Baked barbecued chicken with vegetable fried rice

    3 hours 50 min

    A tangy barbecue marinade transforms these simple baked chicken thighs into a special meal.

    21 people made this

    Serves: 4 

    • 8 chicken thighs, about 1kg in total, skinned
    • Barbecue marinade
    • 4 tbsp soy sauce
    • 1 tbsp tomato purée
    • 1 tbsp runny honey
    • 1 tbsp Worcestershire sauce
    • 2 tsp mustard powder
    • 1 garlic clove, crushed
    • Vegetable rice
    • 250g long-grain rice
    • 2 tbsp vegetable oil
    • 1 red onion, halved and thinly sliced
    • 1 garlic clove, crushed
    • 75g button mushrooms, quartered
    • 50g mange-tout, sliced lengthways
    • 2 tbsp chopped fresh mixed herbs (such as parsley, oregano and thyme)
    • 25g butter
    • 2 tbsp flaked almonds, toasted
    • salt and freshly ground black pepper

    Prep:3hr15min  ›  Cook:35min  ›  Ready in:3hr50min 

    1. Arrange the chicken thighs in a shallow non-metallic dish. Mix together the marinade ingredients, add salt and pepper to season and pour over the thighs, ensuring they are well coated. Cover and leave in a cool place for at least 3 hours, or overnight in the fridge.
    2. Preheat the oven to 200°C (gas 6). Transfer the chicken to a roasting tin (preferably non-stick) and spoon over any remaining marinade. Put into the hot oven and bake for 30–35 minutes, basting from time to time, until the thighs are well browned and most of the marinade has evaporated, leaving a sticky glaze on the chicken.
    3. Meanwhile, cook the rice in a large pan of lightly salted boiling water for 12–15 minutes until just tender. Drain, rinse with cold water and drain again.
    4. When the chicken has cooked for 25 minutes, heat the oil in a wok or large frying pan. Add the onion and cook gently for 2–3 minutes, then add the garlic and mushrooms and cook for a further 2–3 minutes until the vegetables are just soft.
    5. Add the mange-tout and cook for a further minute, then stir in the rice. Reheat thoroughly, tossing all the time. Mix in the herbs, butter and almonds, and check the seasoning. Cover to keep warm.
    6. Test that the chicken is cooked – the juices should run clear when the thickest part of the meat is pierced with a skewer or a sharp knife. Pile the chicken on top of the rice and serve hot.


    To accompany, roast two courgettes and two red peppers, cut into chunky pieces in a little oil in the oven.

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    Reviews in English (5)


    This was delicious - the chicken had a lovely coating on it, and because you skin it first it's healthier and all the flavour is absorbed into the meat itself, rather than sitting on the skin. It took a bit longer to cook than the recipe said though - maybe my portions were bigger? Prepare to give it an extra 10 minutes.  -  22 Jan 2010


    I cooked these thighs tonight accompanied by some vegetable egg fried rice and they were very tasty! I ended up marinating them for 48hrs in the fridge (due to circumstances) and they were very nice. This is such a simple marinade/sauce to make and would go with any meat or fish without overpowering it. I am defenitely going to use it again. Thanks for posting the recipe! 😀  -  20 Sep 2015


    gorgeous..used chicken breasts instead of thighs...very little sauce so added little boiling water to sauce when I took chicken out of oven but it was still a 'dry' dinner.Agree with Kateywatey will defo use as bbq marinade. Straight to saved recipes!!  -  09 Feb 2016