Blackened Chicken Thigh - Half Pan Recipe
Serves up to 10. Antibiotic-free blackened chicken thigh, hand sliced and served on a bed of our rice + quinoa blend, with our smoky BBQ sauce on the side.
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Ingredients
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Chicken
Rice & Quinoa Blend
Smoky BBQ Sauce
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs with olive oil and Cajun seasoning. Ensure each thigh is evenly coated.
- 2
- 3
Slice the Chicken
Remove the chicken from the heat, let it rest for 5 minutes, and then slice into strips for serving.
Cooking the Rice and Quinoa Blend
- 4
Rinse and Combine
Rinse the brown rice and quinoa under cold water. In a large pot, combine the rinsed rice, quinoa, salt, and water.
- 5
Cook the Blend
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice and quinoa are cooked and the water is absorbed.
Making the Smoky BBQ Sauce
- 6
Combine Ingredients
In a small saucepan, combine ketchup, smoked paprika, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and salt.
- 7
Simmer the Sauce
Heat the saucepan over medium heat, stirring occasionally, until the sauce begins to simmer. Let it cook for about 10 minutes, or until slightly thickened.
Serving
- 8
Plate the Dish
On a large platter or serving dish, create a bed of the rice and quinoa blend. Arrange the sliced blackened chicken thighs on top and serve with the smoky BBQ sauce on the side.
