Introduction

Honey BBQ Chicken Rice is a flavorful one-pan meal that combines tender chicken, smoky BBQ sauce, and sweet honey with fluffy rice and vibrant vegetables. It’s an easy dinner that brings comfort and bold tastes together in every bite.

A white bowl filled with a base layer of cooked rice, light brown in color and fluffy in texture. On top, there are multiple pieces of grilled chicken with a shiny, dark orange glaze that looks sticky and caramelized with some charred edges. Bright green chopped scallions are sprinkled all over the chicken. Around the edges of the rice, small green broccoli florets add color contrast. The photo is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup long-grain white rice, rinsed and drained
2 cups chicken broth, preferably low-sodium
1/2 cup BBQ sauce (mesquite flavor recommended for extra smokiness)
1/4 cup honey
1 cup mixed vegetables (frozen or fresh – peas, carrots, corn, and bell peppers work well)
2 tablespoons vegetable or olive oil, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2-3 green onions, thinly sliced
2 tablespoons fresh parsley, chopped
Extra drizzle of BBQ sauce

Instructions

Step 1: If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rinse the rice under cold water until clear, then drain well. Measure and prepare all ingredients.
Step 2: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces. Add chicken to the pan in a single layer without overcrowding and sear for 3-4 minutes per side until golden brown but not fully cooked. Transfer to a plate and set aside.
Step 3: Add the remaining 1 tablespoon of oil to the same pan. Stir in the rinsed rice and remaining seasoning mixture. Cook, stirring constantly, for 1-2 minutes until the rice looks slightly translucent around the edges and smells toasty.
Step 4: Pour in chicken broth, BBQ sauce, and honey carefully. Stir well to combine, scraping up any browned bits from the pan bottom. Bring to a gentle boil, then reduce heat to low.
Step 5: Return the seared chicken to the pan, nestling it into the rice mixture. Cover tightly and simmer on low for 15 minutes without lifting the lid.
Step 6: Add the mixed vegetables evenly on top of the chicken and rice. Cover immediately and cook for another 5 minutes until the rice is tender, vegetables are heated through, and the chicken reaches 165°F (74°C) internally.
Step 7: Remove from heat and let the pan sit covered for 5 minutes. This resting time allows the rice to absorb excess liquid and flavors to meld.
Step 8: Uncover and gently fluff the rice with a fork, mixing in the vegetables. Garnish with sliced green onions and fresh parsley. Drizzle extra BBQ sauce if desired and serve hot.

Tips & Variations

For extra smoky flavor, use mesquite BBQ sauce as recommended or experiment with your favorite BBQ varieties.
Swap chicken thighs for breasts if you prefer leaner meat, but thighs tend to stay juicier in this recipe.
Add a pinch of cayenne pepper for a spicy kick.
Use fresh vegetables when in season for a brighter taste and crunch.
If you want a richer dish, stir in a tablespoon of butter before resting the rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Add a splash of broth or water if the rice seems dry during reheating.

How to Serve

A black bowl filled with a base layer of light brown cooked rice, topped with several pieces of glazed grilled chicken arranged to cover almost the whole surface, each chicken piece shown with a shiny, sticky, caramelized sauce and slight char marks. Small green chopped scallions are scattered on top of the chicken. Around the edges, small bright green broccoli florets are placed for garnish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust the broth amount and simmer time accordingly, typically about 40-45 minutes.

Is this recipe freezer-friendly?

This dish can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.