Grilled Greek Chicken with Turmeric Rice & Tzatziki




  • 4 chicken breasts
  • 6-8 cloves garlic, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup white wine, I used leftover Chardonnay
  • 1 cup plain greek yogurt
  • 3 tablespoons dried parsley
  • 2 tablespoons dried dill
  • 1 teaspoon oregano
  • 1 tablespoon paprika
  • 1 teaspoon Flaky kosher salt
  • 1 teaspoon ground black pepper


  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow or sweet onion, finely diced
  • 4 garlic cloves, minced
  • 2 cups jasmine rice, rinsed
  • 3 cups low-sodium chicken stock
  • 1 tablespoon turmeric
  • 2-3 small bay leaves
  • Flaky kosher salt, to taste
  • Fresh curly parsley, for serving


  • 1 cup shredded cucumber, I use about half of an English cucumber
  • 1/2 cups plain Greek yogurt
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 2 tablespoons dried dill
  • 1 teaspoon dried parsley
  • 2 teaspoons garlic powder
  • 2 tablespoons crumbled feta
  • Flaky kosher salt and pepper, to taste

Serve with:

  • Naan or Pita
  • Hummus, homemade or store-bought
  • Sliced English cucumbers
  • Pickled red onions
  • Quartered artichoke hearts
  • Crumbled feta
  • Olive oil
  • Lemon slices


  1. Make marinade by combining spices, Greek yogurt, lemon juice, oil and wine in a large bowl. Mix well before adding the chicken breasts and transferring to a sealable container or zip-lock bag. If possible, refrigerate overnight.
  2. Prepare the tzatziki by mixing listed ingredients and store in an airtight container in the fridge until ready to serve.
  3. To start cooking, begin with the rice by heating a medium saucepan over medium high heat. Add the butter and oil. When the butter is melted, toss in the onions and cook; stirring often, until translucent. Stir in garlic and sauté until fragrant.
  4. Add the rinsed rice and turmeric, mixing until the rice becomes golden yellow.
  5. Pour in the chicken stock and place the bay leaves on top. Bring to a boil before covering and turning the heat to low. Allow to simmer for 15-20 minutes.
  6. Preheat grill to 350°.
  7. Cook marinated chicken for 8-10 minutes on each side, or until internal temperate reaches 160°. Let rest for 5 minutes before thinly slicing.
  8. Fluff rice and add fresh parsley before plating with warmed naan or pita and sliced grilled chicken. Add a generous scoop of hummus, sliced cucumbers, pickled red onions, artichokes and feta. Serve with a drizzle of olive oil and a dollop of tzatziki.

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