Make a plate of Sweet and Spicy Chicken and Rice in just 50 minutes! BBQ sauce, Sriracha sauce and gingerroot add flavor to your sweet and spicy chicken.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken thigh s (1/2 lb.), halved
4 chicken drumstick s (3/4 lb.)
1/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
2 cloves garlic, minced
1 Tbsp. Sriracha sauce (hot chili sauce)
1 Tbsp. finely minced gingerroot
1 tsp. curry powder
2-2/3 cups hot cooked long grain & wild rice
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Let's Make It
Heat oven to 375ºF.
Place chicken on parchment-covered rimmed baking sheet. Bake 20 min.
Meanwhile, mix barbecue sauce, garlic, Sriracha, ginger and curry powder in small bowl. Brush chicken with sauce mixture; return to oven.
Bake 20 min. or until done (165ºF). Serve with rice.
Serve with steamed vegetables.
If a charred glaze is desired, bake 20 min. as directed. Brush chicken with sauce mixture; return to oven. Bake 15 min., then broil 4 inches from heat, 3 min. on each side or until chicken is done (165ºF) and skin is charred. Serve with rice.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 drumstick, 1 thigh and 2/3 cup rice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.