Description
A delightful combination of marinated BBQ chicken, fluffy rice, and fresh slaw, perfect for any gathering.
Ingredients
Scale
- 5–6 chicken thighs (excess fat trimmed)
- 1/2 cup BBQ sauce (your fave!)
- 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
- Hamburger pickles
- Ranch dressing to drizzle
- Extra BBQ sauce to drizzle
Instructions
- Combine the chicken and BBQ sauce in a bowl, along with a pinch of salt. Toss to coat and let it sit as long as you want—anywhere from one hour up to overnight for maximum flavor.
- Cook the rice in a rice cooker or on the stovetop with the chicken stock and a pinch of salt until done. Fluff with a fork for a light texture.
- In a medium bowl, combine the shredded cabbage with the chopped cilantro and juice from the lime. Start with half a lime and see where that gets you. Add a pinch of salt and toss to incorporate thoroughly.
- Sear the chicken thighs in a skillet over medium heat for six minutes per side, until nice and charred. Add a splash or two of water to ensure the sauce doesn’t burn in the pan.
- Let the chicken rest for a few minutes, then give it a rough chop before serving.
- In bowls, pile on the rice, chopped chicken, slaw, pickles, and a generous drizzle of ranch and BBQ sauce. Devour!
Notes
Marinate chicken overnight for enhanced flavor. Experiment with different BBQ sauces for personalization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg