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A close-up of a white bowl filled with BBQ Chicken and Rice, featuring glazed chicken pieces mixed with seasoned rice and green onions.

BBQ Chicken and Rice

This recipe adapts the flavors of summer cookouts into an easy gluten-free meal. It combines seasoned chicken with savory fried rice coated in BBQ sauce. This dish connects to family memories and is simple to prepare for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the BBQ Chicken Seasoning
  • 1 pound Boneless Skinless Chicken Breast, diced
  • 1 Tablespoon Dark Brown Sugar (12g)
  • 1 Tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
For the Fried Rice
  • 3 Tablespoons Olive Oil, divided (48g total)
  • 2 cups Cooked Rice, ideally chilled overnight
  • 2 large Eggs
  • 2 Tablespoons Japanese BBQ Sauce (38g)

Equipment

  • Large skillet

Method
 

  1. Mix the BBQ seasoning ingredients together and toss with the diced chicken breast. Let the chicken rest at room temperature with the seasoning for 10 to 20 minutes before cooking.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in an even layer. Cook for 60 to 90 seconds, allowing the chicken to brown, before flipping and cooking an additional 2 to 3 minutes until the chicken is fully cooked. Transfer the cooked chicken to a plate and set it aside.
  3. Add the remaining 2 tablespoons of olive oil to the skillet and carefully add the cooked rice.
  4. Create a well in the center of the rice and add the eggs. Scramble the eggs in the center of the pan before breaking them apart and mixing them into the rice.
  5. Add the BBQ sauce and stir everything together. Cook for an additional 30 to 60 seconds until the sauce begins to caramelize on the bottom of the pan.
  6. Turn off the heat and add the chicken back to the pan. Toss everything together and serve immediately.

Notes

I used Bachan's Japanese barbecue sauce. You can mix any BBQ sauce with a little soy sauce, toasted sesame oil, and a splash of mirin as an alternative.

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