I’m excited to share my Honey BBQ Chicken and Rice, a one-pan dish that pairs juicy chicken with smoky barbecue sauce and fluffy seasoned rice for a quick, high protein weeknight meal.

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I love how this Honey Bbq Chicken Rice looks ordinary on paper but hits hard in the mouth. The boneless skinless chicken thighs get sticky and stay juicy, and that touch of honey makes everything sing.

It’s a one pan kind of meal I reach for when the week gets hectic, a real staple in my Quick And Easy Healthy Dinner Recipes list. It’s not fancy, and I mess it up sometimes, but every time it delivers bold sweet and smoky flavors you didn’t expect.

Try it once and you’ll keep finding reasons to make it again.

Ingredients

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Chicken thighs: juicy, rich in protein and iron, more fat than breast, very forgiving.
White rice: starchy carbs for energy, low fiber, so pair with veg for balance.
BBQ sauce: adds smoky sweet tang, watch sugar content, boosts flavor fast.
Honey: natural sweetener, adds shine and depth, use sparingly for balance.
Onion: builds savory base, gives fiber and vitamin C, caramelizes nicely.
Garlic: strong aroma, small calories lots of flavor, may help immunity.
Bell pepper: crunchy, adds vitamin C and color, keeps dish bright and fresh.
Chicken broth: adds savory liquid for rice, low sodium keeps salt in check.
Soy sauce: salty umami boost, small amount adds depth watch sodium levels.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs

1 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 cup long grain white rice, rinsed

1 3/4 cups low sodium chicken broth

3/4 cup BBQ sauce your favorite

2 tbsp honey

1 tbsp soy sauce

1 cup diced bell pepper any color optional

1/2 cup frozen corn optional

1 tbsp cornstarch optional

2 tbsp cold water optional

2 green onions sliced for garnish optional

1 tbsp butter optional

How to Make this

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1. Pat 1 1/2 lb boneless skinless chicken thighs dry with paper towel, then season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder.

2. Heat 1 tbsp olive oil in a large heavy skillet over medium high heat until shimmering, add chicken and sear 3 to 4 minutes per side until golden brown, it wont be fully cooked through yet, transfer chicken to a plate.

3. Turn heat to medium, add 1 tbsp butter if using, then add 1 medium diced yellow onion and 2 cloves minced garlic, sauté 2 to 3 minutes until softened and fragrant.

4. Add 1 cup rinsed long grain white rice to the pan, stir to coat and toast for about 1 minute.

5. In a bowl whisk together 1 3/4 cups low sodium chicken broth, 3/4 cup BBQ sauce, 2 tbsp honey and 1 tbsp soy sauce then pour into the skillet, scrape up browned bits, stir in 1 cup diced bell pepper and 1/2 cup frozen corn if using, bring to a gentle simmer.

6. Nestle the seared chicken back into the rice mixture, reduce heat to low, cover and simmer gently 18 to 20 minutes until rice is tender and chicken reaches 165 F or no pink remains.

7. If you want a thicker glaze mix 1 tbsp cornstarch with 2 tbsp cold water until smooth and stir into the pan, simmer uncovered 1 to 2 minutes until sauce thickens; taste and adjust salt or BBQ for sweetness.

8. Remove from heat, let sit uncovered for 5 minutes, then fluff the rice with a fork, slice or shred the chicken and spoon sauce over everything.

9. Garnish with sliced green onions and an extra little pat of butter if you like, serve hot and enjoy.

Equipment Needed

1. Large heavy skillet 10 to 12 inch, you’ll sear the chicken here
2. Tongs or spatula for flipping and handling the thighs
3. Measuring cups and measuring spoons for the rice, broth, BBQ and spices
4. Mixing bowl and a whisk or fork to mix the sauce and slurry
5. Chef’s knife and cutting board for the onion, bell pepper and green onions
6. Liquid measuring cup or small pitcher for the chicken broth
7. Instant read thermometer to make sure chicken hits 165 F
8. Paper towels and a plate to pat dry and rest the chicken

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts cook faster and dry out easier though, so cut them into 1 inch pieces or thin them, sear quickly and simmer with the rice about 15 to 18 minutes, or until the internal temp hits 165 F. Another easy trick is to cook the rice separately and fold in cooked chicken at the end so it doesn't overcook.

Q: My rice turned out mushy or gummy, what went wrong? A: Most likely too much liquid, stirred too much, or cooked at too high heat. For this recipe follow 1 cup rice to 1 3/4 cup broth, bring to a simmer, cover and cook low for about 18 to 20 minutes then let rest 5 to 10 minutes with the lid on. Also rinsing the rice helps, but don't over rinse or mash the grains when rinsing.

Q: How do I thicken the BBQ honey sauce so it clings to the chicken and rice? A: Make a slurry with 1 tbsp cornstarch and 2 tbsp cold water, whisk then stir into the hot pan and simmer 1 to 2 minutes until glossy and thick. Or simmer uncovered a bit longer to reduce and concentrate the sauce, but watch it so it doesn't burn.

Q: Can I make this ahead or freeze it? A: Yes. Store in the fridge up to 3 days, reheat gently with a splash of broth to loosen it. You can freeze portions up to 3 months, thaw overnight in the fridge and reheat on the stove, again adding a little liquid if it seems dry.

