The kind of weeknight recipe that is fabulous to have in your back pocket!
I love BBQ chicken, but I must admit I am no grill master. That’s what comes from living in a one-bedroom condo without outdoor space for several years. This oven baked version is the perfect way to get my BBQ fix. No grilling techniques required.
To keep this recipe quick and simple, I grabbed a locally made BBQ sauce. You can slather whatever BBQ sauce is your favorite, homemade or store bought.
When it comes to BBQ sides, I am usually a traditional gal. I love baked beans, buttery corn, and a heap of sliced garlic bread. But for this meal, I decided to go a healthier lower carb route and serve it with almost quinoa slaw (a little heavier on the quinoa than the cabbage). Good for me and good for my family.
This dish is a great time saver for the work week. It’s quick enough to make on a weeknight or you can make a large batch on a Sunday. An easy-to-go lunch idea is to wrap the chicken and quinoa in a wheat tortilla for a healthier burrito.
Enjoy! And thanks for reading friends!!
Valerie
- BBQ Chicken: 2 lbs. (~8-10) boneless skinless chicken thighs
- 1 cup of your favorite BBQ sauce
- 2 tablespoons of olive oil
- Freshly ground salt & pepper
- Quinoa Slaw-ish:
- 1 cup of quinoa (rinse according to instructions on the package)
- 1 can of chicken broth
- 1 tablespoon of butter
- Optional: fresh spinach tossed with a drizzle of olive oil
- Juice of 1 lime
- 2 cups red cabbage (you can also substitute for another cabbage (e.g. Napa)
- 1 can of whole black beans, drained
- 1 cup of frozen corn
- ¼ cup crumbled queso contija
- Salt & pepper to taste
- BBQ Chicken
- Preheat the oven to 400 degrees.
- Dry the chicken with a paper towel.
- Place the chicken on a baking pan and drizzle with 2 tablespoons of olive oil. Using your hands or tongs, toss the chicken in the olive oil to coat. Season both sides with freshly ground salt & pepper
- Place in the oven and bake for 15 minutes
- Baste the chicken (the side that is up) generously with BBQ sauce and put back in the oven for 6 minutes. Flip the chicken and baste again generously with BBQ sauce. Put back in the oven for another 6 minutes. Remove the chicken from the oven, cover with foil and let rest for 5 minutes.
- After placing the chicken in the oven, make the quinoa. Place the chicken broth and quinoa in a medium pot and bring to a boil. Lower the heat, cover the pot, and simmer on low for about 20-25 minutes. The liquid should be completely absorbed.
- Fluff the quinoa with a fork and add the tablespoon of butter.
- Add cabbage, black beans and corn. Fold in gently.
- To assemble your bowls, place a good scoop of the quinoa into a bowl and top with the sliced BBQ chicken. Sprinkle with the queso cotija. If you're using, toss the fresh spinach with a drizzle of olive oil and add to the bowl as well.
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