BBQ Grilled Chicken and Rice: A Flavorful Family Favorite

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A simple and flavorful bbq grilled chicken and rice recipe that brings smoky grilled chicken, fluffy rice, and tangy toppings together for the perfect weeknight or weekend dinner.

bbq grilled chicken and rice recipe

BBQ grilled chicken and rice is more than just a meal in our house, it’s a little slice of summer joy on a plate. I still remember one lazy Sunday afternoon when my youngest, who’s usually picky about anything green, gobbled up an entire bowl and asked for seconds. That’s when I knew I was onto something special.

It’s not just the smoky chicken or the fluffy rice that makes it a hit, it’s how the tangy pickles, fresh cilantro, and creamy drizzle all come together in perfect harmony. This dish has become a regular feature at our family dinners, especially when the Florida sun is shining and we’re gathered around the grill. Whether you’re feeding a crowd or just your crew at home, this recipe is always a winner.

And if you’re looking to explore more rice dishes, you might enjoy the bold flavors of tandoori chicken and rice or the sweet heat in jamaican jerk chicken rice

Table of contents

Main Ingredients for BBQ Grilled Chicken and Rice (What You’ll Need)

Here are the essentials you’ll need to create this bbq grilled chicken and rice masterpiece:

  • 5–6 Chicken Thighs: Juicy, tender, and perfect for grilling. Trim off any excess fat for best results.
  • 1/2 Cup BBQ Sauce: Go with your favorite. Sweet, smoky, spicy, it’s your call.
  • 1 Cup Basmati or Jasmine Rice: These long-grain varieties soak up all the flavors beautifully.
  • 2 Cups Chicken Stock: Adds depth and flavor to the rice. (You could also try this in a chicken broth rice cooker for added convenience.)
  • 1–2 Cups Shredded Purple Cabbage: For crunch, color, and a dose of nutrients.
  • 1 Lime: Adds brightness and cuts through the richness.
  • 1/2 Cup Chopped Cilantro: Fresh and herby, this finishes the dish beautifully.
  • Coarse Salt: To season the chicken and rice just right.
  • Hamburger Pickles: Sounds quirky, but trust me, this tangy crunch is a game-changer.
  • Ranch Dressing (to drizzle): Creamy and cool, perfect as a finishing touch.
  • Extra BBQ Sauce (to drizzle): Because there’s no such thing as too much BBQ.
bbq grilled chicken and rice ingredients

Additional Ingredients & Substitutes

Want to customize your bbq grilled chicken and rice just a bit more? Here are some great options:

  • Avocado Slices: Creamy and rich, they pair well with the tangy elements. (You might also love this chicken avocado rice bowl!)
  • Corn Kernels: Grilled or roasted corn adds a touch of sweetness.
  • Red Onion: Thinly sliced for a bit of sharpness.
  • Greek Yogurt: A healthier swap for ranch if you’re looking to lighten it up.
  • Quinoa: A great rice alternative if you want a protein boost.
  • Hot Sauce: Kick up the heat if you like it spicy! (Or go full-on flavor with this spicy chicken and rice recipe.)

You can mix and match based on your pantry or what’s in season. That’s part of the fun.

Expert Tips for Perfect BBQ Grilled Chicken and Rice

Making bbq grilled chicken and rice isn’t hard, but a few expert touches can take it to the next level. Here’s what I’ve learned after years of backyard grilling:

  • Marinate If You Have Time: Even 30 minutes of marinating chicken in BBQ sauce (plus a little lime juice) gives it extra depth. If you’ve got more time, even better!
  • Don’t Skip the Rinse: Rinse your rice thoroughly until the water runs clear. It removes excess starch and keeps your rice fluffy instead of sticky.
  • Use Indirect Heat: Grill chicken over indirect heat if you’re using a charcoal grill. It helps avoid burnt outsides and raw centers.
  • Rest Your Meat: Once grilled, let your chicken rest for 5–10 minutes before slicing. It helps the juices redistribute.
  • Double the Sauce: Warm some extra BBQ sauce on the stove to drizzle over everything at the end.
  • Balance the Plate: The rice is your base, but balance it out with something crunchy (like cabbage) and something creamy (like ranch or avocado).
  • Don’t Forget the Citrus: A squeeze of lime wakes everything up and pulls all the flavors together.

To get the most out of your bbq grilled chicken and rice, stick with these techniques:

  • Grill the Chicken on Medium-High Heat for about 6–7 minutes per side. (If you like this, you’ll love these grilled chicken tenders too!)
  • Cook Rice Covered on Low Heat after bringing it to a boil with chicken stock.
  • Use Tongs or a Basting Brush to apply BBQ sauce evenly while grilling.
  • Let the Rice Rest Covered for 5 minutes off heat to finish steaming.
  • Assemble in Layers: Start with rice, add chicken, then toppings and sauces last.

