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–+ servings

BBQ Chicken, Coconut Rice and Corn

Easy BBQ chicken with coconut rice and corn, a simple flavour-packed family meal perfect for summer dinners, entertaining, and relaxed stress-free cooking.
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Prep Time 1 hour
Marinading 1 day
Total Time 1 day 1 hour
Course Dinner
Servings 4

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.
Keyword Barbecue, Chicken, Dinner, Meal Prep, Rice
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