Equipment Needed
- Large oven-safe skillet (like cast iron or stainless steel, 12-inch)
- Tongs
- Small mixing bowl
- Whisk or fork
- Aluminum foil
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). Pat your chicken thighs completely dry with paper towels—this is the secret to getting crispy skin. Season them generously on both sides with salt and pepper. Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the skillet skin-side down. Don’t crowd them; you want a good sear. Let them cook, undisturbed, for 5-7 minutes until the skin is golden brown and crispy. This step is non-negotiable! It renders the fat, adds tons of flavor to the pan, and gives you that perfect texture. Use tongs to flip the chicken and sear the other side for 2-3 minutes, then transfer the thighs to a plate. The chicken will not be fully cooked yet.
While the chicken rests, make your sauce. In your small bowl, whisk together the BBQ sauce, honey, minced garlic, and smoked paprika. It will be a thick, glossy, fragrant mixture. Now, to the same hot skillet (don’t wash it!), add the uncooked rice. Stir it around in the chicken drippings for about 1 minute. This toasts the rice slightly and coats each grain in that delicious fat, which helps prevent it from becoming gummy. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan with your whisk. Those bits are pure flavor gold.
Now, pour about two-thirds of your honey BBQ sauce mixture into the skillet with the rice and broth. Stir to combine everything. The liquid should just cover the rice. Carefully nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice. They should be partially submerged in the liquid. Spoon the remaining one-third of the sauce directly over the top of each chicken thigh, letting it drip down the sides.(See the next page below to continue…)