Hi Audrey! You’ve been mentioning that this BBQ Chicken and Rice sounds really good, and I agree! We’ve been making this recipe for a decade or so, ever since the Andrews family gave us their recipe. This recipe below is a version that I’ve come up with over the years, maintaining the basic recipe idea but making adjustments like salting the chicken ahead of time, using our favorite store-bought BBQ sauce, topping with chives, and using brown rice and olive oil instead of white rice and butter. It’s such an easy dish to prepare, and everyone seems to love it. It also makes great leftovers, so I always double it for our family.
Salting the Chicken Ahead of Time
There are a few reasons I suggest salting the chicken ahead of time. First, it helps the chicken be nice and juicy and it makes the skin crispy (feel free to remove the skin if desired). Second, salting the chicken the night before really makes you commit to making the recipe the next day instead of deciding you’re too tired to cook. It prevents a night of frozen pizza because you’ve already done some of the work the night before. See the link in the recipe notes for a good explanation of the science behind salting the chicken.
Nutrition
Since we’re always trying to take good care of our bodies, let’s go over what nutrients and benefits this dish provides us! See the links below for each source of information.
Chicken: Proteins function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins. For individuals whose doctors recommend reducing calories, removing the skin from the drumstick can help with that.
Brown rice: “Whole grains offer a “complete package” of health benefits, unlike refined grains, which are stripped of valuable nutrients in the refining process. All whole grain kernels contain three parts: the bran, germ, and endosperm. Each section houses health-promoting nutrients. These components have various effects on our bodies:
- Bran and fiber slow the breakdown of starch into glucose—thus maintaining a steady blood sugar rather than causing sharp spikes.
- Fiber helps lower cholesterol as well as move waste through the digestive tract.
- Fiber may also help prevent the formation of small blood clots that can trigger heart attacks or strokes.
- Phytochemicals and essential minerals such as magnesium, selenium and copper found in whole grains may protect against some cancers.”
Onions: “Onions may be among the vegetables that will be prized not only for their addition to our cuisine, but for their value-added health characteristics,” said Irwin Goldman, Associate Professor of Horticulture, University of Wisconsin-Madison.
Here are some highlights:
- High in Vitamin C, onions are a good source of dietary fiber, and folic acid.
- They also contain calcium, iron, and have a high protein quality
Several studies have shown that quercetin in onions has beneficial effects against many diseases and disorders including cataracts, cardiovascular disease as well as cancer of the breast, colon, ovarian, gastric, lung, and bladder. See the link above for more info about onions, including a discussion about onions being “Nature’s Ninja” and info about onion advocacy! Onions are a personal favorite of mine!
Olive oil: Fat is an important source of calories that support infants’ and toddlers’ growth and should not be restricted. Two fatty acids — linoleic and alpha-linolenic acid — are essential for your child’s growth and brain development. Our bodies don’t make these fats, so we must get them from food. Kids also need some fat from food to help their bodies absorb vitamins A, D, E and K. Healthy sources of fat include avocado, nut butter, olives, olive oil and canola oil. See also this article about a Harvard study published Jan. 18, 2022, in the Journal of the American College of Cardiology which suggests that high olive oil consumption — especially when olive oil replaces butter, margarine, or mayonnaise — is tied to a longer life span.
I hope you enjoy making this BBQ chicken and rice!
Oven-Roasted BBQ Chicken and Rice
Equipment
- Tin foil for lining dish for easy cleanup
Ingredients
Ingredients For the Chicken
- 5 chicken drumsticks, with or without skin
- salt and pepper
- 18 oz Sweet Baby Ray's Original BBQ Sauce or your favorite BBQ sauce
- dried chives optional
Ingredients for the Rice
- 1 cup brown rice
- 1 small onion diced
- 2 tsp chicken bouillion powder
- ¼ cup olive oil
- 2 cups water
Instructions
Instructions for Salting the Chicken (6-24 Hours Ahead of Time)
- Sprinkle an even layer of salt and pepper on each drumstick and place them in a covered dish (such as a Rubbermaid food storage container) in the refrigerator for 6-24 hours. See the notes below for the benefits of salting the chicken 6-24 hours before baking. Don't worry if you can't salt the chicken ahead of time, just know it's nice to do if you have the time.
Instructions for Making the Rice (About an hour before serving dinner)
- Preheat the oven to 425° Fahrenheit.
- Add all of the ingredients for the rice to an 8×8-inch baking dish, carefully stirring to combine.
- Cover the baking dish with tin foil, and bake on a center rack for about 45-60 minutes or until the rice is tender and moisture is absorbed. See the notes below for suggestions when doubling the rice recipe. While the rice is baking, prepare and roast the chicken.
Instructions for Making the Chicken
- Line a baking dish with tin foil.
- Remove the salted and peppered chicken from the refrigerator, baste each drumstick with BBQ sauce (feel free to get the sauce underneath the drumsticks too), and place the drumsticks in the foil-lined dish on a middle rack of the 425°F oven, uncovered.
- Roast the drumsticks for 30-40 min or until the meat reaches an internal temperature of 165°F, turning once halfway through baking if desired. The sugar in the BBQ sauce helps caramelized the sauce for a nice color. Top with dried chives to serve.