Description
A vibrant fusion dish combining smoky halal chicken, sweet grilled corn, and zesty jasmine rice, topped with tangy homemade BBQ sauce for a handheld meal with bold Tex-Mex flavors.
Ingredients
Skinned Chicken Thighs (halal)
1 cup Jasmine Rice
2 ears Grilled Whole Kernel Corn
1/2 cup BBQ Sauce (homemade with tomato paste & molasses)
1 tsp Cumin
1 tbsp Soy Sauce (Low Sodium)
2 tbsp Butter
1 tsp Olive Oil
1 tbsp Tamari (optional, for gluten-free)
Instructions
Combine BBQ sauce, soy sauce, cumin, and 1 tsp olive oil in a bowl
Cover chicken thighs and refrigerate for 15 minutes
Pat excess moisture off the chicken with paper towels
Preheat grill to 400°F (200°C)
Grill chicken 5-6 minutes per side until browned
Grill corn on husks for 8-10 minutes, rotating occasionally
Shuck corn and remove kernels
Sauté rice in 2 tbsp butter for 3 minutes to brown
Add grilled corn kernels to rice
Top with shredded chicken and drizzle remaining BBQ sauce
Notes
Use tamari instead of soy sauce for gluten-free version
Fresh corn is ideal but frozen thawed kernels work well
Leftovers freeze well for up to 3 months
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg