Description
A warm and sticky-sweet dish featuring tender chicken thighs, toasty long-grain rice, and a glossy honey BBQ sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth (low-sodium preferred)
- 1/2 cup BBQ sauce
- 1/4 cup honey
- 1 tbsp soy sauce
- 1 clove minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup mixed vegetables (optional; e.g., peas & carrots or corn)
- Chopped green onions for garnish
Instructions
- Pat chicken thighs dry and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat oil in a large skillet over medium heat and sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- In a small bowl, whisk together BBQ sauce, honey, soy sauce, and minced garlic until smooth.
- Add uncooked rice to the skillet and toast for 1–2 minutes, stirring until fragrant.
- Pour in chicken broth and half of the BBQ-honey sauce, stir to combine, and deglaze the pan.
- Return the chicken to the skillet and pour the remaining sauce over the top.
- Reduce heat to low, cover, and simmer gently for 15 minutes.
- Stir in mixed vegetables, re-cover, and cook for an additional 5 minutes until rice is tender and chicken is cooked through.
- Let sit covered for 5 minutes before garnishing with chopped green onions and serving hot.
Notes
Use room temperature chicken for even cooking. Adjust the sauce sweetness to your preference, and consider additional veggies for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 24g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg