BBQ Chicken & Rice Recipe
This BBQ chicken and rice plate strikes the perfect balance of sweet, smoky, tangy, and creamy. With tender, thinly sliced chicken and rich caramelized onions, it’s the kind of dinner you’ll be genuinely excited to eat again for lunch the next day.
Servings: 8 servings
Ingredients
For the BBQ Loaf Pan Chicken
- 2.5 lbs thinly-sliced chicken breast also known as cutlets
- 3/4 tsp salt
- 1/2 tsp cracked pepper
- 2/3 cup barbecue sauce I love Kosmos habanero peach or Rufus Honey Sweet
For the Caramelized Onions
- 1 large red onion* thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- pinch of salt
For the Tangy White Sauce
- 1 cup mayonnaise
- 1 tbsp dried greek seasoning* see notes for my homemade version
- 1/2 tsp each: salt and pepper reduce salt to just a pinch if Greek seasoning isn't low salt or salt-free
- 2 tsp granulated sugar
- 1/2 lemon juiced
- 1 tbsp apple cider vinegar
- 1 tbsp hot sauce like Louisiana or Texas Pete
For Serving
- fluffy white rice
- warm naan or pita bread
Instructions
Prepare and Bake the Chicken
- Preheat oven to 450 degrees.
- In a large bowl, season the chicken generously with salt and pepper. Pour over the BBQ sauce and toss until every piece is heavily coated.
- Stack the chicken on top of each other in a loaf pan.
- Bake uncovered for 45 minutes until the internal temperature reaches 165°F at the thickest point.
- There will be lots of excess pan juices. Pour excess juice into a bowl, then pour the bowl of juices back into the loaf pan over the chicken. Pour the juices back into the bowl and set aside. I like to reserve the juices for storing with the chicken in the fridge to keep it moist when it reheats.
- Let the chicken rest for 10 minutes before slicing. To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken, using toothpicks to hold the chicken together if needed.
Caramelize the Onions
- While the chicken bakes, heat olive oil and butter in a pan over medium heat. Add the sliced red onions and a pinch of salt.
- Sauté, stirring occasionally, until they are deep purple, soft, and caramelized. You can add a few splash of water to speed it up.
Mix the White Sauce
- In a small bowl, whisk together the mayonnaise, Greek seasoning, sugar, salt and pepper, lemon juice, apple cider vinegar, and hot sauce until smooth. Taste and adjust - it should be very tangy with a kick of sweetness and heat all rounded out by creamy mayo.
To Assemble
- Start with a base of white rice. Top with a generous portion of caramelized onions and the sliced chicken.
- Drizzle with a generous amount of white sauce and extra barbecue sauce.
- Serve with a side of warm naan bread.
Notes
Caramelized Onions - I like to double the caramelized onions if I am making this for myself because I put a lot on my plate, and they do cook down a bit - but go with your preference.
My Greek Seasoning:
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon sea salt (I got super light so I can add salt myself)
- ½ tablespoon dried dill
- ½ tablespoon dried parsley
- ½ Tablespoon dried minced onion (onion powder works too)
- 1 teaspoon dried rosemary (minced itfirst)
- 1 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram