Best Bbq Chicken And Rice Recipes

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BBQ CHICKEN, VEGGIES AND RICE SKILLET



BBQ Chicken, Veggies and Rice Skillet image

Get the flavors of your backyard BBQ without having to step outside!

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, chopped
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Salt to taste
Ground black pepper to taste
¼ cup barbeque sauce
1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf
2 cups water
1 tablespoon buttery spread
1 cup frozen corn kernels, thawed, or fresh corn kernels
1 green onion (green tops only), sliced

Steps:

  • Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
  • Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
  • Serve topped with chopped green onions.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 47.6 g, Cholesterol 69.2 mg, Fat 10.3 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 2.1 g, Sodium 699.5 mg, Sugar 7.3 g

BBQ CHICKEN AND RICE



BBQ Chicken and Rice image

Make and share this BBQ Chicken and Rice recipe from Food.com.

Provided by CrapScreamer

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (12 ounce) jar barbecue sauce ("KC Masterpiece Hickory" is great, so is "Famous Dave's")
4 chicken breasts
2 cups rice
4 cups water

Steps:

  • Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way") and pour about half of it into the pan as well.
  • Stir until blended over low-medium heat.
  • Add thawed chicken.
  • Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low.
  • Keep an eye on it and add more water from the bottle if needed.
  • For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED.
  • when everything's done, pile it on a plate and eat it up.
  • Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.

BBQ CHICKEN AND RICE SKILLET



BBQ Chicken and Rice Skillet image

Tender, juicy and, some would say, more flavorful than breasts, chicken thighs make this BBQ Chicken & Rice Skillet one of our best-rated chicken recipes.

Provided by My Food and Family

Categories     Rice

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

1 tsp. oil
8 boneless skinless chicken thighs (1 lb.), cut into bite-size pieces
1-1/4 cups water
1/2 cup KRAFT Original Barbecue Sauce
1-1/2 cups instant white rice, uncooked
1 large red pepper, chopped
1 zucchini, chopped

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally.
  • Add water, barbecue sauce and rice. Bring to boil.
  • Reduce heat to medium-low; sprinkle with pepper and zucchini. Cover. Simmer 10 min.

Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

BBQ CHICKEN AND GRITS (OR RICE) CASSEROLE



BBQ Chicken and Grits (or Rice) Casserole image

Number Of Ingredients 8

1 cup Grits, quick cooking, uncooked (or Minute Rice)
3 ounces cream cheese
2 1/2 cups cheddar, shredded, divided
2 tablespoon butter
1/2 chicken, rotisserie, chopped (or 2 chicken breasts)
1 cup BBQ sauce
3 ounces Bacon pieces, cooked and chopped
1/2 cup green onions, chopped

Steps:

  • Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
  • In large saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat
  • In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits.
  • Top with bacon pieces and 1 cup cheddar cheese
  • Bake for 20 - 25 minutes or until bubbly. Sprinkle with chopped green onions. Let stand 5 minutes before serving.

15 MINUTE BBQ CHICKEN AND RICE DINNER



15 minute bbq chicken and rice dinner image

This is a yummy and easy recipe.

Provided by Beth Ellefson

Categories     Chicken

Time 5m

Number Of Ingredients 6

1 Tbsp oil
4 chicken breast halves, skinless and boneless
2 c water
3/4 c kraft original bbq sauce
1 c frozen or canned corn
2 c minute rice, uncooked

Steps:

  • 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; and cover. Cook 4 minutes on each side or until cooked through. Remove from skillet. Add water, barbecue sauce and corn to skillet. Bring to boil. Stir in rice. Top with chicken; cover. Cook on low heat 5 minutes.

ELLIOTT SADLER'S BBQ CHICKEN AND BROWN RICE



Elliott Sadler's BBQ Chicken and Brown Rice image

Make and share this Elliott Sadler's BBQ Chicken and Brown Rice recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 (18 ounce) bottles barbecue sauce (your favorite)
3 tablespoons sugar
3 tablespoons black pepper
3 tablespoons seasoning salt
1/2 cup vinegar
6 bone-in chicken breast halves
1 (10 1/2 ounce) can beef broth
1 (10 1/2 ounce) can beef consomme
1 cup white converted long grain rice
1 medium onion, sliced
1/2 cup butter, cut up

Steps:

  • Chicken: In a medium size bowl, combine the BBQ sauce, sugar, pepper, seasoned salt and vinegar. Whisk until combined. Place chicken in a resealable plastic bag and add sauce. Seal bag and refrigerate overnight.
  • When ready to cook; Heat charcoal or gas grill to medium-low heat. Heat oven to 375°. Grill chicken over medium-low heat for 45 minutes, or until meat registers 170°.
  • Brown Rice: In a medium size baking dish, combine beef broth, consomme, rice, onion and butter. Bake at 375° for 45 minutes. Allow chicken and rice to rest 5 minutes before serving.

Nutrition Facts : Calories 578.2, Fat 26.2, SaturatedFat 12.2, Cholesterol 87.6, Sodium 2329.2, Carbohydrate 59.6, Fiber 3.8, Sugar 14.6, Protein 24.8

BBQ CHICKEN AND GRILLED CORN RICE BOWLS



BBQ Chicken and Grilled Corn Rice Bowls image

BBQ Chicken and Grilled Corn Rice Bowls with Berry Smashed Avocado, delicious, classic summer food in a bowl, from halfbakedharvest.com

Provided by @MakeItYours

Number Of Ingredients 24

1 1/2 cups jasmine or basmati rice
3 cups water
2 tablespoons fresh cilantro + basil (chopped)
1 pound boneless skinless chicken breast or tenders (cubed (or leave whole))
1 cup of your favorite [BBQ Sauce | https://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/]
2 tablespoons apricot preserves
2 tablespoons olive oil
2 peaches (halved + pits removed)
4 ears corn (husk on)
6 tablespoons butter (softened)
1 teaspoon worcheshire sauce
1 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne
salt + pepper (to taste)
2 tablespoons fresh cilantro + basil (chopped)
2 ripe avocados (peeled + pitted)
juice of 1 lemon
1/2 cup fresh basil (chopped)
1/2 cup fresh berries ((I used blueberries and raspberries))
pinch of salt
1 cup cherry tomatoes (halved)
4 ounces goat cheese (crumbled)

Steps:

  • Make the rice. Add the water to a medium size pot, bring to a low boil and add the rice. Stir to combine and place the lid on the pot, then turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Stir in the basil + cilantro. Note that rice can cook differently for everyone, this is just what works for me.
  • Meanwhile, preheat the grill to medium high heat.
  • Add the chicken to a bowl and toss with the BBQ sauce, apricot preserves and 1 tablespoon olive oil. Thread the chicken on the skewers (or leave the chicken whole). Toss the halved peaches in the remaining olive oil.
  • Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling, grill the peaches for about 2 minutes on each side, or until tender, and grill the corn for about 10 minutes, turning 2-3 times during cooking. You can also use a grill pan or just cook everything on the stove.
  • Remove everything from the grill and let cool 5 minutes.
  • Meanwhile, add the butter, worchestire, ancho chili powder, smoked paprika, cumin, cayenne and a good pinch of salt + pepper to bowl. Mix well to combine. Stir in the cilantro and basil. Shuck the corn and rub the herbed BBQ butter all over the corn.
  • Add the mashed avocados to a bowl. Stir in the lemon juice, basil and salt to taste. Mix well and fold in the berries.
  • To assemble the bowls, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken. Slice the peaches and add them to the bowls. Next add the buttered corn and a large dollop of the avocado/berry mix. Top with the fresh tomatoes and goat cheese. Serve with any remaining BBQ butter. EAT!

BBQ CHICKEN AND RICE



BBQ Chicken and Rice image

This is the most juicy and tasty baked BBQ chicken you will ever try! It's very easy to make and your family will love it!

Provided by Beth Gambrell

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup onion, chopped
2 tablespoons celery
2 garlic cloves, minced
1 tablespoon margarine
1 cup ketchup
1/3 cup brown sugar
3 tablespoons vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
2 teaspoons mustard
1/2 teaspoon salt
2 -3 drops hot sauce
1 1/2 cups rice
2 1/2 cups chicken broth
4 -6 boneless skinless chicken breasts

Steps:

  • Simmer onions, celery, and garlic in margarine and then add next eight ingredients; simmer for 30 minutes.
  • Mix rice and broth in greased 13x9x2-inch pan and lay chicken breasts on top.
  • Pour sauce over and cover and bake at 350°F for 1 hour.

Nutrition Facts : Calories 587.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 68.4, Sodium 1633, Carbohydrate 95.2, Fiber 1.7, Sugar 33.2, Protein 36.6

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