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
Place raw chicken in cooking pan. Scrap lemon peel over chicken and add cracked black pepper over chicken and place in fridge for 30 minutes.
Boil and cook rice (brown or white rice)
Pre-heat charcoal grill until flame is settled. Place seasoned chicken on the char-grill and arrange evenly on the grill. Flip chicken and baste 1/2 of CharBoy’s Bourbon sauce on chicken 15 minutes prior to being fully cooked. Remove chicken from char-grill; chop grilled chicken in bite size pieces and set aside.
Pre-heat non-stick pan over medium high heat. Add olive oil and 2 tablespoons of CharBoy’s Bourbon sauce into the hot pan. Toss in broccoli, green peppers, and scallions; stir fry for 1 minute and set aside.
On each bed of hot rice, start with broccoli, green peppers, and scallion mix into rice. Top with warm chicken and drizzle CharBoy’s Bourbon sauce over each rice dish.