Grilled Smokey Molasses Chicken and Rice Plate
Grilled Smokey Molasses Chicken and Rice Plate
Robert Moreland
4
30 minutes
60 minutes
Mediterranean
Poultry
This Grilled Smokey Molasses Chicken and Rice Plate is a flavorful dish inspired by Middle Eastern and South Asian cuisines, particularly popularized in urban street food scenes. The dish features smoked or grilled chicken cooked with our Ember Dust Smoky Molasses Rub, resulting in tender, well-seasoned meat.
Ingredients
- 1 pound of boneless skinless chicken thighs, beef, or lamb
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- 1/4 cup olive oil
2 tablespoons Brew and Feed Ember Dust Smoky Molasses Rub
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- 2 tablespoons Butter
- 1 cup basamati rice
- 3 cups of water
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 pinch of salt
- One bullion cube
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- 1/2 cup Greek yoghurt
- 1 cup of mayonnaise
- 2 tablespoons water
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon parsley
- 2 teaspoon sugar
- 1 teaspoon lemon juice
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- 1 Red Bell Pepper
- 1 Yellow Onion
- Olive Oil
- Brew and Feed Gourmet Pepper Blend
Directions
- Combine marinade ingredients
- Add chicken to marinate and marinate chicken 2-3 hours or overnight
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- Melt butter in a medium pot over medium heat and stir in rice until it starts to turns light brown/golden
- Add water, paprika, turmeric, cumin, salt and bullion cube and bring to a boil
- Boil rice until all the water is absorbed and the rice reaches the desired texture
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- Mix greek yoghurt, mayonnaise, water, vinegar, salt, pepper, parsley, sugar and lemon juice in a bowl and stir well to combine
- Optional: Fill a plastic condiment bottle with the white sauce. This will make it easier to drizzle the sauce over the dish.
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- Slice bell pepper and yellow onion into 1/2 inch wide strips
- Drizzle vegetables with a little olive oil and sprinkle with Brew and Feed Gourmet Pepper Blend or black pepper
- Grill vegetables until they are softened and lightly charred
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- Preheat grill to medium high, direct heat
- Grill chicken turning occasionally until chicken is no longer pink, juices run clear and slightly charred, about 45 minutes. Internal temperature should reach 165 degrees. (You can also bake and then broil the chicken)
- Chop the chicken into small squares and serve on top of the seasoned rice and grilled vegetables and drizzle the white sauce on top.
- Optional: Drizzle sriracha sauce on top of the dish too if you like it spicy
