Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake brings the flavors of your favorite hibachi grill right into your kitchen! Tender, marinated chicken thighs are seared to perfection, then baked over a bed of jasmine rice, all seasoned with a delicious soy sauce-based marinade. The dish is finished off with a drizzle of creamy Yum Yum sauce, adding a rich and tangy touch. It’s an easy one-pan dinner that’s packed with savory flavors and is perfect for busy weeknights or family meals.

Ingredients

• 5 tablespoons low-sodium soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 1 teaspoon black pepper

• ½ tablespoon grated ginger (or 1 teaspoon ground ginger)

• 5-6 large boneless, skinless chicken thighs (about 2 ½ pounds)

• 2 tablespoons olive oil

• 1 cup onion, diced

• 1 ½ cups jasmine rice

• 2 garlic cloves, minced

• 2 cups low-sodium chicken broth

• Homemade or store-bought Yum Yum sauce (for drizzling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:

1. In a large bowl, combine the soy sauce, brown sugar, rice vinegar, black pepper, and grated ginger. Mix until fully combined.

2. Add the chicken thighs to the marinade and toss to coat. Cover and refrigerate for 1 hour, or for the best flavor, marinate for 12 hours.

Preheat the Oven:

1. Preheat your oven to 400°F (200°C).

Sear the Chicken:

1. Heat a large 12-inch skillet over medium-high heat and add the olive oil.

2. Remove the chicken thighs from the marinade (but don’t discard the marinade). Place the chicken in the skillet and cook for 2-3 minutes on one side.

3. Flip the chicken and cook for another 2-3 minutes. The chicken will not be fully cooked at this point.

4. Remove the chicken from the skillet and set it aside on a plate.

Prepare the Rice:

1. In the same skillet, add the diced onion and cook for 2-3 minutes, just until softened.

2. Add the jasmine rice and minced garlic, cooking for another minute to lightly toast the rice.

3. Pour in the chicken broth and the remaining marinade. Bring it to a simmer, then turn off the heat.

Bake the Dish:

1. Place the partially cooked chicken thighs on top of the rice.

2. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 30 minutes.

Serve:

1. Once baked, remove from the oven and serve with a generous drizzle of Yum Yum sauce on top.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

• Calories per Serving: 354 kcal

Variations

• Chicken Breasts: If you prefer chicken breasts over thighs, you can substitute them, but keep in mind that they may cook faster and could dry out slightly. Consider adjusting the cook time if using chicken breasts.

• Vegetarian: For a vegetarian option, use tofu or tempeh instead of chicken, and cook in the same way.

• Extra Veggies: Add frozen peas, bell peppers, or carrots to the rice mixture for extra flavor and nutrition.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the leftovers in a microwave-safe dish and heat for 1-2 minutes, or reheat in the oven at 350°F for about 10 minutes.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, you can substitute brown rice, but it will require a longer cooking time. You may need to adjust the liquid ratio and cook time accordingly, as brown rice takes longer to cook than white jasmine rice.

Can I use chicken thighs with skin on?

Yes, you can use bone-in, skin-on chicken thighs, but you’ll need to adjust the cooking time. Skinless, boneless thighs cook faster, so if you use skin-on, bone-in thighs, you’ll need to bake the dish a bit longer.

Can I skip the Yum Yum sauce?

Yes, you can skip the Yum Yum sauce if you prefer a lighter dish, or substitute it with a different sauce like teriyaki or a simple drizzle of olive oil and lemon juice.

How can I make this dish spicier?

If you like a bit of heat, add red pepper flakes or a splash of hot sauce to the marinade or drizzle some sriracha on top when serving.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and rice mixture up to the baking step and refrigerate it for up to 24 hours. Just bake when you’re ready to serve.

Can I use a different protein?

Yes, you can substitute the chicken with other proteins like beef, or shrimp. Keep in mind that cooking times will vary depending on the protein used.

What can I serve with this dish?

Serve with a side of sautéed vegetables, a fresh salad, or steamed broccoli to round out the meal.

Conclusion

Hibachi Chicken and Rice Bake brings all the delicious flavors of hibachi-style cooking into an easy, baked dish that’s full of tender chicken, flavorful rice, and a savory sauce. With minimal prep and a short cooking time, this recipe is perfect for a busy weeknight or a comforting family dinner. Top it with Yum Yum sauce for that authentic hibachi flavor, and you’ll have a meal everyone will love!

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