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In the world of home cooking, few things are as appealing as a dish that combines convenience with flavor, and the One-Pan Honey BBQ Chicken Rice recipe does just that. This delightful meal is not only easy to prepare but also provides a satisfying mix of textures and tastes that will please even the pickiest of eaters. With tender chicken thighs, aromatic jasmine rice, and a sweet yet tangy honey barbecue sauce, this dish is a perfect choice for families or gatherings, offering both comfort and nutrition in every bite.

One-Pan Honey BBQ Chicken Rice

Discover the simplicity of this One-Pan Honey BBQ Chicken Rice recipe! Packed with juicy, marinated chicken thighs and vibrant vegetables, it’s an easy weeknight dinner that brings together sweet and smoky flavors. With tender jasmine rice cooked to perfection in a savory chicken broth, this dish is not only delicious but also minimizes cleanup. Perfect for a family meal, just prepare, cook, and enjoy! Don’t forget to garnish with fresh parsley for a beautiful finish!
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Ingredients
  

2 cups jasmine rice

1 lb chicken thighs, boneless and skinless

1/2 cup honey

1/2 cup barbecue sauce (your favorite brand)

1 cup chicken broth

1/2 cup diced bell peppers (mixed colors)

1/2 cup corn (fresh or frozen)

1 small red onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: In a bowl, mix honey, barbecue sauce, smoked paprika, salt, and black pepper. Add the chicken thighs and coat them well. Let them marinate for at least 15 minutes (or longer if time permits).

    Sauté Aromatics: Heat olive oil in a large, deep skillet or a pan over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.

      Brown the Chicken: Add the marinated chicken thighs to the pan. Sear them for about 5-6 minutes on each side until they achieve a nice golden-brown color.

        Add Rice and Liquid: Once the chicken is browned, stir in the jasmine rice. Pour in the chicken broth and additional barbecue sauce if desired.

          Add Vegetables: Incorporate the diced bell peppers and corn, mix everything together gently.

            Cook Everything: Bring the mixture to a boil, then reduce to a simmer. Cover the pan with a lid and let it cook on low heat for about 20-25 minutes, or until the rice is tender and has absorbed all the liquid.

              Check and Fluff: Once done, check the chicken for doneness (should reach an internal temperature of 165°F). Remove the chicken pieces, shred them if desired, then fluff the rice with a fork.

                Serve: Return the chicken to the pan or serve it separately on a plate. Garnish with chopped parsley before serving for a fresh touch.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4