This BBQ chicken, coconut rice and corn is a tasty, simple family meal full of flavour. The chicken can be cooked in the oven, on the BBQ, or in an air fryer. You can use whatever seasonings you already have at home for easy flavour. If you marinate the chicken longer, it becomes even more flavourful and tender.
It pairs perfectly with sweet corn and creamy coconut rice as a complete meal. The combination feels fresh and satisfying without much effort. It’s also great for meal prep and works well for busy weeknights. You can cook a batch ahead and enjoy it throughout the week.
This dish is also ideal for summer BBQs when you want something different. I first tried something similar while on holiday during a summer trip. It was so delicious I knew I had to recreate it at home. Travel always inspires me and brings new ideas into my cooking. I love turning those holiday flavours into simple family meals everyone enjoys.
This recipe is easy, versatile, and perfect for both everyday cooking and entertaining.
Why You’ll Love This BBQ Chicken, Coconut Rice and Corn
- Easy to make with simple, flexible ingredients
- Chicken can be cooked in the oven, BBQ, or air fryer
- Full of flavour, especially when marinated ahead
- Works perfectly for family dinners or entertaining
- Great for meal prep and busy weeknights
I served this BBQ chicken with coconut rice and corn alongside one of my easy traybakes for dessert. It always goes down well with everyone. It’s all about keeping things simple, tasty, and stress-free so everyone can enjoy the evening.
Don’t forget to tag @littleloucooks with all your bakes and creations. I absolutely love seeing them!
BBQ Chicken, Coconut Rice and Corn
Equipment
Ingredients
- BBQ Chicken
- 2 tablespoons olive oil
- 2 tablespoons premade seasoning: BBQ/cajun/peri peri/chicken/fajaita
- 2 fat cloves garlic crushed or grated
- Juice of 2 limes
- ¼ tsp salt
- Black pepper to taste
- 8 chicken thighs – skinless and bone removed
- 4 small cooked corn on the cob
- Note: to make your own seasoning add 3 tsp paprika 1 tsp cumin, 1 tsp oregano, dried chill flakes and salt to taste.
- Coconut Lime Rice
- 300 g basmati or long grain rice- washed
- 400 ml tin coconut milk
- 200 ml water
- ½ teaspoon salt
- 400 g tin black beans drained
- Juice of 1 lime
- 4 spring onions sliced
- To serve
- Sliced spring onions and lime wedges
Instructions
- Oven method: your oven to 220ºc. (Save this step till later if you plan to marinate your chicken first)
- Prepare the chicken thighs, cut off any fatty bits and then put them in a large bowl. Measure in the bbq seasoning, garlic, lime juice, salt and pepper. Mix really well, coating each piece of chicken, and cover the bowl.
- Marinate the chicken for 1 hour in the fridge or up to 24 hours if you have the time. Alternatively just continue with the recipe.
- Place all the chicken pieces on a roasting tray and place the tray in the preheated oven.
- Roast the chicken for 30 minutes, remove the tray from the oven, add the corn on the cobs turning them in the juices, then return the tray to the oven for a further 10 minutes.
- BBQ method: your BBQ, make sure it's really hot, over 200ºc, add the chicken pieces and sear for 10 minutes, turn and repeat for a further 10-15 minutes.
- Air fryer method: your air fryer, 180ºc for 5 minutes, add the chicken in a single layer. Cook for 20 minutes flipping half way through.
- Coconut Lime Rice: the chicken is cooking, place the rice, salt, coconut milk and water in a pan and bring to the boil. Cover with a lid and cook for a further 8 minutes, or until the rice has absorbed almost all the liquid.
- Add the drained black beans, lime juice and spring onions and cook with the lid on for a further 2 minutes or until the black beans have warmed through and the liquid is all absorbed.
- Keep the lid on until needed.
- To serve: the rice on a serving platter, top with the chicken pieces and corn on the cobs. Drizzle over any juices from the chicken pan and then scatter over the spring onions and lime wedges.
