Barbecued Chicken Thigh with Boiled Rice and Broccoli

On with 0 Comment
Barbecued Chicken Thigh with Boiled Rice and BroccoliWhen this recipe was served, it vanished in less than 10 minutes. I prefer to use a charcoal grill for barbecuing meat preparations though regular oven can also serve the purpose. I've used normal steamed rice but you can serve these delicious chicken legs with spicy fried rice too. Lately, I've started to include broccoli in almost every main course preparation. This recipe also includes slightly sautéed broccoli with a light seasoning. Instead of chicken, you can also use duck or turkey leg to get a different flavor. In that case, the cooking time will be slightly more than the chicken. Make sure you do not overcook while barbecuing this delicious chicken thigh; else it will disintegrate very quickly on the grill.

Barbecued Chicken Thigh with Boiled Rice and Broccoli
Barbecued Chicken Thigh with Boiled Rice and Broccoli

Rice with barbequed chicken

Try this simple yet extremely delicious chicken thigh preparation which is barbequed delicately and is served with piping hot boiled rice and broccoli.

Preparation Time: 35 minutes
Cooking time: 30 minutes
Servings: 4

  • 5 to 6 chicken thighs (nice and big)
  • 2 cups basmati rice (soaked for an hour)
  • 100 gm barbecue sauce
  • 1 tsp burnt caramel
  • 2 tsp lime juice
  • pinch of mace powder
  • pinch of white pepper powder
  • 1/4 cup French beans (chopped)
  • 250 gm broccoli (chopped)
  • 1/4 cup olive oil
  • salt to taste


  1. Wash all the chicken thighs and place them in a large bowl.
  2. Add barbecue sauce, burnt caramel, lime juice, mace powder, 4 to 5 tsp olive oil and salt in it.
  3. Apply the marinade well on the thighs and cover with aluminum foil.
  4. Refrigerate the chicken thighs for at least 15 minutes.
  5. Wash rice twice under running water and place them in a pressure cooker.
  6. Add 3 glasses of water with salt.
  7. Once the pressure builds up, lower the flame and cook for about 6 minutes.
  8. Heat 3 tsp olive oil in a flat pan.
  9. Add chopped French beans and broccoli in it and season with white pepper powder and salt.
  10. Saute for about 4 to 5 minutes and cover the lid.
  11. Simmer for 5 more minutes and switch off the flame.
  12. Prepare a charcoal grill with a high flame.
  13. Place chicken thighs on the grill and brush them well with olive oil.
  14. Roast evenly from all sides till they turn golden brown.
  15. Take a serving plate and place boiled rice on it with sautéed broccoli and French beans.
  16. Top it with spicy and delicious barbecued chicken thigh and serve immediately.


Post a Comment