Grilled Barbecued Chicken With Spicy Rizo Rice
Elevate your dining experience with our Grilled Barbecued Chicken with Spicy Rizo Rice, a mouthwatering dish that combines smoky, savory, and spicy flavors in every bite. This recipe is perfect for anyone craving a deliciously satisfying meal that packs a punch.
Grilled Barbecued Chicken is the star of this dish. Marinated in a rich blend of barbecue sauce, garlic, and a hint of paprika, the chicken is grilled to perfection, resulting in a crispy exterior with a juicy, tender interior. The grilling process imparts a smoky flavor that complements the tangy sweetness of the barbecue sauce, making every bite an irresistible treat. Whether you’re hosting a summer barbecue or enjoying a casual dinner, this grilled barbecued chicken recipe is sure to impress your guests.
- Serves: 4 People
- Prep Time: 30 Min
- Cooking: 70 Min
- Difficulties: easy
Ingredients
Adjust Servings
For Cooking
- 4 Bone-In, Skinless Chicken Thighs
- 1 Cup Barbecue Sauce (store-bought or homemade)
- 2 Tbsp Olive Oil
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Smoked Paprika
- 1 Tsp Ground Cumin
- Salt and Pepper To Taste
For Dressing
- 1 Cup Rizo Rice (or any short-grain rice)
- 2 Tbsp Olive Oil
- 1 Small Onion, Finely Chopped
- 3 Cloves Garlic, Minced
- 1 Bell Pepper Finely Diced
- 1 Tsp Chili Powder
- 1/2Tsp Cayenne Pepper (adjust to taste)
- 2 Cups Chicken Broth
- 1 Can (14.5 oz) Diced Tomatoes, undrained
- 1/2 Cup Chopped Fresh Cilantro
- Salt To Taste
Nutritional Information
-
Calories
450cal -
Fat
22g -
Protien
27g -
Fiber
4g -
Carbs
40g -
Sugar
8g -
Sodiun
800mg
Procedure
-
45 MinMark As Complete
Preparing the Chicken:
- Marinate the Chicken: In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper. Rub this mixture over the chicken thighs. Let them marinate for at least 30 minutes, or overnight for best results.
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grill the Chicken: Place the marinated chicken thighs on the grill. Cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). During the last few minutes of grilling, brush the chicken with barbecue sauce and cook until the sauce is caramelized and sticky.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes before serving.
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30 MinMark As Complete
Making the Spicy Rizo Rice:
- Cook the Aromatics: Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and diced bell pepper, and cook for an additional 2 minutes.
- Add Spices: Stir in chili powder and cayenne pepper, and cook for another minute to toast the spices.
- Cook the Rice: Add rizo rice to the saucepan and stir to coat with the spice mixture. Pour in chicken broth and diced tomatoes (with their juices). Bring to a boil.
- Simmer: Reduce heat to low, cover, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Finish: Fluff the rice with a fork and stir in the chopped cilantro. Adjust salt to taste.
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1 MinMark As Complete
Tips:
- For an extra kick, add some sliced jalapeños to the rice.
- If you prefer a milder barbecue sauce, use a honey-based sauce or one with a lower spice level.
This grilled barbecued chicken meal is not only bursting with flavor but also offers a well-rounded combination of proteins and carbohydrates, making it a great choice for a hearty, satisfying meal. The Grilled Barbecued Chicken with Spicy Rizo Rice is also easy to prepare, making it ideal for busy weeknights or special occasions alike.
Enjoy this vibrant and savory meal that’s sure to be a hit at your next dinner!
