Honey BBQ Chicken & Rice

This honey BBQ chicken and rice is the easiest dinner in our kitchen. Chicken thighs roast in a sticky honey barbecue glaze while the rice cooks underneath, soaking up all the juices. Everything happens in one pan, and dinner is on the table in 40 minutes with almost no cleanup.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• One pan, almost no cleanup
• Sticky, sweet barbecue glaze
• Kid-friendly and budget-friendly

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup long-grain white rice, rinsed
• 1 3/4 cups chicken broth
• 1/2 cup barbecue sauce
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)

How to Make It

1. Preheat the oven to 400°F.
2. Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 4 to 5 minutes, until the skin is golden and crisp. Flip the chicken and remove it to a plate.

4. Add the rice and chicken broth to the skillet and stir, scraping up the browned bits from the bottom.
5. Stir the barbecue sauce, honey, and soy sauce together, then brush half of it over the chicken.
6. Nestle the chicken thighs on top of the rice, skin-side up. Cover the skillet tightly with foil or a lid and bake for 25 minutes.
7. Uncover, brush the chicken with the remaining glaze, and bake 5 minutes more, until the rice is tender and the chicken reaches 165°F. Rest for 5 minutes, sprinkle with green onions and sesame seeds, and serve.

Pro Tips

• Do not skip searing the chicken. It gives the skin its crunch and adds flavor to the rice.
• Keep the skillet covered while it bakes, or the rice will dry out before it cooks through.
• Let the pan rest for 5 minutes after baking so the rice can finish steaming.

Serving Suggestions

Serve with steamed broccoli, corn on the cob, or a simple cucumber salad. The sweet glaze pairs well with something fresh and crunchy.

Frequently Asked Questions

Can I use boneless chicken thighs?

Yes. Boneless thighs cook faster, so check them after 20 minutes in the oven.

Can I use brown rice?

Yes, but it needs more time and liquid. Use 2 1/4 cups of broth and bake for 45 minutes covered.

How do I store leftovers?

Refrigerate for up to 3 days. Reheat covered in a 350°F oven with a splash of broth so the rice stays moist.