BBQ Chicken and Rice Bowls

So insanely easy you will NOT believe.

This is always my goal for you. For us. For me. For the world.

Simple, but with a punch. I do appreciate a good meditative project recipe from time to time. But it’s a Tuesday night, bro. I need this ish to come together pronto.

Let us peepeth.

The bbq sauce – use what you love. Something acidic, something sweet, something with a kick. Whatever gives you giddy pants.

The rice – I used basmati this time, but jasmine is great.

Green cabbage is fine here. Honestly, a bag of shredded cabbage is totally a jam if you’re in a pinch. Add lime juice and chopped cilantro and salt and you’re good.

Hamburger pickles make the world go ’round.

We’ll get the chicken marinated for a bit, then seared. Easy as that. Six minutes per side and away we go.

Let it rest a few, then chawp chawp.

It’s a classic pile-on situation. The cooked fluffy rice (cook it in chicken stock to make your life so good), the chopped chicken (thighs forever), the crunchy slaw, the briny pickles, and a good drizzle of your favorite ranch along with a bit more bbq sauce.

Heaven. Absolute heaven. And we barely did a thing.

It’s just an easy way to get a flavor punch with a hit of comfort. Bbq is always a family-friendly choice. And the shortcuts make it attainable any ol’ time.

You dig?

I knew we understood each other.

BBQ Chicken and Rice Bowls
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  • 5-6 chicken thighs (excess fat trimmed)
  • 1/2 cup bbq sauce (your fave!)
  • 1 cup basmati or jasmine rice
  • 2 cups chicken stock
  • 1-2 cups shredded purple cabbage
  • 1 lime
  • 1/2 cup chopped cilantro
  • Coarse salt
  • Hamburger pickles
  • Ranch dressing to drizzle
  • Extra bbq sauce to drizzle


  1. Combine the chicken and bbq sauce in a bowl, along with a pinch of salt. Toss to coat and let it sit as long as you want. An hour up to overnight.
  2. Cook the rice in a rice cooker or stove top with the chicken stock and a pinch of salt until done. Fluff with a fork.
  3. In a medium bowl, combine the shredded cabbage with the chopped cilantro and juice from the lime. (Start with half a lime and see where that gets you.) Add a pinch of salt and toss to incorporate.
  4. Sear the chicken thighs in a skillet on a medium heat for six minutes per side, until nice and charred. Add a splash or two of water to insure the sauce doesn't burn in the pan. Let the chicken rest a few minutes, then give a rough chop.
  5. In bowls, pile on the rice, chopped chicken, slaw, pickles, and a good drizzle of ranch and bbq sauce. Devour.
  6. Serves four.

Please tell me if you make this! Dying to know how fast it lands in heavy rotation. Because it will.

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5 Responses to BBQ Chicken and Rice Bowls

  1. Sabrina April 11, 2024 at 9:26 pm #
    works for me, thank you, even though I usually avoid rice, the bbq chicken paring is calling out so I have to make an exception!
  2. Emily April 13, 2024 at 1:43 pm #
    This recipe was a huge hit! We love doing bowls for our big family, because everyone can find something they want to put into their own bowls. This was so easy to make, and we loved the combo of ingredients. This will for sure be a weekly staple in our house. My only question is, how do you, clean that pan out after you sear the chicken that has barbecue sauce on it? I used two different pans, because I made two batches of the chicken. I oiled one better than the other, and I still can’t get all of the burned sauce off. Any suggestions?


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