Description
How to make sticky honey BBQ chicken rice skillet with tender chicken, sweet glaze, and fluffy rice that creates the perfect weeknight comfort meal.
Ingredients
Scale
Chicken and Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 medium yellow onion, diced
Sticky Honey BBQ Sauce
- 1/3 cup honey
- 1/4 cup BBQ sauce
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
Seasonings and Garnish
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes, optional
- 2 green onions, sliced
- 1 tbsp sesame seeds, optional
Instructions
- Prep Sauce: Whisk honey, BBQ sauce, soy sauce, vinegar, garlic, and smoked paprika in a bowl until smooth. This sticky glaze will coat everything perfectly when it bubbles.
- Sear Chicken: Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper, then brown for 5-6 minutes until golden. Don’t worry about cooking through completely yet.
- Add Aromatics: Push chicken to one side, add diced onion to empty space. Cook 3-4 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Build Base: Stir in rice, coating with oil and onions for 1-2 minutes. Pour in chicken broth and half the prepared sauce, bringing mixture to a gentle boil.
- Simmer Covered: Reduce heat to low, cover tightly and simmer 18-20 minutes until rice is tender. Resist lifting the lid – trapped steam cooks everything perfectly.
- Glaze Everything: Remove from heat, drizzle remaining sauce over skillet. Let rest 5 minutes covered, then fluff gently and garnish with green onions before serving warm.
Notes
- Don’t lift the lid while rice cooks or you’ll release essential steam and get uneven results.
- Store in airtight container in refrigerator for up to 4 days – flavors improve overnight.
- Substitute maple syrup for honey if preferred, but reduce quantity slightly as it’s sweeter.
- Add frozen peas or corn in the last 5 minutes of cooking for extra vegetables.
- Double the sauce recipe if you want extra for drizzling at the table.
- Use low-sodium broth to control salt levels since BBQ sauce and soy sauce add sodium.
Allergy Information: Soy
Nutrition
- Calories: 485 calories
- Fat: 14g
- Carbohydrates: 58g
- Protein: 32g