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Honey BBQ Chicken Rice

Honey BBQ chicken rice recipe in a skillet garnished with fresh green onions
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A flavorful one-pan meal combining tender seared chicken thighs with smoky BBQ sauce, sweet honey, and aromatic spices, cooked alongside fluffy long-grain rice and mixed vegetables. Comforting, hearty, halal-friendly, and ready in 35 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts (thighs recommended)
  • 1 cup long-grain white rice
  • 2 cups chicken broth (low-sodium recommended)
  • 1/2 cup BBQ sauce (mesquite or hickory recommended)
  • 1/4 cup honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup mixed vegetables, frozen or fresh
  • Drizzle of neutral oil, for searing
  • Chopped green onions or fresh parsley, for garnish (optional)

Instructions

  1. Pat chicken dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat a drizzle of oil in a large skillet over medium heat. Sear chicken 3 to 4 minutes per side without moving until golden. Remove and set aside.
  2. In the same pan, add uncooked long-grain rice. Toast over medium heat for 1 to 2 minutes, stirring constantly, until slightly golden and nutty-smelling.
  3. Pour in chicken broth and stir in BBQ sauce and honey until fully combined. Scrape up any browned bits from the pan bottom.
  4. Return seared chicken to the pan, pressing it into the rice mixture. Bring to a gentle boil, reduce heat to low, cover with a tight lid, and simmer for 15 minutes without lifting the lid.
  5. After 15 minutes, sprinkle mixed vegetables evenly over the top. Cover immediately and cook for 5 more minutes, until rice is tender and chicken reads 165 degrees F (74 degrees C) on a meat thermometer.
  6. Remove from heat and let sit covered for 5 minutes. Fluff gently with a fork, garnish with green onions or parsley, and serve hot.

Notes

  • Use long-grain white rice only. Short-grain varieties absorb liquid differently and become mushy with this method.
  • Do not lift the lid during the 15-minute simmer. Trapped steam is what cooks the rice evenly.
  • Chicken thighs stay juicier than breasts and are strongly recommended for this recipe.
  • For a spicy version, add a pinch of cayenne or use a spicy BBQ sauce.
  • For brown rice, increase broth by 1/3 cup and add 10 to 15 minutes to the simmer time.
  • Shrimp, tofu, or thinly sliced beef can be substituted for chicken.

Nutrition

Find it online: https://www.benefitiany.com/easy-honey-bbq-chicken-rice/