Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

1/4 cup olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and freshly ground black pepper to taste

1 cup Honey BBQ Sauce (store-bought or homemade)

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup honey

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon smoked paprika (for sauce)

1/2 teaspoon garlic powder (for sauce)

1/4 teaspoon onion powder (for sauce)

1/4 teaspoon chili powder (for sauce)

Pinch of cayenne pepper (optional, for sauce)

2 cups long-grain rice (such as basmati or jasmine)

4 cups chicken broth (or water)

1 tablespoon butter or olive oil

1/2 teaspoon salt (for rice)

Chopped green onions (for garnish)

Sesame seeds (for garnish)

Red pepper flakes (optional, for garnish)

Instructions

Step 1: Prepare the Honey BBQ Sauce by whisking together ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper (if using) in a medium saucepan.

Step 2: Heat the sauce over medium heat until it simmers. Reduce heat to low and simmer gently for 15-20 minutes, stirring occasionally.

Step 3: Taste and adjust seasonings as desired. Remove from heat and let cool completely. Store in an airtight container in the refrigerator if not using immediately.

Step 4: Pat chicken thighs dry and cut into 1-inch pieces if needed. In a large bowl, toss chicken with olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper until evenly coated.

Step 5: Marinate the chicken in the refrigerator for at least 30 minutes, or up to a few hours for better flavor.

Step 6: Heat a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer without overcrowding and sear until browned on all sides, about 2-3 minutes per side. Cook in batches if necessary.

Step 7: Pour the Honey BBQ sauce over the browned chicken. Stir to coat evenly and bring to a simmer. Cover and cook on low for 20-25 minutes, until chicken is cooked through and sauce thickens.

Step 8: Check internal temperature with a meat thermometer; it should reach 165°F (74°C). Optionally shred the chicken in the skillet using two forks for extra tenderness.

Step 9: Rinse rice under cold water to remove excess starch.

Step 10: In a medium saucepan, combine rinsed rice, chicken broth (or water), butter or olive oil, and salt. Bring to a boil over medium-high heat.

Step 11: Reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.

Step 12: Remove saucepan from heat and let it sit, covered, for 5-10 minutes. Fluff rice with a fork.

Step 13: To serve, spoon rice into bowls and top with Honey BBQ chicken and sauce. Garnish with chopped green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.

Tips & Variations

For extra smoky flavor, use smoked paprika in both the chicken seasoning and BBQ sauce.

Substitute chicken thighs with boneless chicken breasts if preferred, but adjust cooking time to avoid drying out.

Make the BBQ sauce ahead and refrigerate—it keeps well for up to a week and deepens in flavor.

Try adding a splash of soy sauce to the BBQ sauce for a savory twist.

For a spicier kick, increase cayenne pepper or serve with hot sauce on the side.

FAQs

Can I use pre-made BBQ sauce instead of making my own?

Yes, store-bought Honey BBQ sauce works well and can save time. Just use about 1 cup of your favorite brand in place of the homemade sauce.

Is this recipe freezer-friendly?

Yes, you can freeze the cooked chicken and rice separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.