Honey Barbecue Chicken Thigh Bowls With Rice And Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Chicken · gluten-free, high-protein

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Ingredients

• 1 lb boneless chicken thighs
• 1/2 cup barbecue sauce
• 1 tbsp honey
• 4 cups cooked microwave white rice
• 2 cups bagged coleslaw mix
• 1 1/2 tbsp mayonnaise
• 1/2 cup sharp cheddar, shredded
• 3/4 tbsp vegetable oil
• 1 tsp each smoked paprika, garlic powder, salt and cider vinegar

Method (tap to check — screen stays awake)

1. Pat the thighs dry and season with the paprika, garlic powder and salt. Sear them in the oil in a hot skillet, 5 minutes on the first side without touching them, until the underside is mahogany.
2. Flip and cook 5 minutes more, then brush on half the barbecue sauce mixed with the honey and turn the heat to medium-low.
3. Glaze and turn the thighs for 4 to 5 minutes until the sauce is sticky and slightly charred at the edges and the meat reads 175F.
4. Toss the slaw with the mayonnaise and vinegar, warm the rice, and slice the thighs across into thick strips. Build bowls with rice, chicken, slaw, cheddar and the rest of the sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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