I’ve been making this Honey BBQ Chicken Rice on busy weeknights for years — it’s one-pan, hands-off after the sear, and delivers sticky-sweet BBQ flavor with tender, juicy chicken and fluffy rice. It’s the kind of meal that feels special but cooks like comfort food, and it’s perfect when you want dinner on the table fast without sacrificing taste. If you’re building a dependable rotation of simple dinners, this recipe fits right alongside other chicken dishes you can rely on.
Why you’ll love this dish
This recipe hits a lot of weeknight checklist boxes: quick prep, minimal cleanup, budget-friendly ingredients, and wide family appeal. Using boneless skinless chicken thighs keeps the meat moist through the simmer, while toasting the rice and simmering it in seasoned broth creates deeper flavor than plain steamed rice. The honey-BBQ sauce glaze gives a sweet-savory finish kids love and adults appreciate.
“Sweet, smoky, and effortless — my kids call it ‘BBQ rice night’ and ask for seconds every time.”
Beyond taste, it’s a meal that scales well for leftovers, and it’s forgiving if you want to swap in vegetables or change the sauce heat level.
How this recipe comes together
Step-by-step overview:
- Season and sear the chicken to build flavor and color.
- Make a quick honey-BBQ sauce and use half to flavor the rice as it toasts and simmers in broth.
- Return the chicken to the pan, pour the rest of the sauce on top, and cook covered so the rice absorbs the liquid and the chicken finishes gently.
- Stir in mixed vegetables near the end so they stay bright and tender. Rest before serving to let steam finish the rice.
This short sequence keeps things tidy: sear → sauce → toast rice → simmer covered → finish with veg → rest.
What you’ll need
- 1 lb boneless, skinless chicken thighs (about 4–6 thighs) — thighs stay juicier than breasts.
- 1 cup long-grain rice (uncooked) — jasmine or long-grain white works best.
- 2 cups chicken broth — low-sodium preferred.
- 1/2 cup BBQ sauce — choose your favorite style (sweet, smoky, or spicy).
- 1/4 cup honey.
- 1 tsp garlic powder.
- 1 tsp onion powder.
- 1/2 tsp smoked paprika.
- Salt and pepper, to taste.
- 1 cup mixed vegetables (optional) — frozen peas/carrots or a fresh mix.
- Chopped green onions for garnish.
Optional additions (match the sauce step): 1 tbsp soy sauce for depth and 1 clove minced garlic for fresh bite. If you prefer less sugar, reduce the honey to 2 tbsp or choose a low-sugar BBQ sauce.
Step-by-step instructions
- Pat the chicken dry with paper towels. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet over medium heat with 1–2 tablespoons oil. When hot, sear the chicken 3–4 minutes per side until golden brown. Remove the chicken and set aside.
- In a small bowl, whisk together the BBQ sauce, honey, soy sauce (if using), and minced garlic (if using).
- Add the uncooked rice to the same pan. Toast the rice, stirring, for 1–2 minutes to pick up any browned bits and develop a nutty aroma.
- Pour in the chicken broth and half of the prepared sauce. Stir to combine and scrape up any fond from the pan.
- Return the seared chicken to the pan, nestling pieces into the rice. Pour the remaining sauce over the chicken.
- Cover the pan, reduce heat to low, and simmer undisturbed for 15 minutes.
- Stir in the mixed vegetables, re-cover, and cook 4–5 more minutes until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and let the pan rest, covered, for 5 minutes to finish steaming. Garnish with chopped green onions and serve hot.
Tip: Use a tight-fitting lid and keep the heat low to prevent the broth from boiling off too quickly and to ensure even rice cooking.
Serving suggestions
- Serve directly from the skillet for rustic family-style presentation. Top with extra chopped green onions or sesame seeds for crunch.
- Pair with a crisp green salad or crunchy slaw to cut the richness.
- For a kid-friendly combo, serve alongside garlic parmesan chicken tenders or roasted broccoli for texture contrast.
- Add a squeeze of lime or a drizzle of hot sauce at the table for brightness and heat.
Storage and reheating tips
- Fridge: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over low heat with a splash of water or broth to loosen the rice, or microwave in 1-minute bursts stirring in between until steaming hot. Reheated food should reach 165°F (74°C).
