Description
One-Pan Bold Honey BBQ Chicken Rice: Juicy chicken simmered in sweet honey BBQ sauce with fragrant rice. Quick, flavorful, and family favorite!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice, rinsed and drained
- 1¾ cups (415ml) low-sodium chicken broth
- ½ cup (120ml) honey BBQ sauce, plus ¼ cup for glazing
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the BBQ sauce mixture by combining ½ cup BBQ sauce, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne (if using) in a small bowl. Set aside.
- Step 2: Season chicken thighs generously with salt and black pepper on both sides. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. When oil is shimmering, add chicken thighs and sear until golden brown, about 4-5 minutes per side. You’re not cooking them through, just developing flavor and color. Transfer chicken to a plate and set aside.
- Step 3: In the same pan, add diced onion and bell pepper to the chicken drippings. Sauté for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic burn or it will turn bitter!
- Step 4: Add the rinsed rice to the pan and stir for 1-2 minutes to lightly toast the grains. This extra step adds another dimension of nutty flavor to your **Bold Honey BBQ Chicken Rice**.
- Step 5: Pour in the chicken broth and half of the prepared BBQ sauce mixture. Stir to combine, scraping up any flavorful browned bits from the bottom of the pan. Bring the mixture to a gentle boil.
- Step 6: Return the seared chicken thighs to the pan, nestling them into the rice mixture. Reduce heat to low, cover the pan, and simmer for 18-20 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Step 7: Once the rice is nearly cooked, brush the remaining BBQ sauce mixture over the chicken thighs. Continue cooking uncovered for 5 minutes to allow the sauce to caramelize and form a sticky glaze.
- Step 8: Remove from heat and let the dish rest, covered, for 5 minutes. This crucial resting period allows the flavors to meld and the rice to absorb any remaining liquid. Garnish with sliced green onions and chopped parsley before serving your delicious **One-Pan Bold Honey BBQ Chicken Rice**.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg