Description
How to make sticky sweet BBQ chicken rice with tender chicken thighs and homemade glaze that creates the perfect weeknight comfort meal.
Ingredients
Scale
Chicken & Rice Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups jasmine rice, rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
BBQ Glaze
- ½ cup ketchup
- ⅓ cup brown sugar, packed
- 3 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp ground ginger
- ¼ tsp cayenne pepper
Garnish & Finishing
- 2 green onions, sliced thin
- 1 tbsp sesame seeds, toasted
Instructions
- Prep Ingredients: Cut chicken into bite-sized pieces and dice onion. Rinse rice until water runs clear. Mix all glaze ingredients in a bowl and whisk until smooth and combined.
- Sear Chicken: Heat oil in large skillet over medium-high heat. Add chicken pieces and cook 4-5 minutes until golden brown on most sides. Don’t overcrowd the pan.
- Sauté Aromatics: Push chicken to one side of pan and add diced onion. Cook 3-4 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Add Rice: Stir in rinsed rice and cook 2 minutes, stirring frequently to toast lightly. Rice should look slightly translucent and smell nutty when ready.
- Simmer Everything: Pour in chicken broth and half the BBQ glaze. Bring to boil, then reduce heat to low, cover, and simmer 18-20 minutes until rice is tender.
- Finish Glaze: Remove from heat and let stand 5 minutes. Drizzle remaining glaze over top and gently fold through. The residual heat will thicken the sauce perfectly.
- Garnish Serve: Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot and the glaze is still glossy and sticky.
Notes
- Don’t skip rinsing the rice or it will be gummy and sticky.
- Reserve half the glaze for finishing to prevent burning during cooking.
- Let rice rest 5 minutes off heat before adding final glaze for best texture.
- Toast sesame seeds in dry pan for 2-3 minutes for maximum flavor.
- Store leftovers in airtight container up to 4 days in refrigerator.
- Reheat with splash of broth to restore moisture and prevent drying.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 485 calories
- Fat: 12g
- Carbohydrates: 58g
- Protein: 32g