Honey BBQ Chicken Rice Bowl: Easy Weeknight Dinner (Print Version)

Honey BBQ Chicken Rice Bowl is your new go-to for busy nights. Tender chicken, sweet-savory BBQ, and fluffy rice in one pan. Simple, flavorful, family-approved.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1.5 cups long-grain white rice
03 - 1 large onion, diced
04 - 1 red bell pepper, diced

→ The BBQ Sauce Magic

05 - 1/2 cup ketchup
06 - 1/4 cup honey
07 - 2 tbsp soy sauce (low sodium preferred)
08 - 1 tbsp apple cider vinegar
09 - 1 tsp garlic powder
10 - 1 tsp paprika

→ Pantry Staples

11 - 1 tbsp olive oil
12 - 2.5 cups chicken broth
13 - Salt and black pepper to taste

→ Finishing Touches

14 - 2 green onions, sliced (for garnish)

# Instructions:

01 - First things first, get that chicken cut into bite-sized pieces. I usually go for about 1-inch chunks. While you’re at it, dice up your onion and bell pepper. Honestly, I’m usually listening to a podcast during this part, and sometimes my dice isn't the prettiest, but hey, it all cooks down! This step always makes my kitchen smell fresh with the onion, even before cooking.
02 - Heat a little oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, toss in your chicken pieces. You want a nice sear on them, so don’t overcrowd the pan. Work in batches if you need to; I learned that the hard way when I tried to cram it all in and just steamed the chicken once. Not a good look, trust me! Cook until it’s mostly browned, then set it aside.
03 - Into that same pan, toss in your diced onion and bell pepper. Let them soften for about 5-7 minutes, scraping up any browned bits from the chicken. That's flavor, folks! This is where the kitchen starts to smell really inviting, a little sweet from the peppers. Don't rush this part; tender veggies are key here.
04 - Now for the good stuff! Stir in the ketchup, honey, soy sauce, apple cider vinegar, garlic powder, and paprika. Give it a good whisk until it’s all combined and bubbly. Let it simmer for a couple of minutes; you want those flavors to meld and get happy. I always taste it here to see if it needs a tiny bit more honey or a splash more vinegar, just like I do!
05 - Add the browned chicken back to the pan with the sauce. Stir in your long-grain rice and the chicken broth. Bring it all to a simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This is the magical part where everything comes together. I sometimes peek, even though you're not supposed to, just to see the rice soaking up all that goodness!
06 - Once the rice is cooked and all the liquid is absorbed, take it off the heat and let it sit, covered, for another 5 minutes. This steaming step is super important for fluffy rice; I used to skip it and end up with slightly crunchy bits. Fluff it with a fork, sprinkle with fresh green onions, and you're good to go! The aroma is just incredible at this point, a perfect blend of sweet and savory.

# Notes:

01 - Don't rush the sauce caramelization; it builds so much flavor, trust me!
02 - This stores beautifully for lunch, but I always add a splash of water when reheating to keep the rice from drying out.
03 - Tried it with turkey once; it was okay, but chicken thigh really is king here for juiciness.
04 - Serve with a fresh lime wedge—that little bit of zing cuts through the richness like a dream.

# Equipment Needed:

01 - Large skillet with lid or Dutch oven
02 - chopping board
03 - knife
04 - whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 18g
Total Carbohydrate: 60g
Protein: 35g

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