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- 4 bone-in chicken thighs, skin-on - 1 cup long-grain rice - 2 cups chicken broth The main ingredients in this dish create a hearty base. Bone-in chicken thighs give the meal rich flavor and moisture. I prefer long-grain rice for its fluffy texture. Chicken broth adds depth and helps the rice cook perfectly. - 1/2 cup honey - 1/2 cup BBQ sauce (your choice) - 1 medium onion, diced - 2 cloves garlic, minced Honey and BBQ sauce bring sweetness and tang. They coat the chicken and rice, enhancing every bite. Diced onion and minced garlic add great aroma and flavor. These ingredients work together to make the dish feel special. - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - Salt to taste Olive oil helps to brown the chicken and keep it moist. Smoked paprika gives a lovely, warm flavor. Garlic powder and black pepper add layers of taste. Salt ties everything together, so don’t skip it! {{ingredient_image_1}} First, let's sear the chicken thighs. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with smoked paprika, garlic powder, salt, and black pepper for great flavor. Place the chicken skin-side down in the hot pan. Sear for 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 3-4 minutes. This step locks in the flavor and gives a nice texture. Remove the chicken from the pan and set it aside. Next, it’s time to cook the aromatics. In the same pan, add the diced onion. Cook for about 3-4 minutes until it turns translucent. This step adds sweetness to the dish. Then, add the minced garlic and cook for another minute. Garlic adds a wonderful aroma and depth to your meal. Timing here is key; if you cook it too long, it can burn and taste bitter. Now, let's combine the ingredients. Stir in 1 cup of long-grain rice. Make sure the rice is well coated with the onion and garlic mixture. This helps the rice soak up all the flavors later. Pour in 2 cups of chicken broth, adding a pinch of salt if you like. This broth is essential; it infuses the rice with flavor as it cooks. In a small bowl, mix 1/2 cup of honey and 1/2 cup of your favorite BBQ sauce. Pour this mix over the rice. Finally, place the seared chicken thighs on top, skin-side up. This layering ensures that the chicken steams while the rice cooks, keeping it juicy. Bring the dish to a gentle boil, then lower the heat. Cover the pan with a lid and let it simmer for 25-30 minutes. This step allows the rice to absorb the liquid and flavors. Check the rice for doneness around the 25-minute mark. You want it tender but not mushy. Once done, remove the lid and let it sit for 5 minutes. This resting time helps the flavors meld together. Fluff the rice with a fork before serving. Enjoy your delicious one-pan meal! To get that perfect crispy skin, start with bone-in, skin-on chicken thighs. Sear them skin-side down in a hot pan. This locks in moisture and creates a nice golden crust. Flip them after 5-7 minutes to get both sides crispy. If you want to mix it up, try using chicken drumsticks or wings. They also work well with this recipe and stay juicy. To avoid mushy rice, rinse it under cold water before cooking. This removes excess starch. Use long-grain rice for the best results. It cooks up light and fluffy. You can also try jasmine rice for a fragrant twist. Just make sure to follow the right water-to-rice ratio for great texture. You can add more to this dish by including vegetables like bell peppers or peas. Toss them in with the onions and garlic for a colorful touch. If you like a bit of spice, add some cayenne or crushed red pepper. Adjust the sweetness by using less honey or adding more BBQ sauce for tang. Don't be afraid to experiment! Pro Tips Let It Rest: After cooking, allow the dish to rest for a few minutes. This helps the flavors meld and the rice to finish absorbing any remaining moisture. Choose Quality BBQ Sauce: The flavor of your BBQ sauce can significantly impact the dish. Opt for a high-quality sauce that complements the sweetness of the honey. Customize the Rice: Feel free to add vegetables like bell peppers or corn to the rice for added nutrition and flavor. Just be sure to adjust the cooking time accordingly. Use Bone-In Chicken: Bone-in chicken thighs provide more flavor and moisture during cooking compared to boneless cuts, making for a juicier final dish. {{image_2}} You can switch up the chicken cuts for this dish. Boneless