Baked Bbq Chicken & Rice Plate Recipe

Preheat oven

Preheat the oven to 400°F (205°C). Position a rack in the center of the oven. Line a rimmed baking sheet with foil or parchment for easy cleanup.

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfry or halve horizontally to an even ~1-inch thickness so they cook evenly.

In a small bowl combine 1.5 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Brush each breast lightly with 2 tbs olive oil, then rub the spice mix evenly over both sides of the chicken.

Sear (optional, for color)

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs oil and sear breasts 1–2 minutes per side until golden (they will finish cooking in the oven). If you prefer a no-sear method, skip to next step and place seasoned breasts directly on the baking sheet.

Sauce and bake

Place the chicken on the prepared baking sheet or keep in the ovenproof skillet. Spoon 1 to 1/4 cups Carolina Gold BBQ sauce over each breast to coat generously (reserve ~1/4 cup for serving). If the sauce is very thick, whisk in 1 tbs apple cider vinegar to loosen and brighten. Bake in the preheated 400°F oven for 18–22 minutes, or until internal temperature reaches 165°F (74°C). Baste once halfway through with pan juices and sauce.

Broil for glaze (optional)

If you want a sticky glaze, switch oven to broil on high for 2–3 minutes at the end, watching closely so the sauce caramelizes but doesn’t burn.

Rest

Remove chicken from oven and let rest 5 minutes before slicing or serving. Spoon any resting juices back over the chicken and keep warm.

Rinse rice

Rinse 1.5 cups long-grain white rice under cold water until the rinse runs clear to remove excess starch.

Cook rice

Combine rinsed rice, 2.75 cups water, 1/2 tsp salt, and 1 tbs butter in a medium saucepan. Bring to a boil over medium-high heat uncovered, then reduce heat to low, cover tightly, and simmer 15 minutes. After 15 minutes, remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Preheat and prepare

If not already heated for the chicken, preheat oven to 400°F (205°C). Wash and halve larger fingerlings lengthwise so pieces are uniform in size.

Toss 1 lb fingerling potatoes with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh rosemary (or 1 tsp dried), and 3 crushed garlic cloves in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast

Roast in the 400°F oven for 20–25 minutes, turning once halfway through, until potatoes are golden and tender when pierced with a fork. If roasting simultaneously with chicken, place potatoes on a separate sheet on a lower rack so everything finishes together.

Finish

Remove from oven and let potato fingerlings rest 3–5 minutes. Taste and adjust seasoning if needed.

Prepare asparagus

Trim woody ends from 1 lb asparagus and cut into 2-inch pieces. Pat dry.

Sauté

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add asparagus in a single layer and cook, stirring occasionally, 4–6 minutes until bright green and tender-crisp. Add 1 tsp lemon zest, 1 tsp lemon juice (optional), 1/2 tsp salt and 1/4 tsp black pepper in the last minute of cooking; toss to combine.

Keep warm

Remove from heat and keep covered until plating so asparagus stays warm and vibrant.

Portion: divide the fluffed rice among 4 plates, creating a shallow bed for the chicken.

Place one rested BBQ-coated chicken breast over the rice on each plate. Spoon any reserved BBQ sauce and pan juices over the chicken.

Arrange roasted fingerling potatoes alongside the chicken and rice, and add a generous portion of sautéed asparagus to each plate.

Garnish: sprinkle 2 tbs chopped fresh parsley across the plates and serve extra Carolina Gold BBQ sauce on the side for dipping.