Looking for a quick, delicious, and easy dinner that’s bursting with flavor? This One-Pan Bold Honey BBQ Chicken Rice Recipe is your answer!
This wholesome dish combines tender, juicy chicken thighs with fluffy rice, all infused with a sweet and tangy homemade BBQ sauce.
It’s a perfect weeknight meal that’s ready in under an hour, requires minimal cleanup, and will leave everyone at the table asking for seconds.
Let’s dive into this crowd-pleasing recipe that’s sure to become a staple in your kitchen!
Why You’ll Love This Recipe
Minimal Cleanup: Everything cooks in one pan, saving you time on dishes.
Bold Flavors: The homemade honey BBQ sauce delivers a perfect balance of sweet, tangy, and smoky notes.
Family-Friendly: This hearty dish appeals to both kids and adults with its familiar yet exciting flavors.
Time-Saver: Ready in under an hour, making it ideal for busy weeknights.
Versatile: Easily customizable with your favorite veggies or spices.
Budget-Friendly: Uses simple, pantry-staple ingredients you likely already have.
Ingredients
For the Chicken and Rice:
6 bone-in, skinless chicken thighs (boneless works too, adjust cooking time)
1 ½ cups long-grain white rice (rinsed to remove excess starch)
2 ½ cups low-sodium chicken broth
1 medium onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp black pepper
½ tsp salt (adjust to taste)
For the Honey BBQ Sauce:
½ cup ketchup
¼ cup honey
2 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional, for a spicy kick)
Instructions
Prepare the Honey BBQ Sauce:
In a small bowl, whisk together ketchup, honey, apple cider vinegar, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne (if using). Set aside.
Season the Chicken:
Pat the chicken thighs dry with paper towels. Season with smoked paprika, cumin, salt, and black pepper.
Sear the Chicken:
Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden. Remove and set aside.
Cook the Aromatics:
In the same skillet, add onion and red bell pepper. Sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add Rice and Broth:
Stir in the rinsed rice, ensuring it’s coated with the oil and vegetables. Pour in the chicken broth and half of the BBQ sauce. Stir to combine.
Combine and Bake:
Nestle the chicken thighs back into the skillet, spooning a bit of BBQ sauce over each piece. Bring the mixture to a simmer, then cover with a lid or foil.
Bake at 375°F (190°C) for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Finish and Serve:
Remove from the oven, uncover, and brush the chicken with the remaining BBQ sauce. Broil for 2-3 minutes for a caramelized finish (optional).
Garnish with fresh parsley and serve hot.
Tips
Rinse the Rice: Rinsing removes excess starch, preventing gummy rice.
Use an Oven-Safe Skillet: A cast-iron or stainless steel skillet works best for even cooking.
Check Chicken Doneness: Use a meat thermometer to ensure the chicken is fully cooked at 165°F (74°C).
Adjust Sauce Thickness: If the BBQ sauce is too thick, thin it with a splash of water or broth.
Rest the Dish: Let the dish sit for 5 minutes after baking to allow the rice to absorb flavors.
Variations and Substitutions
Protein Swap: Try chicken breasts, drumsticks, or even shrimp for a different twist.
Grain Options: Substitute white rice with brown rice or quinoa (adjust liquid and cooking time accordingly).
Veggie Add-Ins: Add carrots, peas, or zucchini for extra color and nutrition.
Spice It Up: Increase cayenne or add chili flakes for a spicier kick.
Dietary Needs:
- Gluten-Free: Ensure Worcestershire sauce is gluten-free.
- Low-Sodium: Use low-sodium soy sauce and broth, and reduce salt.
- Vegan: Swap chicken for tofu or jackfruit and use vegetable broth.
Serving Suggestions
Side Dishes: Pair with a fresh green salad, steamed broccoli, or roasted asparagus for a balanced meal.
Beverages: Serve with iced tea, sparkling water with lemon, or a fruit-infused mocktail.
Garnishes: Sprinkle with fresh parsley, green onions, or sesame seeds for a pop of color.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the BBQ sauce up to 3 days in advance and store in an airtight container in the fridge.
Season the chicken and chop vegetables a day ahead, storing separately in the fridge.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop with a splash of broth to keep the rice moist.
Freezing
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Note: Rice may soften slightly after freezing, so undercook slightly if planning to freeze.
FAQs
Q. Can I use boneless chicken thighs?
Yes! Boneless thighs cook faster, so check for doneness around 20-25 minutes.
Q. Can I make this in a slow cooker?
Yes, sear the chicken and sauté veggies first, then combine all ingredients in a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, ensuring rice is tender.
Q. What if I don’t have an oven-safe skillet?
Cook everything on the stovetop over low heat, covered, for 25-30 minutes, checking rice and chicken for doneness.
Q. Can I use store-bought BBQ sauce?
Absolutely, but homemade sauce gives a fresher, bolder flavor. Adjust sweetness or spice to taste.
Q. How do I prevent the rice from sticking?
Rinse the rice thoroughly and ensure there’s enough liquid (broth) in the pan.
Conclusion
In conclusion, this One-Pan Bold Honey BBQ Chicken Rice Recipe is the ultimate weeknight dinner solution—flavorful, easy, and fuss-free.
With its sticky-sweet BBQ glaze, tender chicken, and perfectly cooked rice, it’s a dish that brings comfort and joy to any table.
Whether you’re cooking for a family dinner or meal-prepping for the week, this recipe is a winner.
Try it today and watch it become a regular in your meal rotation!
Read More:- Honey Chipotle Chicken Rice Bowls
One-Pan Bold Honey BBQ Chicken Rice Recipe
Ingredients
- For the Chicken and Rice:
- 6 bone-in skinless chicken thighs (boneless works too, adjust cooking time)
- 1 ½ cups long-grain white rice rinsed to remove excess starch
- 2 ½ cups low-sodium chicken broth
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp black pepper
- ½ tsp salt adjust to taste
- For the Honey BBQ Sauce:
- ½ cup ketchup
- ¼ cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional, for a spicy kick
Instructions
- In a small bowl, whisk together ketchup, honey, apple cider vinegar, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne (if using). Set aside.
- Pat the chicken thighs dry with paper towels. Season with smoked paprika, cumin, salt, and black pepper.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, add onion and red bell pepper. Sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in the rinsed rice, ensuring it’s coated with the oil and vegetables. Pour in the chicken broth and half of the BBQ sauce. Stir to combine.
- Nestle the chicken thighs back into the skillet, spooning a bit of BBQ sauce over each piece. Bring the mixture to a simmer, then cover with a lid or foil. Bake at 375°F (190°C) for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, uncover, and brush the chicken with the remaining BBQ sauce. Broil for 2-3 minutes for a caramelized finish (optional). Garnish with fresh parsley and serve hot.