thighs work well since they stay juicy. Chicken breasts are another option, but they can dry out. If you choose breasts, cook them carefully. Keep an eye on the time. You want them tender and not overcooked. If you want to mix things up, try different rice options. Brown rice adds a nutty flavor, while quinoa boosts protein. Both take longer to cook, so adjust the broth amount. You can also experiment with sauces. Teriyaki sauce gives a sweet twist. Homemade BBQ sauce lets you control the flavor. For a vegetarian take, use plant-based proteins like tofu or tempeh. These add great texture and protein. Replace chicken broth with vegetable broth for flavor. You can add lots of veggies too, like bell peppers or peas. This way, you keep the dish hearty and satisfying. To keep your One-Pan Honey BBQ Chicken and Rice fresh, use airtight containers. Glass containers work best as they do not stain and are easy to clean. You can also use plastic containers, but ensure they are BPA-free. Before sealing, let the dish cool down. This step helps prevent moisture buildup inside the container. To enjoy leftovers, the best method is reheating on the stove. Place the chicken and rice in a skillet over low heat. Add a splash of chicken broth to keep it moist. Stir gently to avoid sticking. You can also use a microwave, covering the dish with a damp paper towel. This keeps the moisture in while heating. If you want to save some for later, freezing is a great choice. Allow the dish to cool completely. Then, transfer it to freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. For best results, eat within three months. When you're ready to eat, thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. You can use other rice types. Brown rice is a great choice. It takes longer to cook, so add about 10-15 extra minutes. Jasmine or basmati rice work too. They cook faster, so check for doneness at 20 minutes. Adjust the liquid to 2 1/4 cups for brown rice or 1 3/4 cups for the others. Want more heat? Add red pepper flakes or cayenne pepper. Start with a pinch and taste as you go. You can also use spicy BBQ sauce. Mix in hot sauce for an extra kick. A dash of sriracha can spice it up too! Yes, you can bake it! Preheat your oven to 375°F (190°C). Sear the chicken in a pan then transfer it to a baking dish. Add the rice, broth, and sauce like in the stovetop method. Cover with foil and bake for about 30-35 minutes. Check that the rice is tender before serving. This blog post walked you through creating a tasty chicken and rice dish. We covered the key ingredients like chicken thighs, rice, and broth, alongside flavor enhancers and essential seasonings. I detailed step-by-step instructions, tips for crispiness, and variations to suit your taste. You can easily store and reheat leftovers. Experiment and make it your own! Enjoy sharing this dish with friends and family.

One-Pan Honey BBQ Chicken and Rice

A delicious and easy one-pan meal featuring honey BBQ chicken thighs served over rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in chicken thighs, skin-on
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 2 honey
  • 1 2 BBQ sauce (your choice)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 2 black pepper
  • to taste salt
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet or pan, heat the olive oil over medium heat. Season the chicken thighs with smoked paprika, garlic powder, salt, and black pepper. Place the chicken skin-side down in the pan and sear for about 5-7 minutes until crispy and golden brown. Flip the chicken and cook for another 3-4 minutes. Remove chicken from the pan and set aside.
  • In the same pan, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Stir in the rice, making sure it is well coated with the onion and garlic mixture. Pour in the chicken broth, adding a pinch of salt if desired.
  • In a small bowl, combine the honey and BBQ sauce. Pour this sauce over the rice and then place the seared chicken thighs on top, skin-side up.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed the liquid.
  • Once cooked, take off the lid and let it sit for 5 minutes before serving. Fluff the rice with a fork to incorporate the flavors.
  • Serve hot, garnishing with freshly chopped parsley on top for a pop of color.

Notes

Let the dish sit for a few minutes after cooking to enhance the flavors.
Keyword BBQ, chicken, easy meal, one pan, Rice