Step-by-Step Instructions​

  1. Prep the Chicken: Trim off excess fat and pat chicken thighs dry. Season lightly with coarse salt and coat with half of the BBQ sauce. Let it sit while you prep the rice.
  2. Cook the Rice: Rinse 1 cup of basmati or jasmine rice thoroughly. Add it to a pot with 2 cups of chicken stock. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let it sit covered for 5 minutes.
  3. Grill the Chicken: Preheat your grill to medium-high. Place the chicken on the grill and cook for about 6–7 minutes per side, brushing with more BBQ sauce as it cooks. You want a nice char without drying out the meat.
  4. Chop and Shred Toppings: While the chicken grills, shred your cabbage, chop the cilantro, and get your pickles and lime ready.
  5. Assemble Your Plate: Fluff the rice and place it in a bowl. Slice or chop the chicken and layer it on top. Add cabbage, cilantro, pickles, and a drizzle of ranch and BBQ sauce. Finish with a squeeze of lime.

Additional Guide: Variations and Add-ons

This dish is super flexible, which is why it’s one of my go-to meals. Here are a few fun variations you might try:

  • Tex-Mex Twist: Add black beans, corn, and a little shredded cheddar.
  • Hawaiian Style: Pineapple chunks and teriyaki BBQ sauce.
  • Low-Carb Version: Serve the chicken over cauliflower rice instead of regular rice.
  • Kid-Friendly Bowl: Skip the cabbage and add some shredded cheese and sweet corn instead.
  • Meal Prep Magic: Make extra chicken and rice, store in containers, and enjoy all week.

And if you’re meal-prepping, check out the convenience of this chicken and rice in rice cooker method for your next batch.

bbq grilled chicken and rice

FAQs About BBQ Grilled Chicken and Rice

Is eating grilled chicken and rice healthy?

Yes! Grilled chicken is a great source of lean protein, and rice provides energy-rich carbohydrates. When paired with fresh veggies and a moderate amount of sauce, it’s a balanced, satisfying meal.

Do rice and barbecue sauce go together?

Surprisingly, yes! The smoky sweetness of BBQ sauce complements the neutral flavor of rice beautifully, especially when combined with savory grilled meat.

What’s the best BBQ sauce for this recipe?

Use whatever you love! Sweet, smoky, spicy, it all works. I personally love a smoky hickory-style sauce.

Conclusion

There you have it, friend, a simple, satisfying, and crowd-pleasing bbq grilled chicken and rice recipe that’s become a favorite in our Florida home. It’s the kind of meal that’s just as perfect for busy weeknights as it is for relaxed weekends. With smoky chicken, flavorful rice, fresh toppings, and creamy drizzle, this bowl is everything you need.

So go ahead, fire up that grill and get cooking. And if you do try this recipe, I’d love to hear how it went. What did you add? What did your family think? Drop a comment, or better yet, send a pic, I’m always excited to see how my recipes come to life in your kitchen.

Until next time, happy grilling and happy eating!

bbq grilled chicken and rice

BBQ Grilled Chicken and Rice

Smoky grilled chicken, fluffy rice, tangy pickles, and fresh toppings make this BBQ grilled chicken and rice a satisfying weeknight dinner or backyard favorite.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 bowls
Calories 520 kcal

Equipment

  • Grill
  • Medium Pot
  • Tongs
  • Cutting Board
  • Knife

Ingredients
  

  • 5–6 chicken thighs excess fat trimmed
  • 1/2 cup BBQ sauce your favorite
  • 1 cup basmati or jasmine rice
  • 2 cups chicken stock
  • 1–2 cups shredded purple cabbage
  • 1 lime
  • 1/2 cup chopped cilantro
  • coarse salt to taste
  • hamburger pickles for topping
  • ranch dressing to drizzle
  • extra BBQ sauce to drizzle

Instructions
 

  • Trim excess fat and pat chicken thighs dry. Season lightly with coarse salt and coat with half of the BBQ sauce. Let sit while prepping rice.
  • Rinse 1 cup of rice until the water runs clear. Add to a pot with 2 cups of chicken stock. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then rest off heat for 5 minutes.
  • Preheat grill to medium-high. Grill chicken 6–7 minutes per side, brushing with more BBQ sauce until charred and cooked through.
  • While chicken grills, shred the cabbage, chop cilantro, and prepare pickles and lime.
  • Fluff rice and divide into bowls. Slice or chop grilled chicken and layer on top. Add cabbage, cilantro, pickles, and drizzle with ranch and extra BBQ sauce. Finish with a squeeze of lime.

Notes

Customize with corn, red onion, avocado, or hot sauce. For a lighter version, swap ranch with Greek yogurt or use cauliflower rice.
Keyword BBQ, Chicken and Rice, Family Dinner, grilled chicken

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