Honey BBQ Chicken Rice (Printable Version)
# What You'll Need:
→ Protein
01 -
500 g boneless skin-on chicken thighs
→ Grains
02 -
200 g long-grain white rice
→ Sauce
03 -
120 ml BBQ sauce
04 -
60 ml honey
05 -
15 ml soy sauce
06 -
2 cloves garlic, minced
→ Seasonings
07 -
1 tsp garlic powder
08 -
1 tsp smoked paprika
09 -
Salt and freshly ground black pepper, to taste
→ Liquids
10 -
480 ml chicken broth
# Step-by-Step Directions:
01 -
Sprinkle chicken thighs evenly with garlic powder, smoked paprika, salt, and black pepper.
02 -
Heat a skillet over medium-high heat and sear the chicken thighs for 3 to 4 minutes on each side until golden brown.
03 -
In a bowl, whisk together BBQ sauce, honey, soy sauce, and minced garlic until smooth and glossy.
04 -
In the same skillet, lightly toast the uncooked rice for 2 minutes to enhance flavor.
05 -
Add chicken broth and half of the honey BBQ sauce to the rice; stir to combine and bring to a boil.
06 -
Nestle the seared chicken thighs into the rice, cover, reduce heat to low, and simmer for 15 minutes until rice is tender and chicken is cooked through.
07 -
Alternatively, transfer rice to a baking dish, arrange chicken on top, pour remaining sauce over, and bake at 190°C for 35 to 40 minutes until chicken is cooked and sauce thickens.
08 -
Spoon rice onto plates, top with chicken, drizzle with remaining honey BBQ sauce, and garnish with chopped green onions or fresh parsley if desired.
# Helpful Notes:
01 -
For juicier chicken, sear thoroughly before simmering or baking to lock in moisture.
02 -
Use tamari instead of soy sauce for gluten-free variations.