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–+ servings
Seasoned chicken on spiced rice, garnished with chopped green onions on a plate.
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Japanese BBQ Chicken and Rice

Chicken thighs bake on top of rice in this one pan Japanese BBQ chicken and rice dinner. The sauce is sweet-savory, the prep is short and the broiler browns the BBQ glaze to caramelized deliciousness.
Prep Time5 minutes
Cook Time55 minutes
Resting Time5 minutes
Total Time1 hour 5 minutes
Course: Main Dishes
Cuisine: Japanese Inspired
Diet: Low Lactose
Servings: 6 people
Calories: 480kcal
Author: Kim Schob

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

Serving: 1serving | Calories: 480kcal | Carbohydrates: 49g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1160mg | Potassium: 521mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4003IU | Vitamin C: 3mg | Vitamin D: 0.1µg | Calcium: 56mg | Iron: 2mg