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Shredded BBQ Thai Chicken & Golden Rice

I cooked my chicken in a slow cooker. We squeezed the lemon juice and Sriracha/soy sauce mixture, with the fresh cilantro over everything and ate the rice mixed with the shredded chicken. It was delicious! Hope you give this recipe a try!
Author: Hip Foodie Mom


For the Barbecue Shredded Chicken:

  • 1 large onion diced
  • 2 to 3 garlic cloves minced
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 1/2 to 2 cups barbecue sauce any
  • 1 whole chicken or 3 to 4 pounds boneless skinless chicken thighs or a mix of thighs and breasts
  • 1 tablespoon olive oil

For the Golden Rice:

  • 1 garlic clove minced
  • 1/2 tablespoon oil
  • 1/8 teaspoon turmeric
  • 1 cup jasmine rice rinsed
  • 1 cup chicken broth
  • Salt and pepper

To serve:

  • 1/2 small white onion thinly sliced
  • 1/2 cup torn Thai basil
  • 1 cup cilantro leaves
  • Lemon wedges
  • 1/4 cup soy sauce
  • 1 tablespoon Sriracha chile sauce


For the Barbecue Shredded Chicken:

  • In a large bowl, mix together the diced onion, garlic, paprika, salt and pepper and BBQ sauce. Place the chicken into the crock pot and pour in the barbecue sauce mixture on top of the chicken. Drizzle olive oil all over the chicken.
  • Cook for 5 to 7 hours on LOW. If desired when the chicken is finished, you can lift out the chicken and reduce the sauce in a separate pan on the stovetop, but this may not be necessary; it simply depends on your preference. Shred chicken and set aside.

For the Golden Rice:

  • In a small saucepan, cook the garlic in the oil over moderate heat for 1 minute. Add the turmeric and rice and cook for 1 minute. Add the broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove the pan from the heat and let stand for 5 minutes. Fluff the rice, season with salt and pepper and cover.
  • To serve: In a bowl, toss the shredded chicken with the onion, basil, cilantro and 1 tablespoon of fresh lemon juice and transfer to plates.
  • In a small bowl, combine the soy sauce and Sriracha. Serve the chicken with the rice, dipping sauce and lemon wedges.