One Pan Japanese BBQ Chicken And Rice
This Japanese BBQ Chicken and Rice is a cozy, all-in-one baked dinner made with juicy chicken thighs that are coated in a sweet and savory Japanese BBQ glaze, then baked over fluffy jasmine rice that soaks up every bit of sauce, broth, and seasoning as it cooks.
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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 9x13 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.
Servings: 6
Calories: 560kcal