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
Scale
- 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