Q: When should I add optional veggies like bell pepper or corn? A: Add diced bell pepper about 8 to 10 minutes before the end so it stays slightly crisp, add frozen corn in the last 2 to 3 minutes so it warms through without getting mushy. If you want softer peppers, add them earlier.

Q: The finished dish is too sweet, how do I fix it? A: Cut sweetness by using a tangier BBQ sauce, reduce the honey to 1 tablespoon or less, or add a splash of apple cider vinegar, lemon or lime juice and a pinch of salt to brighten and balance the flavors.

Honey BBQ Chicken Rice Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts (same weight, watch them closely they cook faster), or use bone in thighs for richer flavor but add 10-15 minutes, or go vegetarian with firm tofu (press, cube and pan brown before adding).
Long grain white rice: swap for brown rice (use 2 cups broth, simmer 35-45 minutes until tender), or jasmine rice (same liquid works but it cooks a bit softer), or cauliflower rice for low carb (stir in last 5 minutes, no extra broth).
BBQ sauce: swap for hoisin sauce for a sweeter Asian twist, or make a quick substitute with 1/2 cup ketchup + 2 tbsp brown sugar + 1 tbsp apple cider vinegar (taste and adjust), or use teriyaki for a different but tasty glaze.
Soy sauce: swap for tamari 1:1 for gluten free, or coconut aminos 1:1 for lower sodium and milder flavor, or use Worcestershire sauce in a pinch but use a bit less and taste as you go.

Pro Tips

– Get a good sear, dont skip it. Searing the thighs until a deep golden color gives you those browned bits that make the whole dish taste way better. When you add the liquid, scrape the pan well so that flavor gets into the rice.

– Use an instant-read thermometer and then let the chicken rest. Pull the thighs at 165 F, let them sit 5 minutes before slicing or shredding so the juices redistribute and the meat stays juicy not dry.

– Taste and tweak the BBQ mix before you cook. Most store made sauces are pretty sweet so a splash of vinegar or a squeeze of lemon will balance it, and a little extra soy or salt can round it out. If the sauce is too thin at the end, mix cornstarch with cold water and stir it in a bit at a time until you get the glaze you want.

– Don’t panic if the rice isnt perfect on the first try. Toasting the rice briefly helps, but if it’s still firm after the cook time, add a few tablespoons of hot broth, cover tightly, and simmer on the lowest heat for another 5 minutes. Fluff gently when its done so the grains dont mash.

Honey BBQ Chicken Rice Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my Honey BBQ Chicken and Rice, a one-pan dish that pairs juicy chicken with smoky barbecue sauce and fluffy seasoned rice for a quick, high protein weeknight meal.

Servings

servings

Calories

766

kcal

Equipment: 1. Large heavy skillet 10 to 12 inch, you’ll sear the chicken here
2. Tongs or spatula for flipping and handling the thighs
3. Measuring cups and measuring spoons for the rice, broth, BBQ and spices
4. Mixing bowl and a whisk or fork to mix the sauce and slurry
5. Chef’s knife and cutting board for the onion, bell pepper and green onions
6. Liquid measuring cup or small pitcher for the chicken broth
7. Instant read thermometer to make sure chicken hits 165 F
8. Paper towels and a plate to pat dry and rest the chicken

Ingredients

1 1/2 lb boneless skinless chicken thighs
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup long grain white rice, rinsed
1 3/4 cups low sodium chicken broth
3/4 cup BBQ sauce your favorite
2 tbsp honey
1 tbsp soy sauce
1 cup diced bell pepper any color optional
1/2 cup frozen corn optional
1 tbsp cornstarch optional
2 tbsp cold water optional
2 green onions sliced for garnish optional
1 tbsp butter optional

Directions

Pat 1 1/2 lb boneless skinless chicken thighs dry with paper towel, then season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder.
Heat 1 tbsp olive oil in a large heavy skillet over medium high heat until shimmering, add chicken and sear 3 to 4 minutes per side until golden brown, it wont be fully cooked through yet, transfer chicken to a plate.
Turn heat to medium, add 1 tbsp butter if using, then add 1 medium diced yellow onion and 2 cloves minced garlic, sauté 2 to 3 minutes until softened and fragrant.
Add 1 cup rinsed long grain white rice to the pan, stir to coat and toast for about 1 minute.
In a bowl whisk together 1 3/4 cups low sodium chicken broth, 3/4 cup BBQ sauce, 2 tbsp honey and 1 tbsp soy sauce then pour into the skillet, scrape up browned bits, stir in 1 cup diced bell pepper and 1/2 cup frozen corn if using, bring to a gentle simmer.
Nestle the seared chicken back into the rice mixture, reduce heat to low, cover and simmer gently 18 to 20 minutes until rice is tender and chicken reaches 165 F or no pink remains.
If you want a thicker glaze mix 1 tbsp cornstarch with 2 tbsp cold water until smooth and stir into the pan, simmer uncovered 1 to 2 minutes until sauce thickens; taste and adjust salt or BBQ for sweetness.
Remove from heat, let sit uncovered for 5 minutes, then fluff the rice with a fork, slice or shred the chicken and spoon sauce over everything.
Garnish with sliced green onions and an extra little pat of butter if you like, serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.