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BBQ Chicken and Rice
Sana Yousaf

BBQ Chicken and Rice

A smoky, tangy, and hearty one-pan meal featuring tender chicken thighs and fluffy rice cooked in BBQ sauce. Perfect for busy weeknights or meal prep!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 4 boneless skinless chicken thighs (or chicken breasts for a leaner option)
  • 1 cup long-grain white rice or jasmine rice for extra fragrance
  • 2 cups chicken broth or water for a lighter flavor
  • ¾ cup BBQ sauce store-bought or homemade, choose a low-sugar option for keto
  • 2 tbsp olive oil or butter for richer flavor
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika optional, for extra smokiness
  • Salt and pepper to taste
  • ½ cup frozen peas or corn optional, for a pop of color and sweetness
  • Fresh parsley chopped (for garnish)
Optional Add-Ins:
  • ½ cup shredded cheddar cheese for a cheesy twist
  • 1 tsp red pepper flakes for a spicy kick
  • 1 bell pepper diced (for added crunch)

Method
 

  1. Season and sear the chicken: Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, and smoked paprika. Sear the chicken till golden brown, 4–5 minutes per side. Take out and put aside.
  2. Sauté the aromatics: In the same skillet, add diced onion and sauté for 2-3 minutes until softened. Cook the minced garlic for 30 seconds until it becomes fragrant.
  3. Cook the rice: Stir in the rice and toast for 1 minute. Pour in the chicken broth and ½ cup of BBQ sauce, stirring to combine.
  4. Combine and simmer: Nestle the seared chicken back into the skillet. Cover and simmer on low heat for 20-25 minutes, until the rice is tender and the chicken is fully cooked (165°F internal temperature).
  5. Add finishing touches: Stir in frozen peas or corn (if using) and the remaining ¼ cup BBQ sauce. Cook until thoroughly cooked, 2 to 3 minutes. Serve hot, garnished with parsley.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth to keep moist.
  • Substitutions: Swap rice for quinoa or cauliflower rice for a low-carb option. Use tofu or jackfruit for a vegetarian version.
  • Make it spicy: Add cayenne pepper or hot sauce to the BBQ sauce for extra heat.
  • Kid-friendly: Reduce the BBQ sauce and add a touch of honey for a milder, sweeter flavor.
  • Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

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