Ingredients
- 2 pounds skinless, boneless chicken thighs
- 1 cup rice (brown or white)
- 1 tsp lemon peel (rind) over raw chicken thighs
- 1/2 tsp cracked black pepper
- 1 cup chopped broccoli
- 1 cup green peppers
- 1/4 cup scallions (green onion)
- 2 tbsp olive oil
- 1/2 cup CharBoy's Bourbon Sauce for basting (if outdoor char-grilling)
- 2 tbsp CharBoy's Bourbon Sauce for drizzling over cooked chicken and rice
Directions
- Place raw chicken in cooking pan. Scrape lemon peel over chicken, add cracked black pepper, and place in fridge for 30 minutes.
- Boil and cook rice (brown or white).
- Pre-heat charcoal grill until flame is settled. Place seasoned chicken on the char-grill and arrange evenly. Flip chicken and baste half the CharBoy's Bourbon Sauce on chicken 15 minutes before fully cooked. Remove from grill; chop into bite-size pieces and set aside.
- Pre-heat a non-stick pan over medium-high heat. Add olive oil and 2 tablespoons of CharBoy's Bourbon Sauce. Toss in broccoli, green peppers, and scallions; stir fry for 1 minute and set aside.
- On each bed of hot rice, mix in the vegetables, top with warm chicken, and drizzle CharBoy's Bourbon Sauce over each dish.