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If you are seeking a delicious, hassle-free meal that is perfect for busy weeknights, look no further than the One-Pan Honey BBQ Chicken Rice. This dish is a delightful fusion of sweet and smoky flavors that will have your family coming back for seconds. The combination of tender chicken thighs, fluffy rice, and vibrant vegetables, all cooked together in one pan, not only makes for an easy cleanup but also ensures that every bite is infused with the rich essence of honey and BBQ sauce.

One-Pan Honey BBQ Chicken Rice

Looking for a quick and tasty meal for busy nights? Try this One-Pan Honey BBQ Chicken Rice! This dish features juicy chicken thighs, fluffy rice, and colorful veggies all cooked together, infusing each bite with sweet and smoky flavors. Perfect for family dinners or meal prep, this recipe is easy to follow and cleans up in a snap. Elevate your weeknight dinners with this delicious one-pan creation! #DinnerIdeas #OnePanRecipes #HoneyBBQChicken #EasyMeals #Foodie
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Ingredients
  

1 lb (450 g) boneless, skinless chicken thighs

1 cup long-grain rice

2 cups chicken broth

1/2 cup honey

1/2 cup BBQ sauce (your favorite brand)

1 medium onion, finely chopped

2 garlic cloves, minced

1 cup bell peppers, diced (any color)

1 cup frozen corn

1 teaspoon smoked paprika

1 teaspoon ground black pepper

1 teaspoon salt

2 tablespoons olive oil

Fresh parsley, for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine honey, BBQ sauce, smoked paprika, salt, and black pepper. Add the chicken thighs and coat evenly. Allow to marinate for at least 30 minutes (or up to overnight in the refrigerator for better flavor).

    Sauté Aromatics: In a large skillet or pan over medium heat, heat the olive oil. Add chopped onions and minced garlic, and sauté until fragrant and translucent, about 2-3 minutes.

      Brown the Chicken: Increase the heat to medium-high. Add the marinated chicken thighs to the pan, cooking for about 4-5 minutes on each side until they develop a nice golden color. Remove the chicken from the pan and set aside.

        Cook the Rice: In the same pan, add the long-grain rice and stir well, allowing it to toast for about 2 minutes. Then, pour in the chicken broth, followed by the diced bell peppers and frozen corn. Mix well and bring the mixture to a simmer.

          Combine and Simmer: Place the browned chicken thighs on top of the rice mixture, cover the pan with a lid, and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the rice is cooked through and has absorbed the broth.

            Finish and Serve: Once the rice is tender and the chicken is cooked through (internal temperature of 165°F / 75°C), give everything a gentle stir to combine the flavors. Garnish with fresh parsley if desired, and serve warm.

              Prep Time: 30 mins | Total Time: 55 mins | Servings: 4