BBQ Chicken Rice
An American backyard classic, smoky BBQ glazed chicken thighs over steamed white rice with charred corn and a vinegar slaw.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat dry 4 boneless skinless chicken thighs. Toss with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 2 tbsp vegetable oil. Shred 160g white cabbage finely. Toss with 2 tbsp apple cider vinegar, 1 tsp caster sugar, and a pinch of salt; set aside.
Grill
Heat a large griddle pan over high heat until smoking. Working in batches if needed, grill chicken 6–7 minutes per side until internal temp reaches 75°C with clear char lines. While chicken cooks, char 160g defrosted sweetcorn in a dry pan over high heat 3–4 minutes until blackened in spots.
Glaze
Brush chicken generously with 6 tbsp BBQ sauce in the final 2 minutes, turning once to caramelise both sides until tacky and dark.
Rest and plate
Rest chicken 2 minutes, then slice diagonally. Mound 400g cooked white rice on plates, arrange sliced chicken and charred corn on top, serve vinegar slaw alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.