Description
This Honey BBQ Chicken Rice recipe combines tender, spice-rubbed chicken thighs simmered in a homemade sweet and tangy honey BBQ sauce, served over fluffy long-grain rice. It’s a comforting and flavorful one-pot meal perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Honey BBQ Sauce
- 1 cup Honey BBQ Sauce (store-bought or homemade)
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- Pinch of cayenne pepper (optional)
Rice
- 2 cups long-grain rice (basmati or jasmine)
- 4 cups chicken broth (or water)
- 1 tablespoon butter or olive oil
- 1/2 teaspoon salt
Garnish
- Chopped green onions
- Sesame seeds
- Red pepper flakes (optional)
Instructions
- Prepare the Honey BBQ Sauce: In a medium saucepan, whisk together ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper if using.
- Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce heat to low and simmer gently for 15-20 minutes, stirring occasionally to meld the flavors.
- Adjust Sauce Seasonings: Taste and adjust sweetness, tang, or heat by adding more honey, vinegar, or cayenne pepper. Remove from heat and cool completely. Store in an airtight container in the fridge if making ahead.
- Prepare the Chicken: Pat chicken thighs dry and cut into 1-inch pieces. In a large bowl, toss chicken with olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper if using, salt, and pepper until evenly coated. Marinate in the refrigerator for at least 30 minutes.
- Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if necessary. Sear each side for 2-3 minutes until golden brown.
- Cook Chicken in Sauce: Pour the prepared Honey BBQ sauce over the seared chicken. Stir to coat evenly. Bring to a simmer, then reduce heat to low. Cover and simmer for 20-25 minutes until chicken is cooked through and sauce thickens. Check that internal temperature reaches 165°F (74°C).
- Optional Shredding: For extra tenderness, shred the chicken directly in the skillet using two forks before serving.
- Cook the Rice: Rinse the rice under cold water to remove excess starch. In a medium saucepan, combine rinsed rice, chicken broth, butter or olive oil, and salt. Bring to a boil over medium-high heat.
- Simmer Rice: Once boiling, reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5-10 minutes.
- Fluff Rice and Assemble: Fluff the rested rice with a fork. Spoon rice into bowls and top generously with the Honey BBQ chicken and sauce. Garnish with chopped green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.
Notes
- Marinating the chicken enhances flavor and tenderness—allow at least 30 minutes or longer if time permits.
- Adjust cayenne pepper quantities to control the heat level of the dish.
- Use chicken broth for cooking rice to add more flavor instead of plain water.
- Shredding the chicken in the sauce is optional but creates a more tender texture and helps sauce coat every bite.
- The honey BBQ sauce can be made ahead and refrigerated up to one week.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- Garnishes like green onions, sesame seeds, and red pepper flakes add freshness and texture.
