I’m sharing my one-pan Honey BBQ Chicken Rice on Lovely Life with Rose, a quick blend of honey-sweet BBQ sauce with chicken and long-grain rice that I call Honey Chicken Rice.

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I didn’t expect Honey BBQ Chicken Rice to be this addictive, but I kept coming back for one more forkful. The star for me is the boneless skinless chicken thighs, they caramelize and soak up that tangy BBQ sauce so every bite has this smoky sweet push, you know?

It feels simple but there’s a tiny surprise in the way flavors layer, and it somehow elevates weeknights. I’ll admit I made it on a whim and now it’s filed under Meals With Bbq Sauce in my mental recipe box.

Try it when you want something honest and a little wild.

Ingredients

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Chicken thighs or breasts: Rich in protein, keeps the dish hearty, thighs add juiciness and more flavor.
Long grain white rice: Carb packed base, soaks up sauce, low in fiber, gives filling comfort texture.
BBQ sauce: Sweet and tangy, adds smoky tomato punch, watch sugar levels in some brands.
Honey: Natural sweetener that boosts caramel notes, adds shine and a bit of sweetness.
Onion: Adds savory depth and mild sweetness when cooked, also gives aroma.
Garlic: Pungent, small amount goes far, brings complexity and umami to the sauce.
Smoked paprika: Smoky warmth without heat, enriches color and complements BBQ flavors nicely.
Chicken broth: Liquid base that adds savoriness, helps rice cook perfectly, low fat option.

Ingredient Quantities

1 lb boneless skinless chicken thighs or breasts

1 cup long grain white rice

2 cups chicken broth

1/2 cup BBQ sauce your choice

2 tbsp honey

1 tbsp olive oil

1 small onion

2 cloves garlic

1 tsp smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

2 green onions for garnish

How to Make this

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1. Prep everything: chop the onion, mince the garlic, slice green onions for garnish and pat the chicken dry; season all over with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp smoked paprika, then cut into bite sized pieces if you want faster cooking.

2. Heat 1 tbsp olive oil in a large deep skillet over medium-high heat until shimmering, add the chicken in a single layer and brown 2 to 3 minutes per side until golden but not necessarily cooked through, then transfer chicken to a plate.

3. Lower heat to medium, add the chopped onion to the same pan and cook about 3 minutes until softened, stir in the minced garlic and cook 30 seconds more so it smells good.

4. Add the 1 cup long grain rice to the pan and stir for 1 to 2 minutes to toast the grains and pick up the browned bits from the bottom.

5. Pour in 2 cups chicken broth, then stir in 1/2 cup BBQ sauce and 2 tbsp honey, scraping the pan so nothing sticks. Bring the mixture to a gentle simmer.

6. Nestle the browned chicken back into the rice and broth, reduce heat to low, cover and simmer gently for 18 to 20 minutes or until the rice is tender and the chicken reaches 165F internally. If you left chicken whole, it may need a few extra minutes.

7. Turn off the heat and let the pan sit covered for 5 minutes so the rice finishes steaming, its important for texture.

8. Fluff the rice with a fork, taste and adjust salt and pepper if needed, spoon the sauce over the chicken and sprinkle the sliced green onions on top before serving.

Equipment Needed

Here’s what youll need:

1. Large deep skillet with lid (12-inch or similar) — for browning chicken and simmering the rice
2. Cutting board — for onion, garlic, green onions and the chicken
3. Sharp chef’s knife — for chopping and cutting chicken into bite sized pieces
4. Measuring cups and spoons — for rice, broth, BBQ sauce, honey and spices
5. Tongs or slotted spatula — to turn and move the chicken without losing juices
6. Wooden spoon or heatproof spatula — to stir, toast the rice and scrape up browned bits
7. Instant-read thermometer — to make sure chicken hits 165F, very handy
8. Plate and paper towels — pat the chicken dry and rest it after browning
9. Small bowl or ramekin — to mix or hold the BBQ sauce + honey or for seasoning
10. Fork for fluffing the rice and a spoon for serving the sauce on top

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, totally. Breasts work fine but they cook faster and can dry out if overcooked, so slice them thin or pound them even, sear 4-5 minutes a side then simmer in the sauce until they hit 165F. Thighs are more forgiving and stay juicier.

Q: Can I swap long grain white rice for brown rice or another grain? A: You can, but brown rice needs more liquid and time — use about 2 1/2 cups broth and expect 40-45 minutes of simmering, or cook the brown rice ahead and fold it in at the end. Quick-cooking rice or jasmine will need less liquid and less time.

Q: Is this a one-pot meal? A: Yep, you can do it all in one pot. Sear the chicken, remove it, sauté the onion and garlic, add rice and spices, pour in the broth, stir in the BBQ and honey, nestle the chicken back on top, cover and simmer until the rice is done, then rest a few minutes.

Q: How do I thicken the BBQ sauce so it clings to the chicken and rice? A: Simmer uncovered for a few minutes to reduce, or make a quick slurry with 1 tsp cornstarch and 1 tbsp cold water, stir it into the simmering sauce and cook a minute until glossy. Be careful with heat, honey can burn.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for 3-4 days, or freeze up to 2 months. Reheat covered in the microwave or on the stove with a splash of broth to loosen the sauce, heat until steaming hot.

Q: Can I change the flavor profile or make it spicier? A: Absolutely. Add cayenne, hot sauce, or chipotle powder for heat, or swap to a sweet-mild BBQ for less spice. For more depth add a dash of soy sauce or Worcestershire, and a squeeze of lime or a little vinegar at the end to balance sweetness.

Honey BBQ Chicken Rice Recipe Substitutions and Variations

Chicken: swap thighs/breasts for boneless pork or turkey, or use firm tofu for a vegetarian version. Pork or turkey cook about the same, tofu should be pressed and seared then added near the end so it doesn’t fall apart.
Rice: use brown rice but increase broth to about 2 1/4 to 2 1/2 cups and cook 35 to 45 minutes, or use jasmine or basmati for more aroma; for low carb use cauliflower rice and stir it in at the end, cook 4 to 5 minutes.
Chicken broth: replace with vegetable broth or plain water plus 1 tsp bouillon, or use low sodium broth and add a splash of soy sauce for extra savory depth, keep the same total volume.
Honey: swap with maple syrup or agave one to one, or use 1 1/2 tbsp packed brown sugar dissolved into the BBQ sauce if you want a deeper caramel flavor.

Pro Tips

1) Sear in small batches so the chicken gets a nice brown crust. If you crowd the pan you’ll steam the meat and it wont brown, and that browned stuff is what gives the whole dish more flavor.

2) Toast the rice a little and scrape up the browned bits before you add the liquid, thats where most of the deeper taste comes from. A quick stir while toasting helps keep the grains separate.

3) Use thighs if you want more forgiving, juicier results, but if you use breasts cut them smaller or pound them thin so they cook evenly. Always check with a probe thermometer to be sure the chicken is done.

4) If the sauce feels too thin at the end, take the chicken out and simmer the sauce a few minutes uncovered to thicken and concentrate flavor, then spoon it back over everything. A splash of vinegar or lemon right before serving will wake up the sweetness.

5) Taste as you go and adjust salt and sweetness, dont assume the BBQ sauce and broth will balance each other. Using low sodium broth gives you more control, and adding green onions right at the end keeps them bright and fresh.