This Quick and Easy Pickled Chicken Rice Bowl is a delightful meal that combines tender chicken, fluffy rice, and zesty pickles. It’s flavorful and satisfying in just a few steps!
I love how simple it is to make after a long day. Just cook the rice, grill the chicken, and top it off with those delicious pickles. Easy peasy! 🍚🍗
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skin-on for their juicy flavor. If you want a healthier option, skinless thighs or chicken breasts work well too. Just adjust cooking time for thinner cuts!
Rice: Jasmine rice is my go-to for its fragrant aroma, but basmati also works great. If you need a gluten-free option, use quinoa or cauliflower rice instead.
Pickles: Dill pickles bring a tangy crunch that I love. However, bread-and-butter pickles add a sweet twist. Feel free to mix it up based on your taste!
Greek Yogurt: This adds creaminess to the dish. If you’re avoiding dairy, use a dairy-free yogurt or make a tahini sauce for a different flavor.
How Can I Grill the Chicken Perfectly?
Getting the chicken skin crispy and juicy can be tricky. The key is to start with a hot pan and not rush the cooking process. Here’s how I do it:
- Heat the skillet or grill until hot. Add oil to prevent sticking.
- Place the chicken skin-side down for a golden crust. Don’t flip it too soon!
- Let it cook for 6-7 minutes before flipping, and then cook the other side until done.
- Always let it rest for a few minutes after cooking to retain moisture.
Quick and Easy Pickled Chicken Rice Bowl
Ingredients:
- 2 boneless, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 cup jasmine or basmati rice
- 1 cup water (for cooking rice)
- 1/2 cup sliced pickles (dill or bread-and-butter), grilled or fresh
- 1/2 cup plain Greek yogurt
- 1 tsp fresh dill, chopped (plus extra sprigs for garnish)
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 a small onion, thinly sliced and grilled (optional)
- 1 tbsp olive oil or cooking oil
How Much Time Will You Need?
This dish takes about 15 minutes of prep time, followed by around 20-25 minutes for cooking. In total, you will spend about 40 minutes making this delicious bowl that serves two people. It’s a quick meal perfect for any night of the week!
Step-by-Step Instructions:
1. Cooking the Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch so your rice doesn’t get sticky. In a pot, combine the rice and 1 cup of water, then bring to a boil. Once boiling, cover it, reduce the heat to low, and let it simmer for about 15 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork once done.
2. Preparing the Chicken:
While the rice is cooking, take the chicken thighs and pat them dry. Season both sides generously with salt and pepper. Heat a skillet or grill pan over medium-high heat and add the olive oil to the pan.
3. Cooking the Chicken:
When the pan is hot, place the chicken thighs skin-side down. Cook them for about 6-7 minutes until the skin is nice and crispy and golden brown. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F (75°C). Once cooked, remove them from the heat and let them rest for 5 minutes.
4. Grilling the Pickles and Onions:
While the chicken is resting, you can grill or sear the sliced pickles and onions until they are just marked and warm, which takes about 1-2 minutes per side. This brings out a great flavor!
5. Making the Dill Yogurt Sauce:
In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, garlic powder, salt, and pepper to create your Dill Yogurt Sauce. Mix well until smooth.
6. Assembling the Bowls:
Now it’s time to put it all together! Slice the rested chicken into strips. In each bowl, add a scoop of fluffy rice, layer on the chicken strips, and top with the grilled pickles and onions. Finish it off with a generous dollop of the dill yogurt sauce and garnish with fresh dill sprigs.
7. Serve and Enjoy:
Serve your Quick and Easy Pickled Chicken Rice Bowl immediately. Enjoy the burst of flavors and the comforting textures in every bite!
FAQ for Quick and Easy Pickled Chicken Rice Bowl
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute boneless, skin-on chicken thighs with skinless thighs or chicken breasts. Just be mindful that cooking times may vary—check for an internal temperature of 165°F (75°C) for safety.
What if I Don’t Have Greek Yogurt?
No problem! You can replace Greek yogurt with sour cream or a dairy-free yogurt alternative. For a different flavor, try mixing in some tahini or hummus, which pairs nicely with the chicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a splash of water if needed to keep the rice from drying out.
Can I Add Other Vegetables?
Definitely! Feel free to incorporate your favorite grilled or steamed vegetables, like bell peppers, zucchini, or broccoli, for added flavor and nutrition. Just grill or sauté them briefly before assembling your bowl!
