Grilled Garlic-Lemon Chicken with Spanish Saffron Rice

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Juicy grilled chicken marinated in garlic and lemon paired with aromatic saffron-infused Spanish rice. This Spanish-inspired chicken recipe, ready in about 70 minutes, pairs boneless chicken thighs, garlic cloves, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 600 g boneless chicken thighs
• 5, minced garlic cloves
• 3 tbsp lemon juice
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain rice
• 2 cups chicken broth
• 1/4 tsp saffron threads
• 1 small, finely chopped onion
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a bowl, combine 5 minced garlic cloves, 3 tbsp lemon juice, 4 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; add 600 g boneless chicken thighs and marinate for at least 30 minutes.
2. Step 2: Meanwhile, soak 1/4 tsp saffron threads in 2 tbsp warm chicken broth for 10 minutes.
3. Step 3: Heat 2 tbsp olive oil in a saucepan over medium heat; add 1 small finely chopped onion and sauté for 4 minutes until translucent.
4. Step 4: Add 1 cup long grain rice to the saucepan, stirring for 2 minutes to toast the grains lightly.
5. Step 5: Pour in 2 cups chicken broth and the saffron infusion, bring to a boil, then reduce heat to low, cover, and simmer rice for 18 minutes until tender and liquid is absorbed.
6. Step 6: Preheat grill or grill pan over medium-high heat; cook marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
7. Step 7: Fluff saffron rice with a fork and stir in 2 tbsp chopped fresh parsley.
8. Step 8: Serve grilled chicken atop saffron rice, garnished with extra parsley if desired.