Grilled Barbecue Chicken Thighs with Southwest Style Rice

Ingredients

Barbecue Chicken

• 4 bone-in, skin-on chicken thighs

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp chili powder

• 1/2 tsp mustard powder

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 4 tbsp barbecue sauce

Southwest Style Rice

• 1 tbsp avocado oil

• 1 red bell pepper, diced

• 1 small onion, diced

• 1 jalapeno, finely diced

• 2 cloves garlic, minced

• 1 1/2 cup white rice, rinsed well

• 2 1/2 cups chicken broth

• juice of 1 lime

• 1/4 cup barbecue sauce

• 1/2 tsp chili powder

• 1/4 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp mustard powder

• 1/4 tsp sea salt

• 1 can black beans, drained and rinsed

Instructions

1. Turn your grill on to medium heat. Place your cast iron pan on the grill with the lid closed to preheat. Non-grill cooking instructions can be found below the nutrition information.

2. Once hot, add the avocado oil to the pan followed by the bell pepper and onion. Saute for 2-3 minutes, until the veggies begin to soften. Then add the jalapeno and garlic to the pan, sauteing for an additional minute.

3. Add the rice to the veggies and saute for 1-2 minutes, until the rice begins to turn clear. Pour in the chicken broth, lime juice, barbecue sauce, and seasonings. Bring to a simmer. Turn the two burners below the cast iron pan to low heat. Close the grill lid and simmer for 15 minutes. Check periodically to make sure the rice isn’t cooking too quickly, the liquid should only be completely absorbed after 15 minutes. Add 1/4 cup of broth or water at a time if the rice mixture seems dry. After the 15 minutes, cover with a lid and remove from the heat. Allow to rest, untouched, for 10 minutes.

4. While the rice is cooking, rub the seasonings all over your chicken thighs, making sure to get under the skin. Place chicken thighs, skin side down, on the grill opposite of the rice. Close the lid and grill for 5 minutes, until grill ines have formed. Flip and cook another 5 minutes.

5. Brush the chicken thighs with the barbecue sauce and close the lid, cooking for 2-4 minutes, until the sauce is caramelized and an instant read thermometer reads 165º. Allow the chicken to rest, tented with parchment paper, for 5-10 minutes before serving.

6. Stir the black beans into the rice and serve with the chicken thighs.

Servings: 4 Time: 30 minutes Calories: 560 Protein: 40 Carbs: 56 Fat: 15

ALTERNATE COOKING METHOD: follow the same steps using a grill pan or cast-iron for the chicken. preheat the oven to 425º and when you have finished searing the chicken thighs, place in the oven for 20-30 minutes, until the chicken has reached and internal temperature of 165º. Brush the chicken with the barbecue sauce in the last 10 minutes of cooking. Rice can be made following the exact same steps on the stove.

MEAL PREP NOTE: Chicken thighs and rice will stay fresh in the fridge for 4-5 days. The chicken thighs and rice can be frozen for 3 months. Rice may become mushy after reheating from frozen, for best results, freeze the chicken thighs ahead of time and make the rice fresh.