Honey BBQ Chicken Rice Recipe

Introduction

This Honey BBQ Chicken Rice is a flavorful, easy-to-make dish perfect for a quick weeknight meal or a satisfying weekend dinner. Tender chicken thighs simmered in a tangy and sweet honey BBQ sauce are served over fluffy long-grain rice for comforting, delicious bowls everyone will love.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste
• 1 cup Honey BBQ Sauce (store-bought or homemade)
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon chili powder
• Pinch of cayenne pepper (optional)
• 2 cups long-grain rice (such as basmati or jasmine)
• 4 cups chicken broth (or water)
• 1 tablespoon butter or olive oil
• 1/2 teaspoon salt
• Chopped green onions (for garnish)
• Sesame seeds (for garnish)
• Red pepper flakes (optional, for garnish)

Instructions

1. Step 1: Prepare the Honey BBQ Sauce by whisking together ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper (if using) in a medium saucepan.
2. Step 2: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce heat to low and simmer gently for 15-20 minutes, stirring occasionally.
3. Step 3: Taste the sauce and adjust sweetness, tanginess, or heat by adding more honey, apple cider vinegar, or cayenne pepper as desired. Remove from heat and let cool completely. Store in an airtight container in the refrigerator if not using immediately.
4. Step 4: Pat chicken thighs dry and cut into 1-inch pieces. In a large bowl, toss chicken with olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), salt, and pepper until evenly coated.
5. Step 5: Cover and marinate the chicken in the refrigerator for at least 30 minutes, or up to a few hours for deeper flavor.
6. Step 6: Heat a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer, avoiding overcrowding. Sear on all sides until browned, about 2-3 minutes per side. Cook in batches if needed.
7. Step 7: Pour the Honey BBQ sauce over the browned chicken. Stir to coat evenly. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes until chicken is tender and sauce thickens.
8. Step 8: Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (74°C). For shredded chicken, use two forks to shred it in the skillet (optional).
9. Step 9: Rinse the rice under cold water to remove excess starch. In a medium saucepan, combine rice, chicken broth (or water), butter or olive oil, and salt.
10. Step 10: Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
11. Step 11: Remove from heat and let the rice sit, covered, for 5-10 minutes. Fluff with a fork before serving.
12. Step 12: Spoon cooked rice into bowls, top with Honey BBQ chicken and plenty of sauce. Garnish with chopped green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.

Tips & Variations

• For more heat, add extra cayenne pepper or red pepper flakes to the sauce or as a garnish.
• Use chicken breasts if preferred, but thighs stay juicier and more flavorful in this recipe.
• Make the Honey BBQ sauce ahead of time to deepen the flavors and save time on cooking day.
• Swap long-grain rice with brown rice for a nuttier flavor and added fiber, adjusting cooking time accordingly.
• Add a side of steamed vegetables or a fresh salad for a complete meal.

Storage

Store leftover Honey BBQ Chicken and rice separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until warmed through. If the sauce thickens when cold, add a splash of water before reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought BBQ sauce instead of making my own?

Yes, you can substitute with your favorite store-bought Honey BBQ sauce to save time. Adjust seasoning and sweetness to taste if desired.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The chicken should also be tender and easily shredded with a fork when done.

Honey BBQ Chicken Rice Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

This Honey BBQ Chicken Rice recipe combines tender, juicy chicken thighs smothered in a flavorful homemade honey BBQ sauce served over fluffy, perfectly cooked long-grain rice. It’s an easy and delicious meal that features smoky, sweet, and slightly spicy flavors, ideal for a satisfying weeknight dinner.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

Honey BBQ Sauce

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon chili powder
• Pinch of cayenne pepper (optional)

Rice

• 2 cups long-grain rice (basmati or jasmine)
• 4 cups chicken broth (or water)
• 1 tablespoon butter or olive oil
• 1/2 teaspoon salt

Garnishes

• Chopped green onions
• Sesame seeds
• Red pepper flakes (optional)

Instructions

1. Prepare the Honey BBQ Sauce: In a medium saucepan, whisk together ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper if using. Place over medium heat and bring to a simmer. Reduce heat to low and let it simmer gently for 15-20 minutes, stirring occasionally until thickened and flavorful.
2. Adjust and Cool the Sauce: Taste the sauce and add more honey for sweetness, vinegar for tang, or cayenne for heat as desired. Remove from heat and let cool completely before transferring to an airtight container. Store in refrigerator for up to one week.
3. Marinate the Chicken: Pat chicken thighs dry and cut into pieces if not done. In a large bowl, toss chicken with olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper if used, salt, and pepper until evenly coated. Cover and refrigerate for at least 30 minutes to enhance flavor.
4. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add marinated chicken in a single layer without overcrowding. Sear for 2-3 minutes per side until browned and caramelized. Cook in batches if needed.
5. Simmer Chicken in Honey BBQ Sauce: Pour the prepared honey BBQ sauce over the seared chicken. Stir to coat all pieces evenly. Bring to a simmer, then cover and reduce heat to low. Let it simmer gently for 20-25 minutes until chicken is fully cooked, tender, and sauce thickens. Check internal temperature reaches 165°F (74°C).
6. Optional Shredding: For a shredded texture, use two forks to shred the chicken directly in the skillet once cooked. This step is optional but recommended for tenderness.
7. Cook the Rice: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, chicken broth (or water), butter or olive oil, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
8. Rest and Fluff Rice: Remove saucepan from heat and let rice sit covered for 5-10 minutes to steam. Fluff rice gently with a fork before serving.
9. Assemble and Serve: Spoon cooked rice into serving bowls. Top generously with honey BBQ chicken and sauce. Garnish with chopped green onions, sesame seeds, and red pepper flakes for extra flavor and presentation. Serve immediately while hot.

Notes

• Marinating the chicken for longer enhances flavor but is not required.
• Adjust the cayenne pepper amount to control spiciness.
• Use chicken broth for cooking rice to add extra flavor.
• The Honey BBQ sauce can be made ahead and stored refrigerated.
• Shredding the chicken after cooking makes it easier to eat and blends well with the sauce and rice.

Keywords: Honey BBQ Chicken, Chicken Rice, BBQ Chicken Recipe, Easy Weeknight Dinner, Honey BBQ Sauce, One Pan Chicken, Chicken Thighs Recipe