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Grilled Chicken Leg with Spiced Rice

Grilled Chicken Leg with Spiced Rice

This grilled chicken leg features tender, smoky chicken thighs and drumsticks seasoned with paprika, garlic, and honey, paired with fragrant basmati rice cooked with bell peppers, onions, and tomato paste. Perfect for busy weeknights or meal prepping for the week, this complete meal comes together in under an hour with minimal effort.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Hannah Brooks

Ingredients

  • 4 chicken leg quarters or drumsticks about 2 pounds total
  • 2 tablespoons olive oil
  • 1 teaspoon paprika for the chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt plus more to taste
  • 0.5 teaspoon black pepper
  • 1 tablespoon lemon juice fresh squeezed works best
  • 1 tablespoon honey
  • 2 cups basmati rice uncooked
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, sliced
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • 1 teaspoon paprika for the rice
  • Optional toppings: cucumber slices, tomato wedges, red onion slices, and lettuce leaves

Instructions

  • Season the Chicken: In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken leg quarters dry with paper towels, then rub them evenly with olive oil on both sides.
  • Apply the Spice Blend: Sprinkle the spice mixture generously over all sides of the chicken, ensuring each piece is well coated. Drizzle with lemon juice and honey, then let the chicken marinate for at least 15 minutes at room temperature.
  • Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken leg quarters on the grill, skin side down, and cook for 12 to 15 minutes without moving them. Flip and cook for another 10 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh.
  • Rest the Chicken: Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
  • Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced onion and diced bell peppers, cooking for 3 to 4 minutes until they soften slightly and become fragrant.
  • Toast the Rice: Add the uncooked basmati rice to the pot, stirring constantly for 2 to 3 minutes. This step helps develop a nutty flavor in the rice.
  • Add Liquid and Seasonings: Stir in the tomato paste, coating the rice evenly. Pour in the chicken broth and sprinkle with paprika and salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover tightly with a lid.
  • Simmer the Rice: Cook for 18 to 20 minutes until the rice is tender and has absorbed all the liquid. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
  • Create the Base: Divide the spiced rice evenly among four serving plates, mounding it slightly in the center of each plate.
  • Place the Chicken: Top each mound of rice with a grilled chicken leg quarter, positioning it so the skin faces up to showcase the beautiful char marks.
  • Add the Fresh Salad: Arrange cucumber slices, tomato wedges, and red onion slices on the side of each plate over a bed of lettuce leaves.
  • Finish and Serve: Squeeze a bit of fresh lemon juice over the chicken if desired, and serve immediately while the chicken is still warm.