Honey BBQ Chicken Rice: Quick Weeknight Meal (Print Version)

Whip up easy Honey BBQ Chicken Rice for a flavorful weeknight dinner. My simple recipe brings sticky, sweet, and savory goodness to your table fast!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Gluten, Dairy (if cheese used)

# Ingredients:

→ Main Ingredients

01 - 1 tbsp olive oil
02 - 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
03 - 1 cup long-grain white rice
04 - 2 cups chicken broth (low sodium)

→ Honey BBQ Sauce Essentials

05 - ½ cup ketchup
06 - ¼ cup honey
07 - 2 tbsp apple cider vinegar
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ¼ tsp black pepper

→ Fresh Add-ins

13 - ½ red onion, finely chopped
14 - 1 red bell pepper, diced
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 2 tbsp fresh parsley, chopped
17 - Optional: shredded cheddar cheese or hot sauce for serving

# Instructions:

01 - First things first, get your red onion and bell pepper chopped up. I usually aim for a small dice on the onion and a slightly larger chop for the pepper – just how I like it. Then, dice your chicken thighs into bite-sized pieces, about 1-inch chunks. Honestly, this is where I always forget to have my mise en place ready, and then I'm scrambling! Season the chicken lightly with salt and pepper right now; it makes a difference, trust me. You want everything ready to go before the pan gets hot.
02 - Heat a little olive oil in a large, deep skillet or Dutch oven over medium-high heat. Toss in your chopped red onion and bell pepper. Let them soften for about 3-4 minutes until they start to get fragrant – oh, that smell! Then, add your seasoned chicken pieces. Brown them on all sides, about 5-7 minutes. Don't worry about cooking them through; we’re just getting some color and flavor developed here. This step is key for building that rich foundation for our Honey BBQ Chicken Rice.
03 - While the chicken is browning, in a small bowl, whisk together the ketchup, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. This is where the magic happens, transforming simple ingredients into that sticky, sweet, and tangy BBQ goodness. Give it a good stir until everything is nicely combined. I sometimes add a tiny pinch of cayenne here if I'm feeling a little spicy – gives it a subtle kick!
04 - Once the chicken is browned, pour in your prepared BBQ sauce and give it a good stir, making sure every piece of chicken is coated. Now, add the long-grain rice directly to the pan. Stir it around with the chicken and sauce for about a minute, letting the rice get coated and toast slightly. Pour in the chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 18-20 minutes. Don't peek! Seriously, resist the urge. This is where the Honey BBQ Chicken Rice really comes together.
05 - After 18-20 minutes, turn off the heat but keep the lid on! Let the Honey BBQ Chicken Rice rest for another 5-10 minutes. This steam time is crucial for perfectly cooked, fluffy rice. I used to skip this, and my rice would sometimes be a bit crunchy – oops! After resting, remove the lid and fluff the rice gently with a fork. You’ll see how all that lovely sauce has been absorbed and coated everything beautifully.
06 - Finally, sprinkle your freshly chopped parsley all over the top. If you’re feeling extra, a little shredded cheddar cheese melts beautifully right on top when it’s hot, or a drizzle of your favorite hot sauce for a kick. Give it a final taste test and adjust any seasonings if needed. What you should have is a pan full of perfectly cooked rice, tender chicken, and that irresistible sticky, sweet, and savory Honey BBQ Chicken Rice flavor. Dig in!

# Notes:

01 - Don't overcrowd the pan when browning the chicken; it steams instead of browns, and you lose that lovely crust.
02 - Always let the rice rest after cooking, lid on! It makes a huge difference in texture, preventing crunchy bits.
03 - Using low-sodium broth lets you control the saltiness; a mistake I made early on was ending up with an overly salty dish.
04 - A little shredded cheddar cheese melted on top at the end makes this dish extra special, trust me!

# Equipment Needed:

01 - Large deep skillet or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 15-20g
Total Carbohydrate: 50-60g
Protein: 30-35g

Back