The first time I made this honey BBQ chicken rice, my kitchen smelled like a backyard grill and a diner at once.
It hit that sweet-and-smoky spot with minimal fuss and one pan for cleanup.
This is a weeknight winner that feels special enough for company.
If you want other easy chicken-and-rice ideas, I also enjoy a slow-cooker version of pulled BBQ chicken for busy days.
It’s a nice companion recipe if you like set-it-and-forget-it dinners: easy pulled BBQ chicken in the slow cooker.
Why You’ll Love This Recipe
- One-pan comfort with minimal cleanup.
- Sweet honey and bold BBQ create a balanced sauce.
- Rice cooks in the same pan so it soaks up all the flavors.
- Flexible: add veggies, switch heat levels, or double for meal prep.
The texture is comforting — tender, juicy chicken thighs nestled in glossy, slightly sticky rice.
The rice has individual grains that carry the sauce rather than turning gluey, and the chicken keeps a bite because thighs handle simmering well.
That contrast between the caramelized sear and the soft, saucy rice is what makes this a weeknight staple.
“This recipe converted my picky family — the sauce is perfect and it’s so easy to scale. Five stars!” — Jenna, reader
For another rice-baked comfort dish that delivers similar crowd-pleasing results, check out this layered casserole inspiration: chicken enchilada rice casserole.
Key Ingredients
Chicken thighs — Boneless, skinless chicken thighs are forgiving during simmering.
They stay juicy and won’t dry out like breasts often do when cooked directly in simmering liquid.
If you buy pre-trimmed thighs, you’re saving prep time; look for one-pound packages labeled “boneless, skinless.”
Long-grain rice — Long-grain rice gives the best separate-grain texture in this one-pan method.
It absorbs stock and sauce without collapsing into mush.
I use standard long-grain white rice for predictable cooking times; if using basmati or jasmine, reduce resting time slightly and check for doneness.
BBQ sauce — This is the backbone of flavor, not just a glaze.
Choose a sauce with a balance of tomato tang and smoke.
A mid-range bottled sauce works great; if you like heat or more vinegar brightness, adjust with hot sauce or a splash of apple cider vinegar.
Honey — Honey is the sweet counterpoint that creates a glossy finish and helps with gentle caramelization.
Use runny, light honey so it mixes easily with the BBQ.
Avoid heavy molasses-like honeys unless you want a deeper, darker flavor profile.
Full ingredients list:
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 cup BBQ sauce
- 1/4 cup honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup mixed vegetables (optional)
- Chopped green onions for garnish
You can also explore bright flavor pairings with other rice bowls for inspiration like this savory-sweet option: chicken sweet potato rice bowl.
Step-by-Step Instructions
Step 1: Season and sear the chicken
Pat the thighs dry and sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over both sides.
Heat an oven-safe or heavy-bottomed skillet over medium heat with a tablespoon of oil.
Sear the thighs 3–4 minutes per side until a golden brown crust develops.
Remove the chicken and set it aside on a plate.
Pro Tip: You’ll know the sear is right when the chicken releases easily from the pan — if it sticks, give it another 30–60 seconds.
Step 2: Make the sauce
In a small bowl, whisk together BBQ sauce, honey, soy sauce, and minced garlic.
Taste for balance — if your BBQ is very sweet, add a splash of soy or a tiny squeeze of lemon to brighten.
Reserve half of this mixture to finish the dish later.
Pro Tip: Use a light-handed soy sauce when you want umami without overpowering the BBQ flavor.
Step 3: Toast the rice
In the same hot pan, add the dry rice and toast it for 1–2 minutes, stirring constantly.
Toasting adds a subtle nutty note and helps each grain stay separate during the simmer.
Stir in the chicken broth and pour in half the prepared sauce, scraping the browned bits from the pan.
Pro Tip: Toasting is quick — watch for a faint nutty aroma and a few translucent grains.
Step 4: Return chicken and simmer
Nestle the seared thighs back on top of the rice without crowding them.
Pour the remaining sauce over the chicken so it bastes while the rice cooks.
Cover the skillet and reduce heat to low; simmer gently for 15 minutes.
Pro Tip: Keep the lid on tight during this phase — lifting the lid lets steam escape and extends cooking time.
Step 5: Add vegetables and finish
After 15 minutes, stir in the mixed vegetables if using.
Cover and cook for another 5 minutes or until the rice is tender and chicken reaches 165°F internally.
Remove from heat and let the pan sit, covered, for 5 minutes to let steam finish the rice.
Pro Tip: Frozen mixed vegetables work fine — stir them in frozen; they’ll heat through in the final 5 minutes.
Step 6: Garnish and serve
Fluff the rice gently and slice or pull the thighs into chunks if preferred.
Scatter chopped green onions over the top and serve straight from the skillet for an easy family-style meal.
Visual cue: The dish is ready when the sauce around the edges is glossy and the rice is plump.
For alternative cooking techniques and flavor twists, I sometimes borrow a searing-and-simmering sequence used in tropical dishes like this coconut-chicken approach: coconut chicken and rice method.
Expert Tips for Success
- Measure rice and liquid accurately. A 1:2 rice-to-broth ratio is what this recipe needs; too much liquid makes the rice mushy, too little leaves it undercooked.
- Use an even, medium-low simmer. A vigorous boil will break the rice and dry out the chicken. Adjust the burner to maintain gentle steam under the lid.
- Sear well for flavor. Browned bits from searing add depth when deglazed with the broth and sauce. Don’t rush this step.
