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Honey BBQ Chicken Rice

This honey BBQ chicken rice is a one-pan comfort dish featuring sticky-sweet BBQ glaze, tender chicken thighs, and fluffy rice, all cooked together for a fast and easy dinner. Perfect for busy families and crowd-pleasers alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs Thighs stay moist; use boneless skinless breasts if preferred but reduce initial sear time.
  • 1 cup long-grain rice Use long-grain white rice for the quickest results.
  • 2 cups chicken broth For brown rice, increase broth and simmer time.
  • 1/2 cup BBQ sauce Ensure BBQ sauce is gluten-free if needed.
  • 1/4 cup honey Adds sweetness to the dish.
  • 1 tsp garlic powder Enhances flavor.
  • 1 tsp onion powder Enhances flavor.
  • 1/2 tsp smoked paprika Gives depth to the flavor.
  • Salt and pepper to taste Salt and pepper Season to your preference.
  • 1 cup mixed vegetables (optional) Add for color and nutrition.
  • Chopped green onions for garnish Chopped green onions Garnish before serving.

Method
 

Preparation
  1. Pat the chicken thighs dry and season evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat a large skillet over medium heat and add 1 tablespoon oil. Sear the chicken thighs for 3 to 4 minutes per side until golden brown. Remove to a plate and set aside.
  3. In a small bowl, mix the BBQ sauce and honey. Optionally stir in soy sauce and minced garlic for added depth.
Cooking
  1. In the same pan, add the uncooked rice and toast for 1 to 2 minutes, stirring until lightly fragrant.
  2. Pour in the chicken broth and half of the prepared sauce. Stir to combine and scrape up any browned bits from the bottom.
  3. Nestle the seared chicken back into the pan and pour over the remaining sauce.
  4. Reduce heat to low, cover, and simmer for 15 minutes.
  5. Add the mixed vegetables, cover, and cook for an additional 5 minutes or until rice is tender and chicken reaches 165°F.
  6. Remove from heat and let sit covered for 5 minutes before serving, garnished with chopped green onions.

Notes

For a spicier version, add cayenne or jalapeños to the sauce. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.