Our new Diggy's Sweet & Spicy BBQ is the perfect glaze for this easy, sheet pan roasted chicken! We add some fresh veggies and rice and for a delicious weeknight meal!

Ingredients

1 cup jasmine rice, optional
coarse salt and freshly ground pepper
8 boneless, skinless chicken thighs
1 cup Tessemae’s Sweet and Spicy BBQ 
2 small Persian cucumbers, diced
1 red bell pepper, diced
¼ cup cilantro, roughly chopped
2 tablespoons Tessemae’s Lemon Garlic
1 head Boston lettuce

Directions

1. Heat your oven to 400F. Start cooking rice according to package instructions.
2. Line a large rimmed baking sheet with aluminum foil. Arrange chicken thighs on the baking sheet and season both sides with salt and pepper. Spoon the Sweet & Spicy BBQ over top of the chicken. Roast until the chicken is browned and cooked through, about 35 minutes.
3. Remove chicken from the oven and rest for about 5 minutes, until cool enough to handle. Dice into bite sized pieces.
4. In a small bowl, stir together the cucumber, bell pepper, cilantro and Lemon Garlic. Season with salt and pepper to taste.
5. Serve the BBQ chicken with lettuce, rice, cucumber, red pepper and cilantro, with more Diggy’s BBQ on the side!