Go Back
Honey BBQ chicken rice in a large skillet with golden chicken thighs, fluffy rice, and mixed vegetables garnished with chopped green onions

Honey BBQ Chicken Rice

Juicy chicken thighs simmered with long-grain rice in a sweet and smoky honey BBQ sauce, all cooked together in one skillet. A simple and satisfying weeknight dinner ready in 50 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth low-sodium recommended
  • 0.5 cup BBQ sauce smoky or hickory-style recommended
  • 0.25 cup honey
  • 1 tbsp soy sauce
  • 1-2 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • 1 cup mixed vegetables peas, carrots, or corn — optional
  • green onions chopped, for garnish

Equipment

  • Large deep skillet or wide saucepan with lid
  • Small mixing bowl
  • Whisk
  • Instant-read thermometer

Method
 

  1. Season chicken thighs on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat a large deep skillet over medium heat with a thin layer of oil. Sear chicken for 3 to 4 minutes per side until golden brown. Chicken does not need to be fully cooked. Remove and set aside.
  3. In a small bowl, whisk together BBQ sauce, honey, soy sauce, and minced garlic until smooth.
  4. In the same skillet over medium heat, add the uncooked rice and toast for 1 to 2 minutes, stirring often, until lightly golden and nutty-smelling.
  5. Pour in chicken broth and half of the honey BBQ sauce mixture. Stir to combine, scraping up any browned bits from the bottom of the pan.
  6. Nestle the chicken thighs back into the skillet on top of the rice. Pour the remaining honey BBQ sauce over the chicken.
  7. Reduce heat to low, cover tightly with a lid, and simmer for 15 minutes. Do not lift the lid during this time or the steam will escape and the rice will cook unevenly.
  8. Add mixed vegetables on top, replace the lid, and cook for 5 more minutes until rice is tender and chicken reaches an internal temperature of 165 degrees F.
  9. Remove from heat and let the skillet rest, covered, for 5 minutes. Garnish with chopped green onions and serve hot.

Notes

Do not lift the lid during the 15-minute simmer or the rice will not cook evenly. Use low-sodium broth to control saltiness. Leftovers store in the fridge for up to 4 days and reheat best with a splash of broth. Shred leftover chicken back into the rice before storing for easier reheating.