Bbq Chicken Rice Recipe

Prep and marinate

Trim excess fat from the chicken thighs and pat them dry with paper towels. In a large bowl combine kosher salt, black pepper, smoked paprika, garlic powder and olive oil. Toss chicken in the mixture to coat. Let rest 20 minutes at room temperature or refrigerate up to 2 hours covered.

Make bbq glaze

In a medium saucepan, combine BBQ sauce, apple cider vinegar, brown sugar, yellow mustard and honey. Warm over medium heat, stirring until sugar dissolves and sauce is slightly reduced, about 6–8 minutes. Remove from heat and reserve 1 cup of glaze for serving.

Cook chicken

Preheat oven to 400°F (200°C) or preheat a large grill to medium-high. Arrange chicken in a single layer on sheet pans lined with foil or directly on the grill. Brush each piece with the warm BBQ glaze. Roast in the oven 20–25 minutes until internal temperature reaches 165°F (74°C), or grill 6–8 minutes per side, basting with additional glaze and ensuring an internal temp of 165°F. For a slightly caramelized finish, broil 2–3 minutes at the end (watch carefully) or move to direct heat on grill briefly.

Shred or chop

Let cooked chicken rest 8–10 minutes, then either coarsely shred with two forks or chop into bite-sized pieces. Toss shredded/chopped chicken with remaining warm glaze so meat is well coated. Keep warm until ready to assemble over rice.

Sauté aromatics

In a very large heavy-bottom pot or two large stockpots, melt unsalted butter over medium heat. Add diced onions and red bell peppers and sauté 6–8 minutes until softened and translucent. Add minced garlic and sauté 1 minute until fragrant.

Cook rice

Add uncooked rice to the pot(s) and stir to coat grains with butter and aromatics for 1–2 minutes. Pour in chicken broth and water, bring to a gentle boil, then reduce to a low simmer. Cover tightly and cook until rice is tender and liquid is absorbed, about 18–20 minutes for long-grain white rice. If using multiple pots, divide rice and liquid evenly to maintain ratios.

Finish rice with vegetables

Once rice is cooked, remove from heat and fluff with a fork. Stir in thawed corn and peas, salt and black pepper. Taste and adjust seasoning. Cover and let sit 3–5 minutes to heat the vegetables through. If rice seems dry, add up to 1/2 cup additional warm broth.

Spread the cooked rice in one or more large serving pans or steam table pans. Distribute the shredded or chopped BBQ chicken evenly over the rice. Sprinkle chopped parsley and sliced green onions across the top. Serve with lemon wedges and extra BBQ sauce on the side. For buffet service, keep pans covered and hold in a warm oven (about 200°F/95°C) or steam table.

Portioning: This recipe yields approximately 20 hearty servings (about 1 cup rice + 4–5 oz chicken per person). Adjust serving size based on appetite and sides.