There are some meals that just feel right. They’re nourishing, vibrant, and packed with layers of flavour that make you feel truly satisfied. This Turmeric Rice with Grilled Chicken recipe is exactly that. The moment the warm, earthy scent of turmeric and cumin begins to fill the kitchen, I know we’re in for a good meal. It’s a dish that balances the beautifully stained, fluffy golden rice with tender, smoky chicken that’s been marinated in lemon, garlic, and herbs. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it.

What I adore about this meal is its wholesome simplicity. It isn’t about complex techniques or hard-to-find ingredients; it’s about letting good, honest flavours shine. The chicken gets wonderfully juicy on the griddle pan, with lovely char marks that add a slightly bitter note to contrast the zesty marinade. Paired with the fragrant turmeric rice, it becomes a complete, well-rounded dish. It’s a brilliant option for a healthy weeknight dinner that feels a little bit special, but it’s equally at home as the centrepiece of a relaxed weekend lunch with friends.

Whether you’re an experienced cook or just starting to find your way around the kitchen, this recipe is straightforward and rewarding. It’s a journey of aromas and textures, from the fragrant steam rising from the rice to the sizzle of the chicken hitting the hot pan. If you enjoy wholesome chicken dishes, I think you’ll also love my Flavorful Chicken Tikka Masala Recipe.

Recipe Overview

This recipe brings together a beautifully aromatic turmeric rice and a perfectly grilled chicken breast. The flavour profile is warm and earthy from the spices, with a bright, zesty lift from the lemon in the chicken marinade. You can expect incredibly fluffy, fragrant rice and tender, juicy chicken with a smoky finish. During testing, I found that allowing the cooked rice to steam, off the heat, for a good 10 minutes is the secret to achieving that perfect, separate-grain texture every single time.

• Prep Time: 25 minutes (includes marinating time)
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Turmeric Rice With Grilled Chicken Recipe

• Genuine Flavour: The turmeric imparts a deep, peppery warmth to the rice, which is layered with the nutty aroma of toasted cumin seeds. This forms a beautiful base for the smoky, paprika-dusted chicken, which is kept moist and tangy by the lemon and garlic marinade.
• Ready in Under an Hour: This complete and balanced meal comes together in about 50 minutes, making it a fantastic choice for a nourishing weeknight dinner.
• Flexible Recipe: This recipe is wonderfully adaptable. You can easily swap chicken breasts for thighs (just add a few minutes to the cooking time) or use firm halloumi for a brilliant vegetarian alternative. The marinade works beautifully on fish, too—our Grilled Salmon with Lemon Butter Sauce Recipe is another family favourite.
• Great for Meal Prep: The chicken can be marinated a day ahead, and the cooked rice and chicken store brilliantly, making it ideal for planning lunches for the week.
• Family Tested: I’ve been making this for over 6 years, and it never disappoints. My whole family loves it; the bright yellow rice is particularly exciting for the little ones, and everyone seems to appreciate the tender grilled chicken.

Turmeric Rice With Grilled Chicken Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that combine to create something truly special. When it comes to the rice, I always opt for a good quality long-grain basmati like Tilda, as it consistently cooks up into light, fluffy, individual grains. The turmeric you use will also make a difference; a fresh, vibrant powder will give the best colour and a more pronounced earthy flavour.

• For the Grilled Chicken:
• 4 boneless, skinless chicken breasts (around 150g each)
• 2 tbsp olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Turmeric Rice:
• 300g basmati rice
• 1 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp cumin seeds
• 600ml vegetable or chicken stock, hot
• Salt and pepper to taste
• For Garnish (Optional):
• A small handful of fresh coriander, chopped
• 2 tbsp flaked almonds, toasted

Kira’s Tip: Before adding the oil, I like to toast the cumin seeds in the dry, hot pan for about 30 seconds until they become fragrant. This small step really awakens their flavour and makes a noticeable difference to the finished rice.

How to Make Turmeric Rice With Grilled Chicken

The process for this recipe is very straightforward. We’ll start by getting the chicken into its flavourful marinade, and while it rests, we’ll prepare the vibrant turmeric rice. The final step is grilling the chicken until it’s perfectly cooked and juicy.

1. Marinate the Chicken: In a medium bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper. Add the chicken breasts and turn to coat them thoroughly. Cover and leave to marinate in the fridge for at least 20 minutes, or up to 4 hours for a deeper flavour.
2. Prepare the Rice: Place the basmati rice in a sieve and rinse it under cold running water until the water runs clear. This step is crucial for removing excess starch and ensuring fluffy rice. Let it drain well.
3. Sauté the Aromatics: Heat the olive oil or butter in a medium saucepan with a tight-fitting lid over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the cumin seeds and minced garlic and cook for another minute until fragrant.
4. Toast and Cook the Rice: Stir in the ground turmeric, followed by the drained rice. Stir gently for about a minute to coat the grains in the spiced oil. Pour in the hot stock, add a pinch of salt and pepper, and bring to a vigorous boil.
5. Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting, cover with the lid, and let it simmer gently for 12 minutes. Do not lift the lid during this time. After 12 minutes, remove the pan from the heat entirely and let it stand, still covered, for 10 minutes to steam.
6. Grill the Chicken: While the rice is steaming, heat a griddle pan over a medium-high heat. Once hot, place the marinated chicken breasts on the pan. Cook for 6-8 minutes on each side. The chicken is cooked when it’s opaque all the way through, the juices run clear, and you have distinct char marks. For complete confidence, I recommend using a meat thermometer to ensure the internal temperature has reached 74°C, as advised by the Food Standards Agency.
7. Rest and Serve: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring the meat is tender. Fluff the steamed turmeric rice with a fork. Serve the sliced grilled chicken alongside the rice, garnished with fresh coriander and toasted flaked almonds if you wish.

