Ingredients for BBQ Chicken and Rice

• 1.5 lbs boneless, skinless chicken thighs: Stays incredibly juicy and tender during baking. It’s the protein star of this one-pan dish. Pat dry for better searing.
• 1 ½ cups long-grain white rice: Absorbs all the delicious flavors, forming the fluffy base. Rinse thoroughly to prevent stickiness and achieve perfect texture.
• 2 ½ cups chicken broth: Provides essential liquid for cooking the rice and infusing deep flavor. Use low-sodium to control salt levels effectively.
• 1 cup BBQ sauce: The essential sticky-sweet foundation of our “BBQ Chicken and Rice.” Use your favorite brand, like Sweet Baby Ray’s.
• ¼ cup honey: Adds natural sweetness and that signature sticky glaze. A local wildflower honey offers the best flavor depth.
• 1 medium yellow onion, diced: Builds a fragrant aromatic base for the entire dish. Sauté until translucent for optimal sweetness.
• 3 cloves garlic, minced: Infuses a pungent, savory depth that perfectly complements the BBQ flavors. Freshly minced is always best.
• 1 large red bell pepper, diced: Adds vibrant color, a touch of sweetness, and essential vitamins. Dice evenly for consistent cooking.
• ¼ cup ketchup: Contributes tangy sweetness and a rich body to the homemade-style BBQ sauce. Hunt’s or Heinz work great.
• 1 tablespoon apple cider vinegar: Cuts through the sweetness with a bright, acidic tang, balancing the sauce. Bragg’s is a good choice.
• 1 teaspoon Worcestershire sauce: Delivers a complex umami boost, deepening the sauce’s overall flavor profile. Lea & Perrins is classic.
• 1 teaspoon smoked paprika: Imparts a smoky warmth that enhances the BBQ essence. It’s a crucial seasoning for depth.
• 1 teaspoon salt: Essential for seasoning, bringing out all the individual flavors. Adjust to your personal taste preference.
• ½ teaspoon black pepper: Adds a subtle warmth and mild spice. Freshly ground pepper offers the best aroma.
• ¼ cup fresh parsley, chopped: A vibrant finishing touch, adding freshness and color. Stir in right before serving.

How to Make BBQ Chicken and Rice

Prep Veggies & Chicken:

Start by dicing your onion and red bell pepper, and mincing the garlic. Season the boneless, skinless chicken thighs with salt and pepper. This initial prep makes the rest of your One-Pan Honey BBQ Chicken and Rice a breeze!

Sauté & Add Rice:

In a large oven-safe skillet, sauté the diced onion and bell pepper until softened, then add garlic for 1 minute. Stir in the long-grain white rice and pour in the chicken broth. This forms the delicious base for our BBQ Chicken and Rice.

Make Sauce & Combine:

Whisk together BBQ sauce, honey, ketchup, apple cider vinegar, Worcestershire, smoked paprika, salt, and pepper. Pour this sticky-sweet sauce over the chicken thighs in the skillet, ensuring they are well coated. This step infuses incredible flavor into our One-Pan Honey BBQ Chicken and Rice.

Bake to Perfection:

Cover the skillet tightly with foil and bake at 375°F (190°C) for 25-30 minutes, or until the rice is tender and the chicken is cooked through. Remove foil and bake 5-10 more minutes for a slightly caramelized sauce.

Rest & Fluff:

Once baked, remove the skillet from the oven and let it rest, covered, for 5-10 minutes. This allows the rice to absorb any remaining moisture and become perfectly fluffy. Gently stir everything together before serving.

Garnish & Serve:

Sprinkle generously with fresh chopped parsley for a burst of color and freshness. Dish out this comforting One-Pan Honey BBQ Chicken and Rice, enjoying the tender chicken and sweet, savory flavors. It’s truly a satisfying meal!

How to Store BBQ Chicken and Rice

To store leftover One-Pan Honey BBQ Chicken and Rice, transfer it to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Leaving it out too long is a mistake I’ve made, shortening its lifespan. Always check for any off smells or slimy texture before reheating to ensure it hasn’t spoiled.

For make-ahead convenience, chop your vegetables and whisk the sauce ingredients 1-2 days in advance, storing them separately in airtight containers in the refrigerator. Assemble and bake fresh for optimal taste. When reheating, ensure the BBQ Chicken and Rice is heated through thoroughly; layering it evenly helps.

What to Serve with BBQ Chicken and Rice

To serve this delightful One-Pan Honey BBQ Chicken and Rice, simply scoop generous portions directly from the skillet. Garnish with extra fresh parsley for a vibrant touch. It’s perfect served warm, allowing the sticky-sweet sauce to truly shine. This comforting dish will pair wonderfully with a crisp green salad, making for a complete and satisfying meal that everyone will enjoy.

My personal favorite way to serve this is straight from the warm skillet, family-style, at the table. There’s something so wonderfully inviting about sharing this easy, comforting meal together, making every bite a joy to enjoy.

Frequently Asked Questions

→ Why do I need long-grain white rice for One-Pan Honey BBQ Chicken and Rice?

Long-grain white rice is crucial for ideal texture and absorption in this One-Pan Honey BBQ Chicken and Rice. Other types like parboiled or instant won’t absorb the sauce properly, leading to a different, less satisfying result. Always stick to long-grain for perfect fluffy rice.

→ How do I prevent crunchy, undercooked rice in this one-pan dish?

To prevent crunchy rice, ensure your skillet is covered *tightly* with foil before baking. Steam escaping through gaps will lead to undercooked grains. I made this mistake often, so trust me, a tight seal is absolutely crucial for perfectly tender, fluffy rice.

→ How long can I store leftover One-Pan Honey BBQ Chicken and Rice?

Leftover One-Pan Honey BBQ Chicken and Rice stores well in an airtight container in the refrigerator for 3-4 days. I’ve learned that prompt refrigeration is key; leaving it out shortens its lifespan. Always check for off smells or slimy textures before reheating.

→ Can I make components of this One-Pan Honey BBQ Chicken and Rice ahead of time?

Yes, for make-ahead convenience, chop your vegetables and whisk the sauce ingredients 1-2 days in advance. Store them separately in airtight containers in the refrigerator. This prep saves valuable time on busy weeknights, allowing for a quick assembly and fresh bake.

→ Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use boneless, skinless chicken breasts instead of thighs. However, breasts cook faster and can dry out more easily. I recommend cutting them into similar-sized pieces and checking for doneness a few minutes earlier to keep them tender and juicy.