Description
Honey BBQ Chicken Rice is a flavorful, easy-to-make dish featuring tender, juicy chicken thighs smothered in a homemade honey BBQ sauce, served over fluffy long-grain rice. This comforting meal combines smoky, sweet, and tangy flavors for a satisfying dinner perfect for weeknights or casual gatherings.
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, for heat)
- 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 (such as basmati or jasmine)
- 4 cups chicken broth (or water)
- 1 tablespoon butter or olive oil
- 1/2 teaspoon salt
Garnishes
- Chopped green onions
- Sesame seeds
- Red pepper flakes
Instructions
- Prepare the Honey BBQ Sauce (Optional): 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 let it simmer gently for 15-20 minutes, stirring occasionally.
- Adjust Seasonings: Taste the sauce after simmering and adjust by adding more honey for sweetness, apple cider vinegar for tang, or cayenne pepper for heat as desired.
- Cool the Sauce: Remove from heat and let the sauce cool completely. Transfer to an airtight container and store in the refrigerator for up to a week.
- Prepare the Chicken: Pat chicken thighs dry and cut into 1-inch pieces if not done already. In a large bowl, toss chicken with olive oil and spices including smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper if using, salt, and pepper until evenly coated.
- Marinate: Cover and refrigerate the chicken for at least 30 minutes to enhance flavor.
- Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer without overcrowding. Cook in batches if needed, searing each side for about 2-3 minutes until nicely browned.
- Add Honey BBQ Sauce: Pour the prepared honey BBQ sauce over the seared chicken. Stir to coat evenly.
- Simmer the Chicken: Bring the sauce to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and sauce thickens. Chicken should be tender and shreddable.
- Check Doneness: Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Optional Shredding: If desired, shred the chicken directly in the skillet using two forks for extra tenderness.
- Cook the Rice: Rinse rice to remove excess starch. In a medium saucepan, combine rice, chicken broth (or water), butter or olive oil, and salt. Bring to a boil over medium-high heat.
- Simmer the Rice: Once boiling, reduce heat to low, cover tightly, and cook for 18-20 minutes until liquid is absorbed and rice is tender.
- Rest and Fluff Rice: Remove saucepan from heat and let it sit covered for 5-10 minutes. Then fluff rice with a fork.
- Assemble the Dish: Spoon cooked rice into bowls, top generously with honey BBQ chicken, and garnish with chopped green onions, sesame seeds, and red pepper flakes if using. Serve immediately.
Notes
- Marinating the chicken enhances flavor but can be skipped if short on time.
- Cayenne pepper is optional and can be adjusted based on heat preference.
- Using chicken broth instead of water to cook rice adds extra flavor.
- Shredding chicken is optional and adds texture variety to the dish.
- Leftover honey BBQ sauce can be refrigerated for up to one week.
- Ensure not to overcrowd the skillet when searing chicken to get a good brown crust.
