ingredients
1 Ib boneless skinless chicken thighs or breasts
1 cup long-grain white rice
1 cup BBQ sauce (honey or smoky style)
1/2 onion chopped
2 garlic cloves minced
2 tablespoons olive oil
2 cups chicken broth (or water)
Salt and pepper to taste
Optional : 1 tablespoon honey or hot sauce for extra sweetness or heat
Instructions
1. Preheat oven to 400°F (205°C).
2. Season the chicken:
Pat chicken dry and lightly season both sides with salt and pepper.
3. Sauté aromatics:
Heat 2 tbsp olive oil in a large oven-safe skillet or baking dish over medium heat.
Add the chopped onion and cook 2–3 minutes until softened.
Add minced garlic and cook 30 seconds until fragrant.
4. Add the rice:
Stir in the 1 cup long-grain rice and let it lightly toast in the pan for 1 minute.
5. Mix the sauce:
In a small bowl, whisk together:
1 cup BBQ sauce
2 cups chicken broth (or water)
Optional: 1 tbsp honey or hot sauce for extra sweetness or heat.
6. Combine everything:
Pour the BBQ-broth mixture over the rice. Stir to evenly distribute the liquid.
Nestle the chicken thighs or breasts on top of the rice mixture.
7. Bake:
Cover the pan tightly with foil (or a lid) and bake for 35 minutes.
Remove the foil and bake an additional 10–15 minutes, or until:
Rice is tender
Chicken reaches 165°F (74°C) internally
Sauce looks thickened and glossy
8. Optional broil:
Broil for 2–3 minutes to caramelize the top of the chicken.
9. Rest and serve:
Let the dish rest for 5 minutes before fluffing the rice. Serve warm.
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