- Rest after cooking. A 5–10 minute resting period allows steam to finish cooking and firms up the chicken for cleaner slices.
- Check the internal temperature. Use an instant-read thermometer; thighs are done around 165°F (74°C), though many cooks prefer pulling at 170°F for tenderness.
- Adjust sauce intensity. If your BBQ base is smoky-heavy, lighten it with additional honey or a dash of citrus; if too sweet, a tablespoon of soy or a splash of vinegar tames it.
- Choose the right pan. A heavy-bottomed skillet or Dutch oven distributes heat evenly and prevents hot spots that can scorch the rice.
- Swap rice carefully. If you swap to brown rice, pre-cook or use significantly more liquid and add 15–20 more minutes of simmer time.
- For crisp edges, uncover in the last 3–4 minutes and increase heat slightly to create a slight crust on the rice bottom—think stove-top paella finish.
- Use room-temperature chicken for even searing; cold thighs lower pan temp and prevent a good crust.
Storage & Freezing
Fridge storage: Cool the dish to room temperature within two hours.
Transfer to an airtight container and refrigerate for up to 3–4 days.
Reheat single portions in a skillet over medium-low heat with a splash of chicken broth to revive moisture, stirring occasionally until warmed through.
Freezer storage: Cool completely, then portion into freezer-safe containers.
Freeze for up to 2 months for best quality.
Thaw overnight in the fridge before reheating.
Reheating from frozen: If reheating from frozen, thaw overnight first.
Reheat gently in a covered skillet with a splash of broth, or microwave in short bursts, stirring between intervals to ensure even heating.
Avoid overheating which will dry out the chicken; add a drizzle of oil or butter if it feels dry.
Variations & Substitutions
Spicy honey BBQ: Stir 1–2 teaspoons of Sriracha or a pinch of cayenne into the sauce for heat.
Swap the honey for maple syrup for a deeper, less floral sweetness.
Vegetable-forward: Add bell peppers and corn at the same time you add the mixed vegetables.
For more greens, stir in baby spinach off the heat for a minute to wilt.
Grain swaps: Use jasmine for a more aromatic finish, or quick-cook wild rice blends — adjust liquid and cook time accordingly.
If using brown rice, par-cook or increase broth to 2 1/2–3 cups and extend simmering time.
Protein swaps: Chicken breasts can be used but watch for dryness; slice thin before searing and reduce simmer time.
For a vegetarian option, replace thighs with seared tofu or tempeh and use vegetable broth.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, but breasts dry out more easily. Sear quickly and reduce the simmer time.
Consider slicing breasts into cutlets before searing so they cook more evenly during the covered simmer.
Q: What rice is best for this one-pan method?
A: Standard long-grain white rice is the most forgiving here.
It soaks up the broth and sauce without turning gluey and finishes in the prescribed time.
If you use jasmine or basmati, watch doneness a few minutes earlier.
Q: Do I have to use soy sauce in the sauce mix?
A: The soy sauce adds umami and depth, but it’s optional.
If you avoid soy, substitute with a splash of Worcestershire sauce, tamari, or a small pinch of mushroom powder for savory complexity.
Q: Can I make this ahead for meal prep?
A: Yes. Store in airtight containers in the fridge for up to 4 days.
Reheat with a splash of broth and a quick pan-sear to refresh textures.
Q: Why did my rice turn out mushy?
A: Likely too much liquid or overcooking.
Check your rice-to-liquid ratio and simmer gently; aggressive boiling breaks grains down.
Also make sure you used long-grain white rice unless you adjusted for other types.
Final Thoughts
This honey BBQ chicken rice is an easy, flavor-forward weeknight meal that rewards a small amount of technique.
If you made it, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
For a quick comparison and another one-pan honey BBQ take, see this fast 30-minute variation that inspired my timing and balance: Delicious 30-Minute Honey BBQ Chicken and Rice Recipe.
If you want a family-friendly bowl version with extra veggies and build-your-own options, this guide is a helpful resource: Honey BBQ Chicken Bowls · Easy Family Recipes.
Honey BBQ Chicken Rice
Ingredients
Chicken and Rice Ingredients
- 1 lb boneless, skinless chicken thighs Look for pre-trimmed packages for convenience.
- 1 cup long-grain rice Standard long-grain white rice is recommended.
- 2 cups chicken broth Use low-sodium for a healthier option.
- 1/2 cup BBQ sauce Choose a balanced BBQ sauce.
- 1/4 cup honey Use light honey for best results.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- to taste Salt and pepper
- 1 cup mixed vegetables (optional) Frozen mixed vegetables work well.
- Chopped green onions for garnish
Instructions
Preparation
- Pat the chicken thighs dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat an oven-safe skillet over medium heat with a tablespoon of oil and sear the thighs for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
Making the Sauce
- In a small bowl, whisk together BBQ sauce, honey, soy sauce, and minced garlic. Reserve half for later use.
Toasting the Rice
- In the same pan, add the dry rice and toast for 1–2 minutes, stirring constantly.
- Stir in the chicken broth and half of the prepared sauce, scraping the browned bits from the pan.
Simmering
- Nestle the chicken thighs back on top of the rice and pour the remaining sauce over the chicken.
- Cover and reduce heat to low; simmer for 15 minutes.
Adding Vegetables
- After 15 minutes, stir in mixed vegetables if using, cover, and cook for another 5 minutes.
- Remove from heat and let sit, covered, for another 5 minutes.
Serving
- Fluff the rice gently and slice or pull apart the chicken thighs. Garnish with chopped green onions and serve.
