Bbq Chicken Veggies And Rice Skillet Recipes

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

One-Skillet Roasted BBQ Chicken and Vegetables image

This one-skillet dish from Julie Wampler of Table For Two includes your meat and veggies and is made directly on the grill for a quick and easy dinner any night of the week!

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

¾ cup ketchup
2 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon liquid smoke
½ teaspoon salt
½ teaspoon pepper
⅛ teaspoon cayenne pepper
2 medium baking potatoes, cut into quarters
3 large carrots, cut into 1-inch chunks
6 Brussels sprouts, halved
1 ½ pounds boneless, skinless chicken thighs
Reynolds Wrap® Non-Stick Foil

Steps:

Preheat grill to medium heat.
Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.5 g, Cholesterol 105 mg, Fat 13.1 g, Fiber 5.2 g, Protein 33.2 g, SaturatedFat 3.5 g, Sodium 944.1 mg, Sugar 23.7 g

BBQ CHICKEN AND RICE SKILLET

BBQ Chicken and Rice Skillet image

Make and share this BBQ Chicken and Rice Skillet recipe from Food.com.

Provided by BeccaB3c

Categories One Dish Meal

Time 35m

Yield 4 1 1/2 cup servings, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into chunks
1 teaspoon vegetable oil
1 1/4 cups water
1/2 cup kraft original barbecue sauce or 1/2 cup bull's eye original barbecue sauce
1 1/2 cups MINUTE White Rice, uncooked
1 large red pepper, chopped
1 cup chopped zucchini or 1 cup chopped broccoli

Steps:

Brown chicken in oil in large nonstick skillet on medium-high heat for 3 minutes.
Add water, barbecue sauce and rice- Bring to boil.
Reduce heat to medium-low; sprinkle with pepper and zucchini.
Cover, and simmer for 10 minutes or until fully cooked.

Nutrition Facts : Calories 319.8, Fat 6.7, SaturatedFat 1.5, Cholesterol 94.4, Sodium 361.5, Carbohydrate 36.8, Fiber 2.2, Sugar 3.5, Protein 26.5

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