Oven-Baked Barbecue Chicken Thighs with Cheese, Rice & Tomatoes
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Oven-Baked Barbecue Chicken Thighs

with Cheese, Rice & Tomatoes

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, chicken thighs get zesty flavor from a coating of warming spices like paprika and cayenne before being baked under a layer of cheesy barbecue breadcrumbs. You'll serve the chicken with white rice, tangy pickled peppers, and a creamy barbecue mayo.
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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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fresh
ingredients
Oven-Baked Barbecue Chicken Thighs with Cheese, Rice & Tomatoes
Title
  • 16 oz Boneless, Skinless Chicken Thighs
  • ½ cup Long Grain White Rice
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ¼ cup Barbecue Sauce
  • ½ oz Sweety Drop Peppers
  • 3 Tbsps Pepper Sofrito
  • 4 oz Grape Tomatoes
  • 2 Tbsps Mayonnaise
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ¼ cup Panko Breadcrumbs
  • 1 Single-Use Aluminum Tray
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, tomatoes, pepper sofrito, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine. 

Start the tray
2 Start the tray

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

Finish the tray & serve your dish
3 Finish the tray & serve your dish

Meanwhile, in a medium bowl, combine the mayonnaise and barbecue sauce. Transfer half the BBQ mayo to a separate bowl and set aside for serving. To the bowl of remaining BBQ mayo, add the cheddar and monterey jack and breadcrumbs; season with salt and pepper. Stir to combine. Carefully top the partially baked chicken with the barbecue-breadcrumb mixture. Return to the oven and bake, uncovered, 9 to 11 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. Serve the finished tray topped with the reserved BBQ mayo and peppers. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

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Oven-Baked Barbecue Chicken Thighs

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, tomatoes, pepper sofrito, and 1 cup of water. Season with salt and pepper; stir to thoroughly combine. 

2 Start the tray

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

Start the tray
Finish the tray & serve your dish
3 Finish the tray & serve your dish

Meanwhile, in a medium bowl, combine the mayonnaise and barbecue sauce. Transfer half the BBQ mayo to a separate bowl and set aside for serving. To the bowl of remaining BBQ mayo, add the cheddar and monterey jack and breadcrumbs; season with salt and pepper. Stir to combine. Carefully top the partially baked chicken with the barbecue-breadcrumb mixture. Return to the oven and bake, uncovered, 9 to 11 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. Serve the finished tray topped with the reserved BBQ mayo and peppers. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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