Embark on a flavorful fusion with our BBQ Maqluba – a sizzling twist on the classic Middle Eastern dish. Immerse yourself in the tantalizing aromas and smoky essence as tradition meets the grill. This innovative recipe blends traditional spices with barbecue char, creating a harmony of flavors that will leave your taste buds dancing. Join us in reinventing the art of grilling with BBQ Maqluba – a culinary adventure that promises a symphony of flavors in every bite.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
- 2 liter or 8 cups chicken broth
1 kilo or 2.5 lb chicken thighs
1/2 cup sunflower oil
- 1/4 cup PitmasterX chicken seasoning
1 cup barbecue sauce
3 bell peppers
3 yellow onions
1 kilo or 2.5 lb rice
1 jar pickled jalapeño's
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
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Combine 1 cup of sunflower oil with 1/4 cup of Pitmaster X chicken seasoning.
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Marinate the chicken overnight in the seasoning and oil mixture.
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Preheat your barbecue and adjust it to a low temperature.
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Grill the marinated chicken on the barbecue until it develops a smoky flavor and reaches an internal temperature of 75°C or 175°F.
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Once the chicken achieves a deliciously grilled exterior, brush on some BBQ sauce.
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Slice three bell peppers and three onions, then sauté them.
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Prepare a pan by greasing it with oil and lining the bottom with parchment paper.
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To assemble your BBQ meat pie, begin with a layer of chicken, followed by vegetables and rice.
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Repeat this layering until all ingredients are used.
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Pour chicken broth into the pan until it reaches a finger's breadth above the rice.
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Simmer the layered pan on low heat for 10 minutes with the lid on, allowing the flavors to blend.
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Remove it from the heat and let it sit uncovered for an additional 10 minutes.
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Finally, flip the pan onto a serving platter, glaze it with BBQ sauce, and add a spicy kick with jalapeños.
