Regular Bbq Chicken Plate Recipe
540 - 1190 Cal 2 scoops rice + 1 scoop macaroni salad** + 1 entrée
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Ingredients
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Rice
Macaroni Salad
BBQ Chicken Entrée
To Plate / Garnish
Method
Rice
Rinse & Cook
Rinse 1 cup long-grain white rice under cold water until water runs clear to remove excess starch.
Combine rinsed rice, 2 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes.
Fluff rice with a fork and keep covered until plating (this yields approximately two scoops of cooked rice).
Macaroni Salad
Cook Pasta
Bring a medium pot of salted water to a boil. Add 1 cup elbow macaroni and cook according to package instructions until al dente (usually 7–9 minutes). Drain and rinse under cold water to stop cooking and cool the pasta.
Make Dressing & Combine
In a bowl, whisk together 4 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Fold cooled macaroni into the dressing. Add 2 tablespoons diced celery, 1 tablespoon diced red onion, and 1 tablespoon diced carrot if using. Mix gently to combine.
Taste and adjust seasoning. Chill at least 30 minutes for best flavor (this yields roughly one scoop of macaroni salad).
BBQ Chicken Entrée
Prep Chicken
Pat 1 lb boneless skinless chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
Sear
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken thighs and sear 3–4 minutes per side until golden brown (they do not need to be fully cooked through at this point).
Finish with BBQ
Reduce heat to medium-low. Brush each side of the seared chicken with the BBQ sauce (reserve a few tablespoons for serving). Sprinkle 1 teaspoon brown sugar over the sauced chicken if you want a sweeter glaze. Cover the skillet and cook 6–8 minutes more, flipping once, until the internal temperature reaches 165°F (74°C). If cooking thicker pieces or using a grill, adjust time accordingly.
Remove chicken to a cutting board and let rest 5 minutes. Slice or leave whole depending on serving preference.
To Plate / Garnish
On a serving plate, place two scoops of hot cooked rice (approximately 1 1/2 to 2 cups cooked rice total) to one side.
Add one scoop of chilled macaroni salad (about 3/4 cup) beside the rice.
Place the BBQ chicken (one full portion from the recipe above) next to the rice and macaroni salad. Spoon any reserved BBQ sauce over the chicken and sprinkle with chopped fresh parsley.