BBQ Chicken Thighs with Rice Salad

BBQ Chicken Thighs with Rice Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 31, 2017.
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Encourage little foodies into trying new foods by giving it a go yourself first and showing them it isn’t so scary afterall!

Ingredients

Rice Salad

  • 1 cup jasmine rice
  • 1½ cups water
  • 1 carrot
  • 1 courgette
  • 1 capsicum
  • 1 tomato

Rice Dressing

  • 3 tablespoons mayonnaise
  • 2 tablespoons mild sweet chilli sauce
  • Zest and juice of ½ lemon
  • 1 teaspoon vinegar (e.g. white wine, red wine)
  • 2 teaspoons mustard (e.g. wholegrain, Dijon)
  • ½ teaspoon salt

BBQ Chicken Thighs

  • 550g chicken thighs
  • 1 tablespoon olive oil
  • 1½ teaspoons BBQ chicken spice mix
  • ½ teaspoon salt

To Serve

  • ½ lemon, cut into wedges (optional adults)

Steps

  1. Preheat BBQ hot plate or grill to high (if using). Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Combine all BBQ chicken thigh ingredients in a medium bowl, toss to coat and set aside to marinate for 5-10 minutes.
  3. While rice is cooking, in a large bowl mix all dressing ingredients together. Grate carrot and courgette. Dice capsicum and tomato 1cm and add all to bowl with dressing. Set aside.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 3-4 minutes each side (depending on thickness), until golden and cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thickly.
  5. Add cooked rice to bowl with chopped vegetables and dressing and toss to combine.
  6. To serve, divide BBQ chicken thighs and rice salad between plates. Squeeze over lemon juice (if using) just before serving.

Nutritional Information

Energy 1968 kj
470 kcal
Protein 24.3g
Carbohydrate 23.2g
Fat 31.0g