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To make One-Pan Honey BBQ Chicken Rice, you will need: - 4 boneless, skinless chicken thighs - 2 cups brown rice - 1 cup chicken broth - 1 cup honey BBQ sauce - 1 medium onion, diced - 1 bell pepper (any color), diced - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 2 tablespoons olive oil - 1 cup corn kernels (fresh, frozen, or canned) - Fresh parsley or cilantro for garnish These ingredients work together to create a flavorful and satisfying meal. You can change this dish to fit your taste. Here are some ideas: - Add 1 cup of black beans for extra protein. - Use red or yellow bell peppers for a sweeter taste. - Toss in some chili flakes if you like heat. - Substitute quinoa for brown rice for a different texture. These options let you make the recipe your own. If you run out of something, don't worry! Here are some quick swaps: - Use chicken breast instead of thighs for a leaner option. - Swap honey BBQ sauce with teriyaki sauce for a twist. - Replace chicken broth with vegetable broth for a lighter flavor. - Use white rice instead of brown rice; just adjust cooking time. These substitutions still keep your dish tasty and fun. For the full recipe, check the main section above. Start by gathering your ingredients. You need four boneless, skinless chicken thighs, brown rice, chicken broth, honey BBQ sauce, and some fresh veggies. Dice one medium onion, one bell pepper, and mince two cloves of garlic. Measure out your spices: smoked paprika, salt, and black pepper. Lastly, grab your olive oil and corn kernels. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté these for about five minutes until they soften. Next, add the minced garlic and cook for one more minute. Now, push the veggies to the side of the pan. Add the chicken thighs and season them with smoked paprika, salt, and black pepper. Brown the chicken on both sides for about four to five minutes each until golden. Once the chicken is browned, pour the honey BBQ sauce over it. Make sure each piece is coated well. Stir in the brown rice and chicken broth. Ensure the rice is fully submerged in the liquid. Then, add the corn kernels. Bring everything to a gentle simmer. Cover your pan with a lid and reduce the heat to low. Cook for about 30 to 35 minutes, or until the rice is tender and has absorbed all the liquid. After cooking, take the pan off the heat. Let it sit for five minutes before removing the lid. Fluff the rice with a fork and mix it with the chicken. For a fresh look, garnish with chopped parsley or cilantro. For the full recipe, refer to the earlier section. Enjoy your flavorful one-pan honey BBQ chicken rice! For the best One-Pan Honey BBQ Chicken Rice, start with even cooking. Cut the chicken thighs into even pieces. This helps them cook uniformly. Don't skip browning the chicken. It adds great flavor. Use a large skillet to allow even heat. Keep the heat at medium to avoid burning. Stir the veggies often to prevent sticking. When adding rice, ensure it is fully submerged in the broth. This will help it cook well. Cover the pan tightly to trap steam for soft rice. Store any leftovers in an airtight container. This keeps them fresh for up to three days. When reheating, add a splash of broth or water. This helps to keep the rice moist. Use the microwave or heat it on the stove. If using the stove, cover the pan to keep moisture in. Check the temperature; it should reach 165°F before serving again. Serve the dish right from the pan for a cozy vibe. Spoon the chicken and rice into bowls for easy eating. You can sprinkle fresh parsley or cilantro on top. This adds color and freshness. Pair it with a simple salad or steamed veggies. A side of crusty bread also works well. {{image_2}} You can modify this dish for a healthier twist. Start by swapping brown rice for quinoa. Quinoa cooks faster and packs more protein. You can also use skinless chicken breast instead of thighs. This change reduces fat while keeping the meal tasty. For a lower-calorie sauce, use a sugar-free honey BBQ sauce. This keeps the flavors but cuts extra calories. If you want a vegetarian or vegan option, replace chicken with chickpeas or tofu. Both add protein and absorb flavors well. For the rice, use cauliflower rice for a low-carb version. You can still use the honey BBQ sauce but look for a vegan-friendly brand. Adding more veggies, like zucchini or mushrooms, can enhance the dish too. To elevate the flavor, add spices. A pinch of cayenne pepper gives a kick. You can also mix in some fresh herbs like thyme or oregano during cooking. For a smoky flavor, use smoked paprika or chipotle powder. Consider adding a squeeze of lime juice before serving; it brightens the dish. If you want a sweeter taste, toss in some pineapple chunks. These changes keep the dish exciting and new. You can find the Full Recipe for more details. To store leftovers, let the dish cool to room temperature. Then, place the chicken rice in an airtight container. You can keep it in the fridge for up to 4 days. Make sure to seal the container well to keep the flavors fresh. If you're like me, you'll want to enjoy this tasty meal more than once! You can freeze One-Pan Honey BBQ Chicken Rice too! To do this, divide the cooled dish into portions. Use freezer-safe containers or bags. It’s best to remove as much air as possible. This method keeps your food tasty and prevents freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Each ingredient has its own shelf life. Here’s a quick look: - Chicken thighs: Use fresh ones within 1-2 days or freeze them for up to 9 months. - Brown rice: Store in a cool, dry place for up to 6 months. - Honey BBQ sauce: It lasts about 1 year if unopened. Once opened, use it within 6 months. - Fresh vegetables: Use within a week for the best taste. - Corn: If frozen, it’s good for about 8 months. Canned corn lasts for years until opened. Storing your food properly helps maintain its taste and quality. Enjoy your meals with freshness! Yes, you can use different rice types. Long grain, jasmine, or basmati rice all work well. Just remember that cooking times may change. For example, white rice cooks faster than brown rice. Adjust the liquid and timing based on your rice type. Always check the package for specific cooking instructions. To adjust servings, change the amount of chicken and rice. For four servings, use 4 chicken thighs and 2 cups of rice. For fewer servings, halve those amounts. If you want more, double them. Be sure to keep the same ratio of rice to liquid. This keeps the dish balanced and tasty. Yes, you can make this dish ahead of time. Cook it fully, then let it cool. Store it in the fridge for up to three days. Just reheat it on the stove or microwave. Adding a bit of broth while reheating helps keep it moist. For longer storage, freeze it for up to three months. When ready, thaw in the fridge overnight and reheat. For the full recipe, check the earlier sections. This article covered all you need to know about making One-Pan Honey BBQ Chicken Rice. We discussed key ingredients, from the complete list to substitutions that suit your taste. I shared clear steps for preparation, cooking, and the finishing touches for the best results. Remember the tips and tricks for great flavor and smart storage. With variations for different diets and questions answered, you are well-equipped. Enjoy making this dish and feel free to experiment with your own ideas!

One-Pan Honey BBQ Chicken Rice

Ready for a delicious dinner idea? Try this One-Pan Honey BBQ Chicken Rice recipe that’s packed with flavor and made in just one pan! Juicy chicken, sweet BBQ sauce, and fluffy rice come together for a quick meal that the whole family will love. Plus, it's customizable to suit your taste! Click through to explore the full recipe and enjoy a hassle-free cooking experience tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups brown rice

1 cup chicken broth

1 cup honey BBQ sauce

1 medium onion, diced

1 bell pepper (any color), diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 cup corn kernels (fresh, frozen, or canned)

Fresh parsley or cilantro for garnish

Instructions
 

In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté until soft, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

    Push the vegetables to the side of the pan and add the chicken thighs. Season the chicken with smoked paprika, salt, and black pepper. Brown the chicken on both sides for about 4-5 minutes per side until golden.

      Once the chicken is browned, pour the honey BBQ sauce over the chicken, ensuring each piece is coated evenly.

        Stir in the brown rice and chicken broth, ensuring the rice is submerged in the liquid. Add the corn kernels to the mixture.

          Bring the mixture to a gentle simmer. Cover the pan with a lid and reduce the heat to low. Cook for about 30-35 minutes or until the rice is tender and has absorbed the liquid.

            Once cooked, remove from heat and allow to sit for 5 minutes before removing the lid. Fluff the rice with a fork and carefully mix in the chicken with the rice.

              Garnish with freshly chopped parsley or cilantro before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the pan for a rustic feel, or spoon the chicken and rice into bowls. Add a sprinkle of fresh herbs on top for a vibrant look.