Ultimate Greek Chicken & Rice Feast Platter

A massive family-style platter featuring turmeric-spiced yellow rice, char-grilled lemon-garlic chicken, and a central mound of creamy homemade tzatziki sauce.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 580

Ingredients Equipment Method Notes

Ingredients

Chicken Marinade

2 lbs chicken thighs or breasts cut into chunks
0.33 cup olive oil
3 tbsp lemon juice freshly squeezed
4 cloves garlic minced
1 tbsp dried oregano
1 tsp paprika

Turmeric Rice

2 cups Basmati rice rinsed
3 cups chicken broth
2 tbsp butter
1 tsp turmeric powder
1 small onion diced

Tzatziki Sauce

2 cups Greek yogurt plain, full fat
1 medium English cucumber grated and squeezed dry
0.5 cup fresh dill chopped
2 cloves garlic grated

Garnish

2 lemons cut into wedges
0.25 cup fresh dill chopped

Equipment

Grill or large skillet
Large pot with lid
Box grater
Large serving platter

Method

Combine olive oil, lemon juice, garlic, oregano, and paprika. Toss chicken in marinade and refrigerate for 30 minutes.
For tzatziki: Grate cucumber and squeeze out all excess liquid using a towel. Mix with yogurt, garlic, dill, and lemon juice. Chill.
For rice: Sauté onion in butter until soft. Add turmeric and garlic, cook 1 minute.
Add rinsed rice to pot and toast for 2 minutes. Add chicken broth, bring to boil, cover, and simmer on low for 15-18 minutes.
While rice cooks, grill chicken over medium-high heat for 4-5 minutes per side until charred and cooked through.
Assemble: Spread rice on a large platter. Mound tzatziki in the center. Arrange chicken around the edge.
Garnish with fresh dill and lemon wedges before serving.

Notes

Squeezing the cucumber dry is crucial to prevent watery sauce. Leftovers store well, but keep the cold sauce separate from the hot chicken and rice.