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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Bbq Chicken (mini) Recipe

Bbq Chicken (mini) Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs BBQ Chicken (Mini) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.5 lb boneless skinless chicken thighs; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbs olive oil; 3 tbs store-bought BBQ sauce; 1 tsp apple cider vinegar (optional, for glaze); 0.25 cup long grain white rice (uncooked); 0.375 cup water; 0.0625 tsp salt; 0.25 tsp butter or oil (optional); 0.25 cup elbow macaroni (uncooked); 1.5 tbs mayonnaise; 0.5 tsp white vinegar; 0.25 tsp granulated sugar; 1 tbs celery, finely diced; 1 tsp red onion, finely diced; 0.125 tsp salt; 0.0625 tsp black pepper; 0.125 tsp paprika (optional, for garnish); 0.5 tsp chopped fresh parsley (optional); 1 piece lemon wedge (optional)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time35m

Serves1

Comes with one scoop of rice and one scoop of macaroni salad.

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Ingredients

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BBQ Chicken (Mini)

1/2 lb boneless skinless chicken thighs

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp Watkins garlic powder

1 tbs olive oil

3 tbs store-bought BBQ sauce

1 tsp apple cider vinegar (optional, for glaze)

Steamed White Rice (one scoop)

1/4 cup long grain white rice (uncooked)

3/8 cup water

0.063 tsp Celtic sea salt

1/4 tsp butter or oil (optional)

Macaroni Salad (one scoop)

1/4 cup elbow macaroni (uncooked)

1 1/2 tbs Mayonnaise

1/2 tsp white vinegar

1/4 tsp granulated sugar

1 tbs celery, finely diced

1 tsp red onion, finely diced

1/8 tsp Celtic sea salt

0.063 tsp black pepper

1/8 tsp paprika (optional, for garnish)

Garnish / Serving

1/2 tsp chopped fresh parsley (optional)

1 piece lemon wedge (optional)

Method

BBQ Chicken (Mini)

Prep the chicken

Pat chicken thighs dry with paper towel. Trim any excess fat and, if pieces are large, halve them so each piece is roughly bite-sized (mini portion).

Season

In a small bowl, combine kosher salt, black pepper and garlic powder. Rub the olive oil over the chicken pieces, then sprinkle the seasoning mix evenly over both sides.

Cook

Heat a nonstick skillet or grill pan over medium-high heat. When hot, add the chicken pieces (no crowding). Cook 3-4 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Reduce heat slightly if the exterior browns too quickly before the inside cooks through.

Glaze with BBQ sauce

Lower heat to medium. Mix the BBQ sauce with the apple cider vinegar (if using) and brush about 2 tablespoons of sauce over the chicken. Cook 30-60 seconds per side, turning and brushing once more, until sauce is warmed and tacky. Remove from pan and let rest 2 minutes.

Steamed White Rice (one scoop)

Rinse the rice briefly in a fine mesh sieve under cold water until water runs mostly clear to remove surface starch. Combine rice, water, salt and butter or oil in a small saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer 12 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with fork and portion approximately one scoop (about 1/2 cup cooked) onto plate.

Macaroni Salad (one scoop)

Bring a small pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente (usually 7-8 minutes). Drain and rinse under cold water to stop cooking and cool quickly; shake off excess water.

In a small bowl, combine mayonnaise, white vinegar, sugar, diced celery and red onion. Stir until smooth. Season with the salt and black pepper.

Add cooled macaroni to the dressing and toss until evenly coated. Taste and adjust seasoning. Chill briefly if time allows. Portion approximately one scoop (about 1/2 cup) onto plate and sprinkle a pinch of paprika on top if desired.

Assembly & Garnish

Arrange the glazed BBQ chicken on the plate with one scoop of steamed rice and one scoop of macaroni salad. Sprinkle chopped parsley over the chicken and add a lemon wedge on the side if desired.