Hibachi Chicken and Rice Bake is a delightful recipe that brings the flavors of a Japanese hibachi grill right into your home. Imagine tender, marinated chicken thighs paired with fluffy jasmine rice, all baked together in one dish. The sweet and savory marinade infuses the rice with an incredible depth of flavor, making every bite irresistible. Whether you’re cooking for family or hosting friends, this dish is sure to impress!

What You’ll Need for Hibachi Chicken and Rice Bake

To create this delicious meal, gather the following ingredients:

5 tablespoons (75 ml) low sodium soy sauce
2 tablespoons (30 g) brown sugar
1 tablespoon (15 ml) rice wine vinegar
1 teaspoon black pepper
1/2 tablespoon (7 g) grated ginger or 1 teaspoon ground ginger
5-6 large boneless skinless chicken thighs (about 1.1 kg)
2 tablespoons (30 ml) olive oil
1 cup (150 g) diced onion
1 1/2 cups (300 g) jasmine rice
2 garlic cloves, minced
2 cups (480 ml) low sodium chicken broth
1 Homemade or bottled Yum Yum Sauce for serving

Step-by-Step Hibachi Chicken and Rice Bake Recipe

Marinate the Chicken: In a large bowl, mix the soy sauce, brown sugar, rice wine vinegar, black pepper, and ginger until everything is combined. Add the chicken thighs, tossing to coat thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 12 hours for maximum flavor.
Preheat the Oven: Set your oven to 400°F (200°C) so it’s hot and ready when you’re prepared to bake.
Sear the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Remove the chicken from the marinade—make sure to reserve the marinade—and cook the chicken thighs for about 2-3 minutes on each side until they are nicely browned but not fully cooked. Once done, remove the chicken from the skillet and set it aside.
Cook the Onions and Rice: In the same skillet, add the diced onion and cook for about 2-3 minutes until it softens. Next, stir in the jasmine rice and minced garlic, and cook for another minute.
Add Broth and Marinade: Pour in the chicken broth along with the reserved marinade, then bring the mixture to a simmer.
Bake It All Together: After simmering, place the seared chicken thighs on top of the rice mixture in the skillet. Cover with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
Serve the Dish: When the baking time is up, take the skillet out of the oven and let it cool for a few minutes. Drizzle Yum Yum sauce over the top before serving. Enjoy!

How to Serve Hibachi Chicken and Rice Bake

Serving Hibachi Chicken and Rice Bake is a breeze! You can dish it out right from the skillet, letting everyone serve themselves. For a nice presentation, add a sprinkle of chopped green onions or sesame seeds over the top. This dish pairs wonderfully with steamed vegetables, such as broccoli or carrots, to enhance the meal’s colorful look and nutritional value.

For a finishing touch, have extra Yum Yum sauce on the side for those who love an extra dip!

Tips for Hibachi Chicken and Rice Bake

Adjust the Spice: If you like a little heat, add a pinch of red pepper flakes to the marinade for a spicy kick.
Veggie Boost: Toss some mixed vegetables like bell peppers or snap peas into the rice mixture for added flavor and nutrition.
Rice Alternatives: While jasmine rice works beautifully, you can use basmati or even brown rice if you prefer.

Hibachi Chicken and Rice Bake FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but remember they may dry out more easily. Don’t overcook them!

How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop.

Can I double this recipe?
Absolutely! Just make sure to use a larger skillet or a baking dish to accommodate the extra ingredients.

Hibachi Chicken and Rice Bake is a delightful dish that caters to everyone’s taste buds, from the first bite to the last. Get in the kitchen and try this simple yet flavorful recipe; you won’t be disappointed!

Hibachi Chicken and Rice Bake

A delightful recipe that combines tender marinated chicken thighs and fluffy jasmine rice, baked together in one dish for an incredible depth of flavor.

Print Recipe Pin Recipe

Prep Time 1 15

Cook Time 30

Total Time 1 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 540

Ingredients Method Notes

Ingredients

For the Marinade

5 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon black pepper
1/2 tablespoon grated ginger or 1 teaspoon ground ginger

Main Ingredients

5-6 large boneless skinless chicken thighs (about 1.1 kg)
2 tablespoons olive oil for searing the chicken
1 cup diced onion
1 1/2 cups jasmine rice
2 cloves garlic, minced
2 cups low sodium chicken broth
1 Homemade or bottled Yum Yum Sauce for serving

Method

Marinade the Chicken

In a large bowl, mix the soy sauce, brown sugar, rice wine vinegar, black pepper, and ginger until combined.
Add the chicken thighs, tossing to coat thoroughly. Cover and let marinate in the refrigerator for at least 1 hour or up to 12 hours.

Preheat the Oven

Set your oven to 400°F (200°C).

Sear the Chicken

Heat a large skillet over medium-high heat and add the olive oil.
Remove the chicken from the marinade and cook for about 2-3 minutes on each side until browned but not fully cooked.
Remove chicken from the skillet and set aside.

Cook the Onions and Rice

In the same skillet, add diced onion and cook for 2-3 minutes until softened.
Stir in the jasmine rice and minced garlic, and cook for another minute.

Add Broth and Marinade

Pour in the chicken broth along with the reserved marinade and bring to a simmer.

Bake It All Together

Place the seared chicken thighs on top of the rice mixture in the skillet.
Cover with a lid or aluminum foil and bake in the preheated oven for 30 minutes.

Serve the Dish

When the baking time is up, remove the skillet from the oven and let it cool for a few minutes.
Drizzle Yum Yum sauce over the top before serving.

Notes

For a nice presentation, add a sprinkle of chopped green onions or sesame seeds. This dish pairs wonderfully with steamed vegetables, such as broccoli or carrots. Have extra Yum Yum sauce on the side for those who love an extra dip.