One Pan Japanese BBQ Chicken And Rice
This Japanese BBQ Chicken and Rice is a one-pan baked dinner recipe made with juicy chicken thighs, jasmine rice, and a sweet and savory Japanese BBQ glaze. It’s the kind of easy dinner that tastes like you spent hours in the kitchen (but you can just prepare it in just 5 minutes).
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I love to make it on busy weeknights, and it’s also perfect for cozy family dinners and lazy Sundays. It pairs really well with a light cucumber salad or a simple miso soup on the side.
How to Make One Pan Japanese BBQ Chicken And Rice
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
2. In a medium bowl, mix chicken broth, 1/2 cup Japanese BBQ sauce, soy sauce, sesame oil, rice wine vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp red pepper flakes, and 1 tsp pepper until well combined.
2. Pour the mixture into the baking dish.
3. Add rice, white parts of green onion, and carrots, then stir gently so everything is coated.
4. Season the chicken thighs with the remaining spices, place them on top of the rice, and drizzle with the remaining 1/2 cup BBQ sauce.
5. Cover tightly with foil and bake for 55 minutes.
6. Remove foil and broil for about 5 minutes until the chicken is caramelized and glossy. Top with green onions and serve warm.
Serve & Enjoy!
Important Recipe Notes
- If you want fluffier rice with less stickiness, quickly rinse the jasmine rice before adding it to the baking dish. It helps keep the texture light while still soaking up all the sauce.
- Don’t skip covering with foil: The foil traps steam, which is what fully cooks the rice and keeps the chicken juicy. If you bake it uncovered, the rice may dry out before it’s done.
- Check your rice brand: Different jasmine rice brands may absorb liquid a little differently. If your rice looks undercooked after baking, just add a splash of warm broth, cover again, and bake for another 5–10 minutes.
- Make sure the chicken thighs sit slightly on top of the rice, not buried too deep. This helps them caramelize nicely during the broil step.
- Broil carefully: The broiling step gives that sticky, glossy finish, but it can burn fast because of the sugar in the BBQ sauce. Stay close and watch it the whole time (about 3–5 minutes is enough).
- Give it about 5–10 minutes after baking. This helps the rice finish setting and makes scooping much easier.
- If cooking for kids, reduce or skip the red pepper flakes. If you like it spicy, feel free to add a little extra drizzle on top before serving.
One Pan Japanese BBQ Chicken And Rice
Ingredients
- 1 1/2 cup chicken broth
- 1 cup Japanese BBQ sauce divided
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- 2 tsp garlic powder divided
- 2 tsp onion powder divided
- 2 tsp red pepper flakes divided
- 2 tsp pepper divided
- 1 cup white rice
- 1/4 cup white ends of green onion chopped (save green tops for garnish)
- 1 cup shredded carrots
- 6 boneless skinless chicken thighs
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a medium bowl, mix chicken broth, 1/2 cup Japanese BBQ sauce, soy sauce, sesame oil, rice wine vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp red pepper flakes, and 1 tsp pepper until well combined.
- Pour the mixture into the baking dish. Add rice, white parts of green onion, and carrots, then stir gently so everything is coated.
- Season the chicken thighs with the remaining spices, place them on top of the rice, and drizzle with the remaining 1/2 cup BBQ sauce.
- Cover tightly with foil and bake for 55 minutes.
- Remove foil and broil for about 5 minutes until the chicken is caramelized and glossy. Top with green onions and serve warm.
Check Out More Chicken Recipe Ideas!
Bang Bang Chicken and Rice Bowl
Hawaiian Chicken and Rice Bowl
