Cozy Carrot &Amp; BBQ Sauce Dinner with a Restaurant-Style Finish

This blackened half chicken recipe brings the vibrant flavors of the Caribbean straight to your kitchen. A bold spice rub creates a beautifully charred crust, while a sweet and tangy mango-lime BBQ sauce adds a tropical twist. Paired with creamy coconut-scallion rice and a bright pickled bell pepper and carrot slaw, every bite is a balance of heat, sweetness and acidity.

What makes this dish special is how quickly the pickled slaw comes together-just a quick zap in the microwave transforms crunchy vegetables into a tangy side. The chicken roasts to juicy perfection in the oven and the rice simmers effortlessly in coconut milk. It’s a complete meal that feels like a celebration, perfect for a weekend dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Half ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot; grate on the largest holes of a box grater. Drain mango. Quarter lime.
2. In a small bowl, combine blackening spice, half the garlic-ginger scallion paste, 2 teaspoons salt (4 teaspoons for 4 servings) and a large drizzle of oil. Pat chicken dry with paper towels; place on a baking sheet. Rub blackening paste all over chicken, coating undersides. Roast chicken skin side up on middle rack until browned and cooked through, 35-45 minutes. Let rest at least 5 minutes. (Tip: Insert a thermometer into the thickest part of thigh and breast, avoiding bones, to ensure 165°F.)
3. While chicken roasts, shake coconut milk well. In a small pot, combine rice, coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of sugar and a pinch of salt. Bring to a boil, cover and reduce to low simmer. Cook until rice is tender, 15-20 minutes. (If rice seems dry, add 2 tablespoons water and continue cooking covered.) Keep covered off heat until ready to serve.
4. While rice cooks, in a medium microwave-safe bowl, combine bell pepper, scallion whites, carrot, vinegar, 3 tablespoons water, 1 teaspoon sugar and a big pinch of salt (for 4 servings: 6 tablespoons water, 2 teaspoons sugar). Microwave until bell pepper is slightly tender, 1-2 minutes. Set aside to pickle, stirring occasionally.
5. In a second medium bowl, mash mango with a fork until smooth. Stir in BBQ sauce and a squeeze of lime juice (big squeeze for 4 servings).
6. Brush half the mango-lime BBQ sauce onto chicken. Fluff rice with a fork; stir in scallion greens and remaining garlic-ginger scallion paste. Season with salt and pepper to taste. Serve chicken, rice and slaw (drained) family style with remaining mango-lime BBQ sauce and lime wedges on the side.

Recipe Tips

FAQ

Can I use boneless chicken instead of half chicken?

Yes, boneless thighs or breasts work, but reduce cooking time to 20-25 minutes and check internal temperature.

What can I substitute for coconut milk?

You can use another non-dairy milk like almond or oat milk, but the rice won’t be as creamy.

How do I make the blackening spice at home?

Combine paprika, cayenne, garlic powder, onion powder, thyme and black pepper. Adjust to taste.