This Grilled Chicken with Tzatziki Sauce and Rice is a vibrant, flavor-packed dish that combines juicy marinated chicken, herbed rice, and a refreshing cucumber-yogurt sauce. It’s a well-balanced meal that feels both indulgent and wholesome.
Why You’ll Love This Recipe
I love this recipe because it brings together smoky, charred chicken with the cool creaminess of tzatziki in such a satisfying way. It’s great for a healthy weeknight dinner or a make-ahead meal prep option. The ingredients are simple, but the flavor is anything but. I can easily customize it to suit what I have on hand, and it pairs well with fresh herbs, grilled vegetables, or a simple side salad.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless skinless chicken thighs or breasts
- Olive oil
- Garlic cloves, minced
- Lemon juice
- Dried oregano
- Smoked paprika
- Salt and black pepper
- Plain Greek yogurt
- Cucumber, grated and drained
- Fresh dill, chopped
- Fresh parsley, chopped
- Cooked white rice
- Lime slices, for garnish (optional)
Directions
- I start by marinating the chicken with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. I let it sit for at least 30 minutes or overnight for deeper flavor.
- While the chicken marinates, I prepare the tzatziki by mixing Greek yogurt with grated cucumber, chopped dill, parsley, garlic, lemon juice, and a pinch of salt. I chill it in the fridge until it’s time to serve.
- I grill the chicken over medium-high heat, flipping once, until it’s fully cooked and has those delicious char marks—about 5–7 minutes per side.
- I plate the cooked rice, top it with the grilled chicken, and spoon over the chilled tzatziki sauce. I like to finish with a sprinkle of fresh parsley and a few lime slices for extra brightness.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes (plus marinating)
Cook time: 15 minutes
Total time: 30 minutes (not including marinating time)
Variations
I sometimes switch the rice for couscous, quinoa, or a fresh salad base. For a spicier kick, I add chili flakes to the marinade. If I’m out of fresh herbs, I use dried versions, though I find the fresh ones add better flavor. For a vegetarian option, I grill halloumi or marinated tofu instead of chicken.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I keep the tzatziki sauce separate to maintain its freshness. To reheat the chicken and rice, I use the microwave or a skillet with a splash of water to prevent drying. I don’t recommend freezing the tzatziki, but the chicken and rice freeze well for up to 2 months.
FAQs
How do I know when the grilled chicken is fully cooked?
I make sure the internal temperature reaches 165°F (75°C) using a meat thermometer, and the juices run clear when sliced.
Can I make this recipe ahead of time?
Yes, I often marinate the chicken the night before and keep the tzatziki sauce chilled until serving. I reheat the rice just before assembling.
What’s the best yogurt to use for tzatziki?
I always go with plain Greek yogurt—it’s thick, tangy, and gives the sauce its signature texture and flavor.
Can I bake the chicken instead of grilling?
Absolutely. I bake it at 400°F (200°C) for about 20–25 minutes or until cooked through, then broil for a few minutes for some color.
What herbs work best for this dish?
I love using fresh dill and parsley, but mint and cilantro can also add a refreshing twist.
Conclusion
This grilled chicken with tzatziki and rice is one of those meals I come back to again and again. It’s fresh, hearty, and full of balanced flavors that never get old. Whether I’m hosting or just feeding myself, it always hits the spot.
Grilled Chicken with Tzatziki Sauce and Rice
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 15 minutes
- Total Time: 30 minutes (excluding marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A vibrant and wholesome dish featuring juicy grilled chicken, herbed rice, and refreshing tzatziki sauce made with Greek yogurt and cucumber.
Ingredients
- 4 boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup plain Greek yogurt
- ½ cucumber, grated and drained
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped (plus more for garnish)
- 2 cups cooked white rice
- Lime slices, for garnish (optional)
Instructions
- In a bowl, combine chicken with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. Marinate for at least 30 minutes or overnight.
- Prepare tzatziki by mixing Greek yogurt with grated cucumber, dill, parsley, garlic, lemon juice, and a pinch of salt. Chill in the fridge.
- Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side or until internal temperature reaches 165°F (75°C).
- To serve, plate the rice, top with grilled chicken, and spoon over tzatziki sauce. Garnish with parsley and lime slices if desired.
Notes
- Marinate chicken overnight for best flavor.
- Keep tzatziki sauce separate if storing for later use.
- Swap rice with couscous or salad for variety.
- Use a meat thermometer to ensure chicken is cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
Leave a Reply