Honey BBQ Chicken Rice
A delightful one-pot meal that combines tangy barbecue flavors with the sweetness of honey, perfect for busy weeknights.
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs or breasts Can use either, though cooking times may vary.
- ½ cup BBQ sauce Choose your favorite flavor.
- ¼ cup honey For sweetness to balance the BBQ sauce.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Rice and Broth
- 1 cup long-grain rice
- 2 cups chicken broth For cooking the rice.
- 1 cup mixed vegetables Can be frozen or fresh.
Garnish
- Chopped green onions or parsley For garnish before serving.
Instructions
Preparation
- Heat a large skillet or deep pan over medium heat.
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add a drizzle of oil to the pan and sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Cooking
- In the same pan, add the uncooked rice and toast it for 1-2 minutes, stirring frequently.
- Pour in the chicken broth, then stir in the BBQ sauce and honey.
- Return the seared chicken to the pan, nestling it into the rice mixture.
- Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 15 minutes.
- After 15 minutes, sprinkle the mixed vegetables over the rice.
- Cover again and continue cooking for 5 more minutes, or until the rice is tender and the chicken is fully cooked.
- Remove from heat and let sit for 5 minutes before fluffing the rice.
- Garnish with chopped green onions or parsley, and serve hot!
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for 2-3 months. Reheat thoroughly before serving. For more flavor, marinate chicken in BBQ sauce and honey for a few hours before cooking. You can adjust spice levels by adding cayenne to taste.