Name: Summer Chargrilled Chicken and Rice Salad recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: australian
Ingredients: 1 Litre chicken stock; 1/4 cup extra virgin olive oil; 3 garlic cloves crushed; 2 tbs fresh thyme leaves chopped; 800 g chicken thigh fillets; 2 cups white long-grain rice; 1/4 pineapple peeled sliced; 2 tsp ginger finely grated; 2 tbs lime juice; 1 red capsicum chopped; 2 Lebanese cucumbers seeded thinly sliced; 2 spring onions thinly sliced; 1/4 cup coconut flakes toasted *to serve; 1 handful fresh mint *to serve; 1 pinch salt and pepper *to taste

by Australia's Best Recipes Team Last updated on 05/05/2025

The perfect hot weather meal that also makes a great dish for when you need to 'bring a plate'.

- Australia's Best Recipes Team

Ingredients

1 Litre chicken stock
1/4 cup extra virgin olive oil
3 garlic cloves crushed
2 tbs fresh thyme leaves chopped
800 g chicken thigh fillets
2 cups white long-grain rice
1/4 pineapple peeled sliced
2 tsp ginger finely grated
2 tbs lime juice
1 red capsicum chopped
2 Lebanese cucumbers seeded thinly sliced
2 spring onions thinly sliced
1/4 cup coconut flakes toasted *to serve
1 handful fresh mint *to serve
1 pinch salt and pepper *to taste

Method

Step 1

Combine 1 cup stock, 1 tablespoon oil, garlic and thyme in a large bowl. Season with salt and pepper. Add chicken. Turn to coat. Refrigerate for 1 hour.
Step 2

Meanwhile, place rice and remaining stock in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low. Cook, covered, for 15 minutes or until rice is tender. Stand, covered, 5 minutes. Transfer rice to a large tray. Cool completely.
Step 3

Drain chicken. Discard marinade. Heat a barbecue grill on medium heat. Cook chicken, for 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Increase heat to high. Add pineapple. Cook for 2 minutes each side or until charred. Transfer to a board. Cut each slice in half.
Step 4

Dressing: Meanwhile, combine ginger, lime juice and remaining oil in a small bowl. Season with salt and pepper.
Step 5

Slice chicken. Combine rice, pineapple, capsicum and cucumber on a large serving platter. Top with chicken. Drizzle with dressing. Serve sprinkled with green onion, coconut and mint.