Food safety note: Refrigerate within two hours of cooking and never refreeze previously thawed leftovers without reheating.
Pro chef tips
- Sear for flavor: Browning the chicken and toasting the rice adds Maillard flavor that a straight simmer can’t replicate.
- Use thighs: They tolerate the covered simmer better than chicken breasts, which can dry out; if you use breasts, reduce simmer time and check temperature earlier.
- Rice texture: If you like slightly firmer rice, reduce simmer by 1–2 minutes; for softer rice, add a tablespoon more broth.
- Sauce control: Taste the sauce before adding; if your BBQ is very sweet, balance with a splash of soy sauce or a teaspoon of apple cider vinegar.
- Even cooking: Arrange chicken pieces evenly and don’t lift the lid while the rice is cooking — steam is what finishes the rice.
Creative twists
- Heat it up: Add Sriracha or chipotle in adobo to the sauce for smoky heat.
- Swap the grain: Use brown rice (increase broth to 2 1/2 cups and simmer 35–40 minutes) or quinoa (use 1 3/4 cups broth and cook ~15 minutes).
- Make it Mediterranean: Swap BBQ sauce for a harissa-honey mix and finish with cilantro and lemon.
- Vegetarian option: Replace chicken with firm tofu or tempeh; sear and proceed, but reduce initial sear time and ensure tofu is pressed beforehand.
- Sheet-pan version: For extra crisp on the chicken, roast seared thighs and partially cooked rice separately on a rimmed sheet, then finish together with glaze.
FAQ – Your questions answered
Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes (seasoning, searing, sauce prep). Total cook time is roughly 25–30 minutes, plus a 5-minute rest — about 40 minutes total.
Q: Can I use chicken breasts instead of thighs?
A: Yes — but breasts cook faster and can dry out. Sear as directed, then check temperature after 10–12 minutes of covered simmer. Remove at 165°F (74°C).
Q: What if I don’t have soy sauce or minced garlic?
A: The soy sauce adds savory depth; if you omit it, add a pinch of salt and a dash of Worcestershire if you have it. Minced garlic can be replaced with 1/2 tsp garlic powder in the sauce, though fresh garlic is brighter.
Q: Is the rice-to-liquid ratio important?
A: Yes. Long-grain white rice typically needs a 1:2 ratio (1 cup rice to 2 cups liquid). Changing rice type requires adjusting liquid and cooking time.
Q: Can I make this ahead for meal prep?
A: Yes. Cook fully and cool quickly, then store in individual airtight containers in the fridge for up to 4 days. Reheat as noted in the storage section. For freezing, portion before freezing for easiest thawing.
Q: How can I make it less sweet?
A: Reduce the honey to 2 tablespoons or use a tangier BBQ sauce. Balancing with a teaspoon of apple cider vinegar helps cut sweetness.
Q: Is it safe to cook rice and chicken together?
A: Yes — as long as you use proper ratios and cook until the chicken’s internal temperature reaches 165°F (74°C) and the rice is tender. The covered simmer method lets steam cook the rice evenly.
Final thoughts
This Honey BBQ Chicken Rice is a reliable, comforting weeknight dinner that balances ease and flavor — try it once and you’ll likely keep it in rotation. If you make it, I’d love to hear how you tweaked the sauce or what vegetables you added in the comments.
Honey BBQ Chicken Rice
Ingredients
Method
- Pat the chicken dry with paper towels. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet over medium heat with 1–2 tablespoons oil. When hot, sear the chicken 3–4 minutes per side until golden brown. Remove the chicken and set aside.
- In a small bowl, whisk together the BBQ sauce, honey, soy sauce (if using), and minced garlic (if using).
- Add the uncooked rice to the same pan. Toast the rice, stirring, for 1–2 minutes to pick up any browned bits and develop a nutty aroma.
- Pour in the chicken broth and half of the prepared sauce. Stir to combine and scrape up any fond from the pan.
- Return the seared chicken to the pan, nestling pieces into the rice. Pour the remaining sauce over the chicken.
- Cover the pan, reduce heat to low, and simmer undisturbed for 15 minutes.
- Stir in the mixed vegetables, re-cover, and cook 4–5 more minutes until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and let the pan rest, covered, for 5 minutes to finish steaming. Garnish with chopped green onions and serve hot.