Description

This Honey BBQ Chicken Rice is a flavorful, one-pan baked dish featuring tender, juicy chicken thighs simmered in a sweet and tangy homemade honey barbecue sauce, served over perfectly cooked jasmine rice infused with sautéed onions and garlic. It’s an easy, comforting meal perfect for weeknight dinners that combines savory spices and a delightful balance of sweet and smoky flavors.

Ingredients

Units Scale

For the Chicken:

5 lbs boneless, skinless chicken thighs (or breasts for leaner option)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste

For the Honey BBQ Sauce:

1/2 cup barbecue sauce (your favorite brand)
1/4 cup honey
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon Dijon mustard

For the Rice Base:

1 1/2 cups jasmine rice (or brown rice for added nutrition)
2 3/4 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon butter

Garnishes:

2 green onions, sliced
1 tablespoon sesame seeds
Fresh cilantro (optional)

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Instructions

Season the Chicken: Generously season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper. Let the chicken rest at room temperature for 10 minutes to allow flavors to penetrate while you prepare other ingredients.
Sear the Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken pieces for 4-5 minutes on each side until they are golden brown. Remove the chicken and set aside.
Sauté Aromatics: In the same pan, add butter and sauté the diced onion and minced garlic until fragrant and translucent, approximately 3 minutes, ensuring the flavorful base for the rice.
Toast the Rice: Add the jasmine rice to the pan and stir constantly for 2 minutes to lightly toast the grains, enhancing texture and preventing mushiness.
Add Broth: Gradually pour in the chicken broth while scraping the browned bits off the bottom of the pan. These bits add depth and richness to the flavor.
Prepare Honey BBQ Sauce: In a small bowl, whisk together the barbecue sauce, honey, apple cider vinegar, soy sauce, and Dijon mustard until smooth and well combined.
Combine & Bake: Return the seared chicken pieces to the pan, nestling them into the rice. Pour half of the honey BBQ sauce over the chicken and rice, reserving the rest for serving. Cover the pan tightly.
Bake: Place the covered pan in a preheated oven at 375°F (190°C) and bake for 25-30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Rest & Garnish: Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with sliced green onions, sesame seeds, and optional fresh cilantro. Serve with the reserved honey BBQ sauce on the side.

Notes

For a leaner option, swap chicken thighs for chicken breasts.
Substitute turkey or pork for chicken to vary protein choices.
Use coconut aminos instead of soy sauce to make the recipe gluten-free.
Brown rice can replace jasmine rice for a healthier, higher fiber alternative; just increase cooking time accordingly.
Ensure the pan used is oven-safe to allow seamless transfer from stovetop searing to baking.