Japanese BBQ Chicken and Rice
This Japanese BBQ Chicken and Rice is a saucy oven dinner with juicy chicken thighs baked over fluffy rice and a tangy Japanese BBQ sauce. The prep takes just 5 minutes, and there’s no stovetop step. Enjoy this sweet and sticky dish with veggies on the side.
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Japanese baked chicken and rice cook in one baking dish, with chicken thighs nestled into the rice. The BBQ chicken gets dark and rich under the broiler, and the rice soaks up all the sauce flavors beautifully.
If you enjoy Asian flavors, you might also like to try Baked Korean BBQ Short Ribs or this quick and easy Air Fryer Teriyaki Chicken Thighs. If you have green onions left over, you could make my Asian Ramen Salad with them.
Why You’ll Love It
- One pan oven meal: The chicken and rice cook together in one baking dish, which streamlines the recipe and cuts down on the washing up afterward.
- Short prep: The sauce is mixed in a bowl, then the rice and chicken go into the baking dish. It took me about five minutes to prepare everything before putting it in the oven.
- A delicious dish: The rice bakes in the cooking liquid to give it lots of flavor, while the chicken thighs come out juicy and tender, with a glossy caramelized topping from the broiler. You can skip the Japanese restaurant when you can make such a tasty Japanese dish in your own kitchen!
- Handy leftovers: The chicken and rice reheat well with a splash of broth or water.
Japanese Chicken and Rice Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Chicken broth: Part of the cooking liquid for the rice. I used low-sodium broth as my BBQ sauce was salty enough, so I recommend you check yours first and adjust if needed.
- Japanese BBQ sauce: I used Bachan’s Original, which is a really good pick if you don’t mind something that’s quite high in sodium. You could also use another Japanese-style BBQ sauce with a soy-based, sweet-savory flavor. Kikkoman Teriyaki BBQ & Glaze can work if that’s what your store carries.
- Soy sauce: Part of the cooking liquid.
- Sesame oil: I prefer toasted sesame oil for its rich flavor, but you can use regular sesame oil.
- Rice wine vinegar: This goes into the cooking liquid with the BBQ sauce.
- Garlic powder and onion powder: To season the liquid and the chicken.
- Red pepper flakes: Adds some spice.
- Black pepper: Used in the liquid and on the chicken.
- White rice: I used uncooked white rice.
- Green onions: The white part goes into the rice and the green tops are used as a garnish.
- Shredded carrots: These go into the rice layer to add flavor and color.
- Boneless skinless chicken thighs: Thighs have more flavor than chicken breasts and won’t dry out like breasts can.
Substitutions and Variations
- Make it milder: Use less red pepper flakes or leave them out.
- Use chicken breasts: Check them earlier with a thermometer because breasts cook differently from thighs.
- Use extra sauce: Spoon more Japanese BBQ sauce over each serving.
- Swap for teriyaki sauce: My Homemade Teriyaki Sauce would be tasty in this recipe.
- Try jasmine rice: A lighter, fragrant option. I haven’t tried the recipe using brown rice but, as that takes longer to cook than white rice, you’d need to add the chicken a little later.
How to Make Japanese Baked Chicken and Rice
STEP 1. Preheat the oven. Mix the broth with some of the Japanese BBQ sauce, soy sauce, sesame oil, rice vinegar, and some of the dry seasonings.
STEP 2. Add the sauce mixture, rice, green onion whites, and carrots to a baking dish.
STEP 3. Season the chicken with the remaining dry seasonings.
STEP 4. Place the chicken on top of the rice and add the remaining Japanese BBQ sauce.
STEP 5. Cover with foil and bake, then broil the sauced chicken.
STEP 6: Garnish with the green onion tops and serve.
Recipe Tips
- Seal the foil tightly: Rice needs steam to cook through in the baking dish.
- Level the rice: A flat layer helps the rice cook evenly.
- Check the chicken: Use an instant-read thermometer and check for 165°F in the thickest thigh, so you know it’s cooked safely.
- Watch the broil closely: BBQ sauce can darken fast because it contains sugar, so keep your eyes on it while it’s broiling.
- Drain rinsed rice well: Extra water can change the liquid level in the dish.
How to Store
- Storage: Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Refrigerator: Cool the chicken and rice, then refrigerate in a sealed container.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months.
- Reheating: Reheat in the microwave with a splash of broth or water until hot throughout.
Serving Suggestions
Enjoy this Japanese chicken one pot dish with Asian Ramen Salad (just omit the chicken) for a chilled cabbage noodle salad, Sheet Pan Vegetables or Easy Roasted Vegetables for a simple roasted veggie side. If you’re feeding a crowd and want a second main course option, Kung Pao Beef would offer a nice contrast. And you can offer our Tropical Fruit Salad on the side too, or save it for dessert.
Japanese BBQ Chicken Recipe FAQs
Yes, you do. The rice needs steam inside the dish to cook properly. A tight foil cover helps it cook through.
If this happens, the foil may have been loose, or the rice may have been piled unevenly. Cover the dish again and bake a bit longer.
Yes. As long as the chicken has reached 165°F in the thickest part, it’s done. The broiler only browns the sauce, so you can omit that step if preferred.
Japanese BBQ Chicken and Rice
Equipment
Ingredients
- 6 chicken thighs boneless and skinless
- 1 ½ cups chicken broth
- 1 cup white rice uncooked
- 1 cup carrots shredded
- 2 teaspoons sesame oil
- 1 cup Japanese BBQ sauce
- 2 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- ¼ cup white parts of green onions chopped, save the green part for topping
Instructions
- Preheat the oven to 375°F.
Prepare the Rice Layer
- In a medium size bowl add the broth and half of each of these: the Japanese BBQ sauce, soy sauce, sesame oil, rice wine vinegar, garlic powder, onion powder, red pepper flakes and black pepper.
- Stir until combined and pour into a 9 x 13-inch baking dish.
- Add the rice, white parts of the green onion and carrots, stirring well to coat everything.
Add the Chicken Layer
- Put the chicken thighs in a bowl and toss with the remaining seasonings.
- Nestle the seasoned chicken thighs into the rice.
- Drizzle over the remaining BBQ sauce and baste the chicken thighs with it.
Bake the BBQ Chicken and Rice
- Wrap the baking dish in aluminum foil and bake for 55 minutes or until the chicken thighs are 165°F in the thickest part and the rice is tender.
- Discard the foil and broil for a few minutes if liked.
- Let the dish rest for 5 minutes.
Garnish and Serve
- Top with sliced green onions, serve and enjoy.
Notes
- Rest before scooping: Don’t forget to let the dish stand briefly so the rice can absorb loose liquid.
- Break up carrot clumps: Separate the shredded carrots as you stir them into the rice.
- Use a deep spoon: Scoop from the bottom so each serving has a good mix of rice, carrots and chicken.
Nutrition Information
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