Prepare the BBQ sauce: In a medium bowl, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Mix well until smooth and all ingredients are fully incorporated. Setting aside for a few minutes allows the flavors to meld beautifully.
Marinate the chicken: In a shallow dish, place the chicken breasts. Drizzle with olive oil and season generously with garlic powder, onion powder, salt, and pepper. Pour half of the homemade BBQ sauce over the chicken, coating it evenly. Allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Cook the chicken: Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade, allowing excess sauce to drip off. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Brush with additional BBQ sauce during the last few minutes of cooking.
Prepare the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken broth (or water), butter, and salt. Bring to a boil over high heat, stirring occasionally.
Cook the rice: Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Let it sit, covered, for an additional 5 minutes before fluffing with a fork.
Serve: Slice the grilled BBQ chicken into strips and serve it on a bed of the fluffy rice. Drizzle with the remaining BBQ sauce and garnish with chopped parsley if desired.
