Grilled Citrus-Herb Chicken with Spiced Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender grilled chicken marinated in fresh citrus and herbs paired with a fragrant spiced rice pilaf for a balanced, flavorful meal. This mediterranean-inspired chicken ready in about 55 minutes pairs boneless skinless chicken breasts, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1/3 cup, fresh squeezed orange juice
• 1/4 cup, fresh squeezed lemon juice
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 tbsp fresh thyme leaves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups, rinsed long grain white rice
• 3 cups chicken broth
• 1 small, finely chopped onion
• 1/4 tsp ground cinnamon
• 1/4 cup raisins
• 1/4 cup, toasted slivered almonds

Instructions

1. Step 1: In a bowl, whisk together 1/3 cup fresh orange juice, 1/4 cup fresh lemon juice, 3 tablespoons olive oil, 4 minced garlic cloves, 2 tablespoons fresh thyme leaves, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place 4 boneless skinless chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.
2. Step 2: While the chicken marinates, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 finely chopped small onion and sauté for 3-4 minutes until translucent. Stir in 1 1/2 cups rinsed long grain white rice, 1/4 teaspoon ground cinnamon, and cook for 2 minutes, stirring to coat the rice.
3. Step 3: Pour in 3 cups chicken broth and add 1/4 cup raisins. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and gently fluff with a fork. Stir in 1/4 cup toasted slivered almonds.
4. Step 4: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing.
5. Step 5: Serve sliced grilled chicken over the spiced rice pilaf, garnishing with extra fresh thyme if desired.