Honey BBQ Chicken Rice
A succulent one-pan meal featuring juicy chicken thighs, long-grain rice, and a sweet & smoky honey BBQ sauce, perfect for weeknight dinners.
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.
Notes
For a spicier version, stir in Sriracha or cayenne. Consider using brown rice but adjust cooking time and liquid accordingly.