Tips From My Kitchen

• Temperature Control: For those perfect griddle marks, make sure your pan is properly hot before the chicken goes in. A few drops of water should sizzle and evaporate instantly. This high initial heat sears the outside, creating a great texture and locking in moisture.
• The Secret Step: I learned that letting the rice rest off the heat is just as important as the cooking time. This steaming period allows the grains to finish cooking gently and absorb any remaining moisture, resulting in a perfectly fluffy, never mushy, texture.
• Make-Ahead: You can prepare the chicken marinade and have the chicken soaking in it in the fridge up to 24 hours in advance. You can also chop your onion and garlic ahead of time. The rice is definitely best made fresh for the best texture.
• Storage: If you have leftovers, store the chicken and rice in separate airtight containers in the refrigerator. They will keep well for up to 3 days. Reheat the rice in the microwave with a tablespoon of water to help it steam and soften. The chicken can be enjoyed cold in salads or gently reheated in a pan.

What to Serve With Turmeric Rice With Grilled Chicken

This dish is a wonderful meal on its own, but a few simple additions can elevate it further. Here are a few of my favourite pairings:

• A Simple Kachumber Salad: A refreshing mix of diced cucumber, tomato, and red onion with a squeeze of lime juice and a sprinkle of salt provides a cool, crisp contrast to the warm spices.
• Cooling Yoghurt or Raita: A generous dollop of plain Greek yoghurt or a simple mint raita works beautifully to balance the flavours and add a creamy element to the dish.
• A Light White Wine: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the dish and complements the zesty notes of the chicken marinade.

Frequently Asked Questions

Turmeric Rice With Grilled Chicken

A vibrant and flavorful dish featuring tender, marinated grilled chicken served alongside aromatic, fluffy turmeric rice. Perfect for a healthy and satisfying weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 645

Ingredients Method Notes

Ingredients

  

For the Grilled Chicken

• 4 boneless skinless chicken breasts (around 150g each)
• 2 tbsp olive oil
• 1 lemon juiced
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Turmeric Rice

• 300 g basmati rice
• 1 tbsp olive oil or butter
• 1 medium onion finely chopped
• 1 tsp ground turmeric
• 1/2 tsp cumin seeds
• 600 ml vegetable or chicken stock hot
• Salt and pepper to taste

For Garnish (Optional)

• A small handful of fresh coriander chopped
• 2 tbsp flaked almonds toasted

Method

 

1. Marinate the Chicken: In a medium bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper. Add the chicken breasts and turn to coat them thoroughly. Cover and leave to marinate in the fridge for at least 20 minutes, or up to 4 hours for a deeper flavour.
2. Prepare the Rice: Place the basmati rice in a sieve and rinse it under cold running water until the water runs clear. This step is crucial for removing excess starch and ensuring fluffy rice. Let it drain well.
3. Sauté the Aromatics: Heat the olive oil or butter in a medium saucepan with a tight-fitting lid over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the cumin seeds and minced garlic and cook for another minute until fragrant.
4. Toast and Cook the Rice: Stir in the ground turmeric, followed by the drained rice. Stir gently for about a minute to coat the grains in the spiced oil. Pour in the hot stock, add a pinch of salt and pepper, and bring to a vigorous boil.
5. Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting, cover with the lid, and let it simmer gently for 12 minutes. Do not lift the lid during this time. After 12 minutes, remove the pan from the heat entirely and let it stand, still covered, for 10 minutes to steam.
6. Grill the Chicken: While the rice is steaming, heat a griddle pan over a medium-high heat. Once hot, place the marinated chicken breasts on the pan. Cook for 6-8 minutes on each side. The chicken is cooked when it's opaque all the way through, the juices run clear, and you have distinct char marks. For complete confidence, I recommend using a meat thermometer to ensure the internal temperature has reached 74°C, as advised by the Food Standards Agency.
7. Rest and Serve: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring the meat is tender. Fluff the steamed turmeric rice with a fork. Serve the sliced grilled chicken alongside the rice, garnished with fresh coriander and toasted flaked almonds if you wish.

Notes

For a complete meal, serve with a side of steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Turmeric Rice with Grilled Chicken is a staple in my kitchen for a reason. It’s reliable, full of wholesome flavour, and always gets compliments. I really hope you enjoy the beautiful aromas and satisfying tastes of this dish as much as we do. If you give it a try, I’d love to hear how it went in the comments below! Happy cooking, Kira.