Greek Tomato Rice Bowls with Broiled Chicken Thighs

Tender, Juicy Yogurt-Marinated Chicken & Your New Favorite Rice

If I could only make one weeknight chicken dinner on repeat for the rest of the year, this would be a serious contender. Juicy, yogurt-marinated chicken thighs get charred under the broiler until the edges are crisp and caramelize, then land on a bed of one-pan Greek tomato rice studded with blistered cherry tomatoes. Add a quick cucumber salad and you’ve got a complete Greek-inspired rice bowl—bright, savory, satisfying—in well under an hour, most of it hands-off.

Why a Yogurt Marinade Changes Everything

Greek yogurt is one of the best-kept secrets for tender, juicy chicken. Unlike acidic marinades that can turn meat mushy, yogurt tenderizes gently, so even 30 minutes on the counter makes a noticeable difference.

One-Pan Tomato Rice (aka the Sleeper Hit)

There are a few recipes I’ve shared where the rice is actually the star of the show, and this recipe falls solidly into that category. (Have you tried my one-pot lemon chicken and rice? It’s otherworldly!)

Make It a Bowl

I serve this as a Greek chicken rice bowl: rice on the bottom, sliced broiled chicken thighs on top, cucumber salad tucked alongside for crunch. A generous dollop of garlicky tzatziki sauce takes it from great to can’t-stop-eating-it (optional, but completely worth it!).

Weeknight cooking should still taste like you cared, and this one delivers every single time. Please report back when you make it!

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Greek Tomato Rice Bowls with Broiled Chicken Thighs

These broiled chicken thighs with Greek tomato rice are my answer to the eternal "what's for dinner?" question. The chicken marinates in a lemony, garlicky Greek yogurt mixture while you make a one-pan rice loaded with blistered cherry tomatoes — then 12 minutes under the broiler gives you juicy, charred-edge chicken with zero grill required. Add a crunchy cucumber salad and a dollop of tzatziki, and dinner is done. Weeknight cooking at its absolute best.

Prep20 minutes mins

Cook40 minutes mins

Inactive Time30 minutes mins

Total1 hour hr 30 minutes mins

Course: Dinner

Cuisine: American, Greek

Diet: Gluten Free

Keyword: broiled chicken thighs, chef-tested recipe, easy weeknight dinner, Greek chicken rice bowl, yogurt marinated chicken

Servings: 6 servings

Calories: 653kcal

Author: Ari Laing

Equipment

Large mixing bowl

Small whisk

Colander

Large saucepan with lid

Rimmed sheet pan

Tongs

Ingredients

For the Chicken

• 3 lbs (1300g) boneless, skinless chicken thighs
• 1 cup (250g) Greek yogurt, any kind
• 2 Tbsp (30ml) extra virgin olive oil
• 1 Tbsp (15g) mayonnaise
• 3 cloves of garlic, grated
• 1 medium lemon, zested + 2 Tbsp lemon juice (from ½ a lemon)
• 1 Tbsp (15g) dried oregano
• 2 tsp kosher salt
• 1 tsp sweet paprika
• ½ tsp freshly ground black pepper

For the Tomato Rice

• 1½ cups medium grain white rice
• 2 Tbsp extra virgin olive oil
• 1 sweet onion, finely chopped
• 2 pints cherry tomatoes
• ½ tsp dried oregano
• ½ tsp kosher salt
• 1 Tbsp tomato paste
• 2 garlic cloves, grated
• 2¼ cups (530ml) water or low-sodium chicken broth
• 1 Tbsp chopped fresh mint or dill, optional
• 1 Tbsp unsalted butter

For Serving

• 3 Persian cucumbers, finely chopped
• ¼ small red onion, finally chopped
• 1 Tbsp (15ml) extra virgin olive oil
• 1 Tbsp (15ml) red wine vinegar
• 1 Tbsp chopped fresh dill or mint
• Kosher salt
• Freshly ground black pepper
• Tzatziki, optional

Instructions

• Make the marinade. In a large mixing bowl, whisk together 1 cup (240g) Greek yogurt, 2 Tbsp (30ml) olive oil, 1 Tbsp (15g) mayonnaise, 3 cloves of grated garlic, 2 tsp lemon zest, 2 Tbsp lemon juice, 1 Tbsp dried oregano, 2 tsp kosher salt, 1 tsp sweet paprika, and ½ tsp black pepper.
• Marinate the chicken. Add chicken thighs to the bowl, then toss to thoroughly coat. Allow this to hang out on the counter for 30 minutes (if marinating longer, be sure to refrigerate). Essentially, let it marinate while you make the rice and salad, then cook the chicken.
• Rinse rice. Before beginning, rinse the rice in a colander under cool water for about 30-60 seconds, or until the water runs clear. This helps remove excess starch.
• Make rice. Heat 2 Tbsp olive oil over medium heat in a large saucepan. Add diced onion then cook, stirring occasionally, until softened, about 3-4 minutes. Add 2 pints cherry tomatoes, then season with ½ tsp dried oregano and ½ tsp kosher salt. Cook, stirring every few minutes, until the tomatoes begin to blister and pop. After 8-10 minutes, stir in 1 Tbsp tomato paste and 2 cloves grated garlic. Cook for about 1 minute more, then add 1½ cups white rice. Stir well, then pour in 2¼ cups (530ml) of water or broth. Raise the heat to medium-high and bring to a boil. Reduce to a simmer, cover the pot, then cook for 12-13 minutes, or until the liquid has fully absorbed. Fluff the rice with a spoon, then stir in 1 Tbsp chopped mint or dill (if using) and 1 Tbsp unsalted butter. Taste and adjust seasoning, adding more salt, pepper, or herbs if you like.
• Make the salad. In a separate mixing bowl, combine chopped cucumber, red onion, 1 Tbsp (15ml) olive oil, 1 Tbsp (15ml) red wine vinegar, 1 Tbsp chopped dill or mint, and a generous pinch each of kosher salt and black pepper. Stir, taste, then adjust seasoning.
• Cook. When ready, set a rack about 6-inches underneath your broiler, then set to high. Place the marinated chicken thighs in a single layer on a rimmed baking sheet. Broil on high for 6 minutes, then carefully flip each thigh over and cook for an additional 6 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and cool slightly before slicing each thigh into strips.
• Assemble. Divide rice between bowls, then top each with sliced chicken, a little cucumber salad, and tzatziki if using. Enjoy!

Notes

• This is also really fantastic with tzatziki if you have some on hand or want to make a batch. It’s by no means necessary and completely delicious without it as well.
• Don’t want to serve this with a cucumber salad? Try it with your favorite grilled or roasted veggies.

Nutrition

Calories: 653kcal | Carbohydrates: 55g | Protein: 53g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 1255mg | Potassium: 1210mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 51mg | Calcium: 140mg | Iron: 4mg

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