Description
Honey BBQ Chicken Rice is a flavorful and easy-to-make dish featuring juicy, spice-rubbed chicken thighs simmered in a homemade honey BBQ sauce, served over tender long-grain rice and garnished with green onions, sesame seeds, and red pepper flakes for a delightful meal that’s perfect for family dinners.
Ingredients
Scale
Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Honey BBQ Sauce:
- 1 cup Honey BBQ Sauce (store-bought or homemade)
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- Pinch of cayenne pepper (optional)
Rice:
- 2 cups long-grain rice (such as basmati or jasmine)
- 4 cups chicken broth (or water)
- 1 tablespoon butter or olive oil
- 1/2 teaspoon salt
Garnish:
- Chopped green onions
- Sesame seeds
- Red pepper flakes (optional)
Instructions
- Prepare the Honey BBQ Sauce (Optional): In a medium saucepan, whisk together the ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper if using.
- Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. Once simmering, reduce the heat to low and let it gently simmer for about 15-20 minutes, stirring occasionally.
- Adjust Seasoning: Taste the sauce and adjust seasonings as needed—add more honey for sweetness, more vinegar for tanginess, or cayenne for heat. Remove from heat and let it cool completely, then store in an airtight container in the fridge if making ahead.
- Prepare the Chicken: Pat chicken thighs dry and cut into 1-inch pieces if not already done. In a large bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper if using, salt, and black pepper until well coated.
- Marinate: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer without crowding and sear on all sides until browned, about 2-3 minutes per side. Work in batches if necessary.
- Add Sauce and Simmer: Pour the Honey BBQ sauce over the chicken in the skillet, stirring to coat all pieces. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and tender. Check the internal temperature reaches 165°F (74°C).
- Optional Shred: Use two forks to shred the chicken in the skillet if you prefer a pulled texture.
- Cook the Rice: Rinse rice to remove excess starch. In a medium saucepan, combine rice, chicken broth (or water), butter or olive oil, and salt. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer for 18-20 minutes until rice is tender and liquid absorbed.
- Rest and Fluff Rice: Remove saucepan from heat and let rice sit covered for 5-10 minutes before fluffing with a fork.
- Assemble and Serve: Spoon cooked rice into bowls, top generously with Honey BBQ chicken and sauce. Garnish with chopped green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.
Notes
- The honey BBQ sauce can be made ahead and stored in the refrigerator for up to one week.
- Marinating the chicken overnight will deepen the flavors even more.
- Use chicken broth instead of water for cooking rice for enhanced flavor.
- Adjust the amount of cayenne pepper to control the level of heat according to preference.
- If you prefer a thicker sauce, allow it to simmer a little longer before adding to the chicken.
- For a quicker option, use store-bought Honey BBQ sauce, omitting the step to prepare the sauce from scratch.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
