Honey BBQ Chicken Rice is the kind of weeknight winner that smells like comfort and comes together fast. This honey BBQ chicken rice uses boneless chicken thighs seared to golden, a sticky honey-BBQ glaze, and tender long-grain rice simmered right in the pan—perfect for busy weeknights, casual family dinners, or when you want an easy crowd-pleaser. If you enjoy one-pan chicken rice meals, you might also like Cajun Chicken and Rice for a bolder, spicier twist.
Why you’ll love this dish
This recipe delivers sweet-savory comfort with minimal fuss: sear, simmer, and serve. Using chicken thighs keeps the meat juicy, the honey adds a glossy finish, and cooking the rice in the same pan locks in flavor—fewer dishes, more taste. It’s budget-friendly, kid-approved, and scales well if you’re feeding a crowd.
“Simple, sticky, and exactly what my family asks for on repeat—so satisfying after a busy day!”
How this recipe comes together
You’ll start by seasoning and searing the chicken to build flavor, then create a honey-BBQ sauce. The rice gets a quick toast in the pan for nuttiness, then simmers in chicken broth with part of the sauce so every grain is flavored. The chicken returns to finish cooking in the rice, and optional mixed veggies make this a complete meal.
What you’ll need
1 lb boneless, skinless chicken thighs
1 cup long-grain rice
2 cups chicken broth
1/2 cup BBQ sauce
1/4 cup honey
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 cup mixed vegetables (optional)
Chopped green onions for garnish
Substitutions and tips:
- For a lighter sauce, swap half the BBQ sauce for tomato sauce or use low-sugar BBQ sauce.
- Use brown rice? Increase broth and cooking time and cook covered for about 40–45 minutes.
- Chicken breasts can be used but reduce initial sear time and slice after resting to avoid dryness.
- No mixed veggies on hand? Add 1 cup frozen corn or peas in the last cooking step.
Step-by-step instructions
- Season the chicken thighs all over with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a skillet over medium heat with a tablespoon of oil. Sear the chicken 3–4 minutes per side until golden brown; remove and set aside.
- In a bowl, whisk together the BBQ sauce, honey, soy sauce, and minced garlic until smooth.
- In the same pan, add the uncooked rice and toast it, stirring, for 1–2 minutes to bring out a nutty aroma.
- Pour in the chicken broth and half of the prepared sauce, stirring to combine and scraping up any browned bits from the pan.
- Nestle the seared chicken back into the pan and pour the remaining sauce over the top of the pieces.
- Cover the skillet and simmer on low heat for 15 minutes.
- Stir in mixed vegetables (if using), cover, and cook 5 more minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove from heat and let the dish sit, covered, for 5 minutes to finish steaming.
- Garnish with chopped green onions and serve hot.
Best ways to enjoy it
Serve this honey BBQ chicken rice with a crisp side salad or simple slaw to cut through the sweetness. For extra crunch, top with toasted sesame seeds or crushed peanuts. If you want a spicy counterpoint, a drizzle of hot sauce or a side of pickled jalapeños brightens the plate. For a different regional pairing, try it alongside a zesty rice bowl or compare flavor profiles with a heavier seasoning like Cajun Chicken and Rice.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Rewarm gently in a skillet over low heat with a splash of chicken broth to revive moisture, or microwave covered in 30–45 second bursts, stirring between intervals.
- Safety: Always reheat until piping hot throughout and check chicken reaches 165°F when reheating from chilled.
Helpful cooking tips
- Pat the chicken dry before seasoning to encourage a good sear and maillard browning.
- Toasting rice briefly prevents it from becoming gluey and adds flavor.
- Use a tight-fitting lid for even steaming; a little steam is what makes the rice tender.
- If the rice isn’t fully cooked after the time listed, add 1/4 cup extra broth, cover, and cook a few more minutes.
- Resting the dish for 5 minutes off the heat lets the rice finish absorbing liquids for perfect texture.
Flavor swaps
- Creative twists: Swap honey for maple syrup and use a smoky chipotle BBQ sauce for a deeper, smoky-sweet profile.
- Lighter option: Use skinless chicken breasts and low-sodium broth, and add extra steamed vegetables.
- Vegetarian version: Replace chicken with seared tofu or tempeh and use vegetable broth. Increase cooking time slightly for firm tofu to absorb sauce.
- Spice it up: Add 1/2 tsp cayenne or a spoonful of crushed red pepper to the sauce for heat.
Common questions
Q: Can I use brown rice instead of long-grain rice?
A: Yes. Brown rice needs more liquid and time—use about 2 1/2 to 3 cups broth and simmer covered for 35–45 minutes until tender.
Q: Do I have to sear the chicken first?
A: Searing isn’t strictly required, but it adds depth of flavor and a better texture. If you skip it, reduce initial cooking steps and increase simmer time so the chicken cooks through.
Q: Is this safe to meal prep?
A: Absolutely. Portion into containers once cooled and refrigerate for up to 4 days. Add fresh scallions or a crunchy topping before serving for best texture.
Q: My sauce is too thin—how do I thicken it?
A: Remove the lid and simmer uncovered for a few minutes to reduce the sauce, or stir in a teaspoon of cornstarch mixed with cold water and simmer until thickened.
Internal link suggestions (anchor text only):
Cajun Chicken and Rice
Cajun Chicken and Rice
Honey BBQ Chicken Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious weeknight meal featuring juicy chicken thighs and sticky honey BBQ glaze cooked with tender long-grain rice for an easy, one-pan dinner.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 cup BBQ sauce
- 1/4 cup honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup mixed vegetables (optional)
- Chopped green onions for garnish
Instructions
- Season the chicken thighs all over with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a skillet over medium heat with a tablespoon of oil. Sear the chicken 3–4 minutes per side until golden brown; remove and set aside.
- In a bowl, whisk together the BBQ sauce, honey, soy sauce, and minced garlic until smooth.
- In the same pan, add the uncooked rice and toast it, stirring, for 1–2 minutes to bring out a nutty aroma.
- Pour in the chicken broth and half of the prepared sauce, stirring to combine and scraping up any browned bits from the pan.
- Nestle the seared chicken back into the pan and pour the remaining sauce over the top of the pieces.
- Cover the skillet and simmer on low heat for 15 minutes.
- Stir in mixed vegetables (if using), cover, and cook 5 more minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove from heat and let the dish sit, covered, for 5 minutes to finish steaming.
- Garnish with chopped green onions and serve hot.
Notes
For a lighter sauce, swap half the BBQ sauce for tomato sauce or use low-sugar BBQ sauce. Leftovers can be stored in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg