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Grilled Chicken Thighs with Avocado Tomato Salad and Saffron Rice in a ceramic bowl.

Grilled Chicken Thighs with Avocado Tomato Salad and Saffron Rice

A vibrant, soul-satisfying Mediterranean bowl featuring juicy, charred grilled chicken thighs served over aromatic, golden saffron-infused rice. It is topped with a fresh, zesty avocado and cherry tomato salad for the perfect balance of warm, smoky, and bright flavors. Naturally gluten-free and dairy-free!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Middle Eastern
Calories: 580
Ingredients Method Notes

Ingredients
  

Chicken:
  • 1.5 lbs chicken thighs
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tbsp lemon juice
  • 1 tsp oregano
  • 1 tsp paprika
  • salt/pepper.
Rice:
  • 1.5 cups basmati rice
  • 3 cups broth
  • 1/2 tsp saffron
  • 1 tbsp olive oil.
Salad:
  • 2 avocados
  • 1 cup cherry tomatoes
  • 1/4 red onion
  • parsley
  • lemon juice
  • olive oil.

Method
 

  1. Marinate: Mix marinade ingredients and coat chicken for 20+ minutes.
  2. Rice: Bloom saffron in warm broth. Boil remaining broth with oil, add rice and saffron. Simmer 15–18 mins.
  3. Salad: Toss diced avocado, tomatoes, onion, parsley, lemon, and oil.
  4. Grill: Grill chicken 5–7 mins per side until charred and cooked through. Rest for 5 mins.
  5. Serve: Scoop rice into bowls, top with sliced chicken and a heap of salad.

Notes

  • Chicken: For the best texture, use an instant-read thermometer to ensure the chicken reaches 165°F without overcooking.
    • Saffron: If you don't have saffron threads, you can substitute with 1/2 tsp of turmeric for color, though the floral aroma will be missing.
    • Storage: Keep the avocado salad in a separate container to prevent the rice from getting soggy during storage.