Tasty BBQ chicken with corn rice

This week’s suppers are all sourced from October’s Good Food Magazine. I like to go through it for new things to try out on the troops. They don’t always go down brilliantly so it’s a bit of a risk, but I like to test their taste buds with stuff they’ve not necessarily tried before on the offchance that we might be able to broaden their horizons.

I cook chicken at least once a week, and as I’ve said before I’m growing fonder of using legs and thighs as they’re so juicy and flavoursome.

This dish is great coz you can assemble it all in advance and then throw it in the oven so you’re not doing a great deal of cooking at whinge-o’clock and can be more available to distract the boys from their rumbley tummies.

The accompanying rice is also low maintenance, and coz it’s made with chicken stock it has that extra tasty dimension.

BBQ chicken with corn rice (Good Food October)
Serves 4

Ingredients
4 chicken leg portions, cut into thights and drumsticks, skin removed
2 onions, 1 chopped, 1 cut into wedges (I didn’t put wedges in my version)
1 red and 1 green pepper, deseeded and thickly sliced (I used red and yellow)
2 tbsp olive oil
200ml bottled barbeque sauce (you could always make your own if you’re that way inclined)
2 tsp thyme leaves
250g long grain rice, rinsed
600ml chicken stock
340g can sweetcorn, rinsed and drained
1/2 red chilli, finely chopped (left this out as not partic. kid friendly)

Method
1. Heat oven to 200’C. Slash each piece of chicken 2-3 times. Put the chicken, onion wednes and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbeque sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.

2. Meanwhile, heat tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juice.

I used a really runny barbeque sauce so it wasn’t as sticky as the picture promised BUT it tasted magnificent and the boys ALL loved it!

I find that boys love picking up chicken legs with their fingers and getting stuck in like proper carnivores. This would be a great dish to serve up for a post-school tea date as it’s pretty fuss-free with wide appeal.

A relief to have a successful meal after the stroganoff episode!

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About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog www.feedingboys.co.uk is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea! She lives in West London with her two young boys and yes, her firefighter husband.
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3 Responses to Tasty BBQ chicken with corn rice

  1. That looks and sounds great for feeding “the troops”. I ought to get a bit more organised and plot a few recipes to follow for a week at a time, I see to have got out the habit of doing that lately.

    • rhwfoodie says:

      Yes I’m a big fan of meal planning for the week. Saves time and stops me buying too much at the supermarket! It also means I vary what we eat a lot more rather than getting stuck I’m a rut.

  2. Nothing like advance planning to help out busy busy people. Will certainly give this a try.

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