Honey BBQ Chicken Rice Recipe

I’m sharing my Honey Bbq Chicken And Rice because this one-pan recipe blends honeyed sweetness, smoky BBQ, and tender chicken with perfectly seasoned rice for a quick, satisfying dinner.

I didn’t expect one pan could change my weeknight game but this Honey Bbq Chicken Rice did. I toss bite sized boneless skinless chicken thighs or breasts with a smoky BBQ sauce, then let the rice soak up every bit of flavor so nothing goes to waste.

It’s messy in the best way and ready fast, which is why I keep it on repeat for On The Go Dinner Ideas. Every time I serve it people say “what’s that?” like it’s some restaurant trick, and I just smile because it’s actually stupidly simple.

Ingredients

• Chicken thighs or breasts: packed with protein, keeps the dish filling, thighs add flavor.
• Long grain white rice: starchy base that soaks flavors, gives carbs and comfy texture.
• BBQ sauce: sweet smoky tang brings most of the flavor, and adds sugar.
• Honey: natural sweetener, balances tang and gloss, but it’s high in sugar.
• Onion and garlic: give savory depth, a bit of fiber, and a strong aroma.
• Corn or bell pepper: pops of sweetness or crunch, adds color and fiber.
• Cheese: creamy melty finish, adds fat and salt, totally optional but tasty.
• Green onion or parsley: fresh lift, tiny vitamins, makes it look restaurant nice.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken thighs or breasts cut into bite sized pieces
• 1 cup long grain white rice rinsed
• 2 cups low sodium chicken broth
• 3/4 cup BBQ sauce plus extra for drizzling
• 2 tbsp honey
• 1 tbsp olive oil or vegetable oil
• 1 small yellow onion finely diced
• 2 garlic cloves minced
• 1 cup frozen corn or diced bell pepper optional
• 1 tsp smoked paprika
• 1 tsp salt or to taste
• 1/2 tsp black pepper
• 1/4 tsp chili powder or cayenne for a little heat optional
• 1/2 cup shredded cheddar or Monterey Jack optional for topping
• 2 tbsp chopped green onion or parsley for garnish optional

How to Make this

1. Prep stuff: rinse 1 cup long grain rice until water runs clear and drain, pat 1 1/2 lb bite sized chicken pieces dry, then toss them with 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp chili powder or cayenne if you want heat. Mix 3/4 cup BBQ sauce with 2 tbsp honey in a small bowl and set aside.

2. Heat 1 tbsp oil in a large deep skillet or Dutch oven over medium high heat until shimmering. Sear the chicken in a single layer in batches so it browns, about 3 to 4 minutes per side; chicken does not need to be fully cooked. Transfer browned pieces to a plate, leave pan juices behind.

3. Turn heat to medium, add the finely diced small yellow onion to the pan and cook 2 to 3 minutes until soft, add 2 minced garlic cloves and cook 30 seconds until fragrant. If using diced bell pepper or frozen corn add them now and cook another 1 to 2 minutes.

4. Add the rinsed rice to the pan and stir to coat in the oil and browned bits, toasting it 1 to 2 minutes. Sprinkle in any extra smoked paprika, salt and pepper to taste, give it a quick stir so the spices coat the rice.

5. Pour in 2 cups low sodium chicken broth, scrape the bottom of the pan to deglaze and lift those tasty browned bits. Stir in the BBQ and honey mixture so it’s evenly distributed in the liquid.

6. Nestle the browned chicken pieces and any juices back into the rice mixture, push them slightly into the liquid so they’re partly submerged. Bring to a gentle simmer, then reduce heat to low, cover and cook undisturbed 18 to 20 minutes until rice is tender and liquid absorbed and chicken reaches 165 F.

7. If the rice is still a bit firm after 20 minutes, add a few tablespoons more hot broth, cover and simmer 5 more minutes. Don’t fuss with it too much while it’s cooking, let the steam do the work.

8. Turn off the heat, let the pot sit covered for 5 minutes to steam and finish. If you want cheesy gooeyness, sprinkle 1/2 cup shredded cheddar or Monterey Jack over the top, cover for 2 to 3 minutes to melt.

9. Fluff gently with a fork, taste and adjust salt or pepper, drizzle extra BBQ sauce if you like it saucier, and finish with 2 tbsp chopped green onion or parsley for color. Serve warm and enjoy, it’s simple but packed with flavor.

Equipment Needed

1. Large deep skillet or Dutch oven with lid (4 to 5 qt)
2. Measuring cups and measuring spoons
3. Small mixing bowl and a spoon (for the BBQ + honey)
4. Fine mesh strainer or colander to rinse the rice
5. Cutting board and a sharp chef knife
6. Tongs and a slotted spoon or spatula for searing and moving chicken
7. Wooden spoon or heatproof spatula to stir and deglaze the pan
8. Instant read thermometer and a fork for fluffing and checking doneness

FAQ

Honey BBQ Chicken Rice Recipe Substitutions and Variations

• Chicken (1 1/2 lb): try ground turkey or diced turkey breast, firm tofu (press well and cube) for a vegetarian swap, or canned chickpeas drained for an easy plant based option; cook times vary so watch for doneness.
• Long grain white rice (1 cup): use quinoa (1 cup quinoa to 2 cups broth, cooks faster), brown rice (needs about 40-45 min and more liquid), or cauliflower rice for a low carb choice — add cauliflower at the end so it doesn’t turn mushy.
• BBQ sauce + honey (3/4 cup + 2 tbsp): substitute hoisin or teriyaki sauce mixed with a little maple syrup, or make a quick ketchup + mustard + brown sugar mix; for less sweetness use a vinegar forward BBQ or hot sauce with a touch of molasses.
• Chicken broth (2 cups): swap with vegetable broth, or use 2 cups water plus 1-2 tsp bouillon, or low sodium beef broth for a deeper flavor; adjust salt if you use bouillon.

Pro Tips

– Don’t crowd the pan when you brown the chicken, do it in batches so you actually get color. Those browned bits are gold, scrape them up when you add the broth, they give way more flavor than extra sauce ever will.

– Toast the rinsed rice in the hot oil for a minute before adding liquid, it gets a nuttier taste and keeps the grains from getting mushy. Use hot broth not cold, and if it seems underdone after 20 min add a few tablespoons of hot liquid, dont keep lifting the lid.

– The BBQ plus honey combo is pretty sweet, so brighten it with a splash of apple cider vinegar or a little Dijon mustard. Also save some sauce to drizzle at the end so you keep that fresh BBQ punch, not just cooked-sweet.

– Let it rest covered off the heat for 5 minutes, then fluff gently. If you want melty cheese, sprinkle it on while it rests so it melts without drying out the rice. And use a thermometer if you’re unsure, chicken should hit 165 F.