breasts directly from the bowl onto the preheated grates of your grill. Cook the chicken for 6 to 8 minutes on one side, allowing it to develop beautiful grill marks and a delicious charred flavor. Then, using tongs, carefully flip the chicken over and reduce the grill heat to medium. Continue cooking for another 6 to 7 minutes, or until the chicken reaches an internal temperature of 160°F (it will rise to 165°F while resting). Once cooked, transfer the chicken to a clean cutting board and let it rest for a full 5 minutes before slicing.
  
• After the rice has finished its cooking cycle, remove the pot from the heat but keep it covered. Allow the rice to sit undisturbed for another 5 minutes. This crucial resting period ensures the steam evenly distributes, resulting in perfectly fluffy, separate grains. After 5 minutes, add the remaining butter and gently fluff the rice with a fork to incorporate the butter and separate the grains.
  
• Finally, slice the rested grilled chicken into your desired portions. Plate the chicken alongside the fluffy seasoned rice. If you wish to add additional side dishes, now is the time to arrange them. For a touch of freshness and vibrant color, sprinkle chopped fresh parsley over the rice (this step is optional but highly recommended). Serve warm and enjoy your delicious, homemade grilled chicken and rice!

• If your chicken breasts are particularly thick or uneven in thickness, it’s highly recommended to tenderize them first. To achieve an even thickness, place the chicken breasts in a sealable plastic bag or between two sheets of plastic wrap. Use a meat tenderizer, a rolling pin, or the bottom of a heavy saucepan to pound the chicken until it’s uniform in thickness across the entire breast. This ensures even cooking and helps the chicken absorb the marinade more effectively.
• Marinating Chicken: For those who prefer to marinate chicken in a sealable plastic bag instead of a bowl, simply mix all the marinade ingredients thoroughly in a separate bowl or measuring cup. Once combined, add the chicken breasts to the plastic bag, then pour the marinade over the chicken. Carefully seal the bag, pressing out as much air as possible. Gently shake the bag and massage the marinade into the chicken to ensure every piece is well-coated. This method is great for thorough marination and easy cleanup.
• Cook Time: Please note that the exact cooking time for chicken will vary depending on several factors, including the size and thickness of your chicken breasts, the type of grill you are using (gas or charcoal), and the actual temperature of your grill. Always keep a close eye on the chicken and utilize an internal meat thermometer to accurately check for doneness. Chicken is fully cooked and safe to eat once its internal temperature reaches between 160°F and 165°F. When you slice into the cooked chicken, the juices should run clear. If you notice any pinkish juices, return the chicken to the grill and cook it for a few more minutes until it’s done.
• Soy Sauce Alternatives: If you’re looking for an alternative to soy sauce due to dietary restrictions or preferences, you can easily substitute it. Use 1 tablespoon of coconut aminos for a soy-free, gluten-free, and slightly sweeter option, or simply use 1 tablespoon of water if you prefer to reduce sodium or avoid specific ingredients while maintaining moisture.
• Make it Dairy Free: To easily adapt this recipe to be dairy-free, simply use ghee (clarified butter) in place of regular butter. Ghee offers a similar rich flavor profile and cooking properties without the dairy solids. You can also use a dairy-free butter alternative or simply increase the olive oil slightly.
• Storage and Reheating: Leftover grilled chicken and rice can be stored in an airtight container in the refrigerator for up to 3-4 days. For best reheating results, gently warm in the microwave or on the stovetop with a splash of chicken broth or water to maintain moisture.
• Serving Suggestions: This versatile dish pairs wonderfully with a variety of sides. Consider serving it with steamed green beans, a fresh garden salad, roasted asparagus, or a vibrant corn salsa for a complete and wholesome meal.