Description
A juicy honey BBQ chicken and rice made entirely in one skillet, delivering smoky-sweet flavor in every bite. Tender boneless chicken thighs are seared, then simmered with aromatics, long-grain rice, and a glossy honey BBQ glaze. Minimal cleanup, under 40 minutes from start to finish, and perfect for weeknight dinners or casual entertaining.
Ingredients
For the chicken:
- 1¼ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
Aromatics & rice:
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1½ cups long-grain white rice, rinsed and drained
- 3 cups low-sodium chicken broth
Honey BBQ sauce:
- ½ cup BBQ sauce
- ¼ cup honey
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Pinch red pepper flakes (optional)
Finish:
- 1 tbsp unsalted butter
- ½ cup frozen corn or peas (optional)
- 2 green onions, thinly sliced
- Fresh parsley, chopped (optional)
Instructions
Warm the olive oil in a large deep skillet (with lid) over medium-high heat. Toss chicken with salt, pepper, smoked paprika, and garlic powder. Sear in the hot oil until lightly browned on the edges, 3–4 minutes; remove to a plate. The chicken will finish cooking later.
Lower heat to medium. Add onion and bell pepper to the skillet and cook until softened, 3–4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add the rinsed rice and stir to coat, toasting for 1–2 minutes until the grains look slightly translucent.
Whisk together BBQ sauce, honey, apple cider vinegar, Worcestershire, Dijon, and red pepper flakes. Pour the chicken broth and the honey-BBQ mixture into the skillet, scraping up any browned bits.
Return the browned chicken (and any juices) to the skillet, nestling the pieces into the rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the rice is tender and most liquid is absorbed, 15–18 minutes.
Remove the lid. Stir in butter and the corn or peas if using. Let simmer uncovered 1–2 minutes to thicken slightly, then turn off the heat and rest 5 minutes.
Fluff the rice, taste and adjust salt or BBQ sauce if needed. Top with green onions and parsley and serve hot.
Notes
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Rinse rice thoroughly to avoid stickiness.
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Keep simmer low to prevent burning and ensure even cooking.
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Rest the dish for 5 minutes before fluffing rice to lock in moisture.
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Adjust sauce sweetness by tweaking honey and vinegar ratios.
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Garnish with fresh herbs for brightness just before serving.