Dinner

Charred Chicken & Rice Salad Recipe

Name: Charred Chicken & Rice Salad Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 100g Greek-style yogurt; 1 lemon, zested and juiced; 3 garlic cloves, crushed; 2 tbsp olive oil; 2 tsp dried oregano; 2 tsp ground cumin; 1 tsp paprika; 6 boneless, skinless chicken thighs, cut into bite-sized pieces; 350g cabbage & corn slaw (prepared or homemade); 600g brown butter pilaf (prepared or homemade); 100ml tahini dressing; 50g harissa sticky onions; 4 tbsp seedy gremolata

ByEthan Lark November 11, 2025November 11, 2025

Jump to Recipe

Introduction

This charred chicken and rice salad is a flavorful and satisfying meal that combines tender marinated chicken with vibrant slaw, nutty pilaf, and bold dressings. It’s perfect for a hearty lunch or a light dinner that’s bursting with Mediterranean-inspired flavors.

The dish shows five wooden skewers with grilled pieces of chicken that have a golden brown color with some charred spots, laid over a bed of shredded orange carrots mixed with thin white cabbage strands, all on a white plate with blue stripes. The chicken is topped with a green herb sauce with visible seeds and chopped herbs. The plate rests on a blue cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g Greek-style yogurt
1 lemon, zested and juiced
3 garlic cloves, crushed
2 tbsp olive oil
2 tsp dried oregano
2 tsp ground cumin
1 tsp paprika
6 boneless, skinless chicken thighs, cut into bite-sized pieces
350g cabbage & corn slaw (see recipe below)
600g brown butter pilaf (see recipe below)
100ml tahini dressing (see recipe below)
50g harissa sticky onions (see recipe below)
4 tbsp seedy gremolata (see recipe below)

Instructions

Step 1: In a bowl, combine the Greek-style yogurt, lemon zest and juice, crushed garlic, olive oil, dried oregano, ground cumin, paprika, and a good pinch of salt and pepper. Add the chicken pieces and mix well to coat. Cover and marinate for at least 1 hour or overnight in the fridge for deeper flavor.
Step 2: When ready to cook, preheat your grill to high. Thread the marinated chicken pieces onto metal skewers, shaking off any excess marinade, and place them on a baking tray.
Step 3: Grill the chicken for 12–15 minutes, turning frequently until the meat is charred slightly and cooked through.
Step 4: While the chicken grills, mix together the cabbage & corn slaw, brown butter pilaf, tahini dressing, and harissa sticky onions in a large bowl.
Step 5: Divide the salad mixture onto serving plates. Remove the chicken from the skewers and scatter over the salad. Finish by topping with the seedy gremolata before serving.

Tips & Variations

For a smoky flavor, consider cooking the chicken on a charcoal grill or use a grill pan on high heat.
If you don’t have metal skewers, use soaked wooden skewers to prevent burning.
Swap the chicken thighs for chicken breasts if you prefer leaner meat, but watch the cooking time to avoid drying out.
Add chopped fresh herbs like parsley or mint to the salad for extra freshness.

Storage

Store any leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan or microwave before serving. The salad is best enjoyed fresh but can be kept chilled and eaten cold the next day.