One-Pan Spicy Honey BBQ Chicken & Rice Pilaf

 

 

 

 

 

 

Ingredients

For the Chicken:
4 boneless, skinless chicken thighs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon garlic powder
1 tablespoon olive oil
¼ cup honey
⅓ cup BBQ sauce
1 teaspoon hot sauce (optional)
For the Rice Pilaf:
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ cup frozen peas (optional)

Instructions

Prepare the Chicken:

Season the chicken thighs with salt, pepper, smoked paprika, cayenne, and garlic powder.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown.
In a small bowl, mix honey, BBQ sauce, and hot sauce. Brush the mixture over the chicken and cook for another 2 minutes. Remove chicken and set aside.
Cook the Rice Pilaf:

In the same skillet, melt butter and sauté the onion and garlic until soft.
Add the rice and toast for 2 minutes, stirring occasionally.
Pour in the chicken broth and add salt, black pepper, smoked paprika, and thyme. Stir well.
Combine & Simmer:

Place the seared chicken back on top of the rice.
Cover and let simmer over low heat for 18-20 minutes until the rice is cooked and the chicken is tender.
Stir in the frozen peas in the last 5 minutes of cooking.
Serve & Enjoy:

Fluff the rice with a fork and serve warm with extra BBQ sauce if desired.