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A delicious Honey BBQ Chicken Rice Skillet served in a large pan and garnished with fresh parsley.
Lady Maria

Easy Honey BBQ Chicken Rice Skillet

A flavorful one-pan meal featuring seared chicken thighs and fluffy jasmine rice simmered in a sweet and smoky honey BBQ sauce. This dish utilizes a professional searing technique and rice-toasting method to deliver gourmet depth and perfect texture in under thirty minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1.5 cups Jasmine or Basmati rice, rinsed until water runs clear
  • 1/2 cup high-quality BBQ sauce
  • 1/4 cup honey raw or wildflower
  • 2.5 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp unsalted butter
  • 2 tbsp vegetable oil, divided
  • Salt and black pepper to taste
  • 2 green onions, sliced for garnish
  • Fresh cilantro, chopped for garnish

Equipment

  • Large heavy-bottomed skillet with a tight-fitting lid
  • Small mixing bowl
  • whisk
  • Fine-mesh strainer
  • Chef’s knife
  • Cutting board
  • Fork

Method
 

  1. Season the chicken pieces generously with salt, black pepper, and smoked paprika.
  2. Heat a large, heavy-bottomed skillet over medium-high heat with one tablespoon of oil. Brown the chicken in batches until a deep, mahogany crust forms on both sides. Remove the chicken and set aside.
  3. Lower the heat to medium and add the remaining oil if the pan is dry. Sauté the diced onions and minced garlic until translucent and fragrant, making sure to scrape up the golden-brown bits (fond) from the bottom of the pan.
  4. Add the rinsed dry rice to the skillet and stir constantly for two minutes until the edges of the grains look translucent and it smells slightly nutty.
  5. In a small bowl, whisk together the BBQ sauce, honey, and chicken broth until well combined.
  6. Pour the liquid mixture into the skillet, stirring well to ensure no rice is stuck to the bottom.
  7. Nestle the browned chicken pieces back into the rice and liquid. Bring to a gentle bubble.
  8. Turn the heat down to the lowest possible setting and cover the skillet with a tight-fitting lid. Simmer for 15 to 18 minutes without lifting the lid.
  9. Remove the skillet from the heat and let it sit, covered and undisturbed, for an additional five minutes.
  10. Remove the lid, add the pat of butter, and fluff the rice gently with a fork. Garnish with sliced green onions and fresh cilantro before serving.

Notes

To avoid gummy rice, always rinse the grains thoroughly before cooking. Do not lift the lid during the simmering phase, as the trapped steam is essential for even cooking. Because of the high sugar content in honey and BBQ sauce, ensure your heat is at the lowest setting during the simmer to prevent scorching the bottom. Leftovers can be stored for up to 3 days; add a splash of water when reheating to restore the rice's moisture.