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.
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.
