1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup long-grain white rice
1 cup low-sodium chicken broth
1/2 cup honey
1/4 cup barbecue sauce
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional, for a spicy kick)
2 tablespoons olive oil
Salt and black pepper to taste
Chopped scallions or fresh parsley for garnish (optional)
Instructions
Begin by preheating your oven to 375°F (190°C). Cut the chicken thighs into 1-inch pieces and set them aside.
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the rice and sauté for 2-3 minutes, stirring frequently, until the grains are lightly toasted and fragrant.
Next, add the chicken pieces to the pan and sear them for 2-3 minutes on each side, or until they’re lightly browned on the outside. Pour in the chicken broth, honey, barbecue sauce, soy sauce, garlic powder, and smoked paprika. Stir everything together until well combined.
Cover the pan with a tight-fitting lid or foil and transfer it to the preheated oven. Bake for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Once the dish is done, remove it from the oven and let it sit for a few minutes. Taste and adjust the seasoning with salt and black pepper as needed.
Serve the One-Pan Honey BBQ Chicken Rice hot, garnished with chopped scallions or fresh parsley if desired.
