Description
Honey BBQ Chicken Rice is a hearty, flavorful one-pot meal with tender chicken thighs, smoky honey BBQ sauce, and fluffy rice. Topped with fresh avocado, black beans, corn, and melted cheddar, this dish is perfect for weeknight dinners or meal prep.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 avocado, sliced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 green onions, sliced
- 3/4 tsp onion powder
- 1 1/2 tsp garlic powder
- 4 cups chicken broth, low-sodium
- 1 tbsp Dijon mustard
- 1/2 cup honey
- 1 cup honey BBQ sauce
- 1 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 cups long-grain white rice
- 1/4 tsp cayenne pepper
- 3/4 tsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp salt
- Salt and freshly ground black pepper, to taste
- 1 tbsp butter or olive oil
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 cup shredded cheddar cheese
- Optional: sesame seeds for garnish
Instructions
- Preheat oven to 375°F (190°C) if baking, or use a large skillet on medium heat if stovetop.
- Season chicken thighs with salt, pepper, onion powder, garlic powder, cayenne, chili powder, and smoked paprika.
- In a large skillet or Dutch oven, heat olive oil and butter. Sear chicken thighs on both sides until golden, about 3-4 minutes per side.
- Remove chicken temporarily and set aside.
- In the same pan, whisk together honey, honey BBQ sauce, ketchup, Dijon mustard, Worcestershire sauce, and apple cider vinegar.
- Add chicken broth and rice. Stir well to combine, scraping up any browned bits from the bottom.
- Return chicken to the pan, cover, and simmer on low for 25–30 minutes, or until rice is cooked and chicken reaches 165°F (74°C). If baking, cover with foil and bake in oven for 30–35 minutes.
- Once cooked, stir in black beans, corn, and half of the shredded cheddar cheese. Let cheese melt.
- Garnish with avocado slices, green onions, remaining cheddar, and sesame seeds if desired.
- Serve warm and enjoy!
Notes
- Use long-grain rice for best texture; adjust liquid if using different rice types.
- Leftovers store well in an airtight container for up to 3 days; reheat gently.
- Add extra heat with more cayenne or a splash of hot sauce.
- For meal prep, divide into individual containers and top with avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot/Baking
- Cuisine: American