BBQ Chicken Thighs with Rice and Roasted Zucchini

Juicy chicken thighs glazed with a sticky, sweet-tangy BBQ sauce made from tomato paste, maple syrup, and vinegar. The sauce thickens and caramelizes in the oven while the meat stays tender. Served alongside fluffy white rice and roasted zucchini rounds that get golden and lightly crisp at the edges. Everything cooks at the same time for an easy, satisfying meal.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
35 minutes
Total time
40 minutes

Ingredients

  • 8 thighs (about 2½ lb) bone-in, skin-on chicken thighs
  • ⅓ cup tomato paste
  • 3 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • ¼ cup water
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¾ tsp salt (for the BBQ sauce)
  • ¼ tsp black pepper, freshly ground
  • 1½ cups white rice (long-grain or jasmine)
  • 3 cups water (for cooking the rice)
  • ½ tsp salt (for the rice)
  • 2 medium zucchini
  • 2 tbsp olive oil
  • ¼ tsp salt (for the zucchini)
  • ⅛ tsp black pepper, freshly ground (for the zucchini)

Instructions

  1. In a small saucepan, combine ⅓ cup tomato paste, 3 tbsp pure maple syrup, 2 tbsp apple cider vinegar, ¼ cup water, 1 tsp smoked paprika, ½ tsp ground cumin, ¾ tsp salt, and ¼ tsp freshly ground black pepper.
  2. Whisk the sauce over medium heat until smooth and just starting to bubble, then reduce heat to low and simmer for 3 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
  3. Remove the sauce from the heat and set aside. It will continue to thicken as it cools.
  4. Preheat your oven to 400°F (200°C).
  5. Line a baking sheet with parchment paper. Arrange 8 bone-in, skin-on chicken thighs on the sheet, skin side up, spacing them evenly.
  6. Brush a generous coating of the BBQ sauce over each chicken thigh, using about half the sauce. Save the rest for a second coat.
  7. Place the baking sheet in the oven and bake for 20 minutes.
  8. While the chicken bakes, rinse 1½ cups white rice under cold water until the water runs clear, then drain.
  9. In a medium saucepan, bring 3 cups water and ½ tsp salt to a boil over high heat.
  10. Add the rinsed rice, stir once, then reduce heat to low, cover with a lid, and simmer for 15 minutes without lifting the lid.
  11. While the rice simmers, slice 2 medium zucchini into rounds about ¼ inch thick.
  12. In a large bowl, toss the zucchini rounds with 2 tbsp olive oil, ¼ tsp salt, and ⅛ tsp freshly ground black pepper until evenly coated.
  13. After the chicken has baked for 20 minutes, remove the baking sheet from the oven. Brush the remaining BBQ sauce over the thighs, coating them generously.
  14. Scatter the seasoned zucchini rounds around the chicken on the baking sheet, spreading them in a single layer where possible.
  15. Return the baking sheet to the oven and bake for another 15 minutes, until the chicken skin is glossy and caramelized, the internal temperature reaches 165°F (74°C), and the zucchini is tender with golden edges.
  16. When the rice timer goes off, remove the saucepan from the heat, keep the lid on, and let it rest for 5 minutes to finish steaming.
  17. Fluff the rice with a fork. Serve the BBQ chicken thighs alongside the white rice and roasted zucchini, spooning any extra pan juices over the chicken.