Save Pin
This Honey BBQ Chicken Rice recipe is perfect when you want a satisfying meal that comes together in one pan and delivers layers of flavor. The combination of sweet honey and tangy BBQ sauce creates a delicious glaze that coats tender chicken thighs and seeps into fluffy rice, making it a hit for busy weeknights or meal prepping. It strikes a great balance between comfort and simplicity without requiring fancy ingredients or complicated steps.
The first time I made this, it quickly became a favorite because everyone enjoyed the sticky-sweet sauce and the juicy chicken. Now it’s a regular request in our house when time is short but flavor is a must.
Ingredients
- Chicken thighs: stay juicy and tender when baked, better than breasts for this dish
- Long-grain white rice: holds up well and absorbs the sauce without getting mushy
- Honey: adds natural sweetness and helps caramelize the BBQ glaze
- BBQ sauce: smoky, sweet, or spicy varieties work depending on your preference. Pick a good-quality sauce for best flavor
- Garlic and soy sauce: provide depth and umami to balance the sweetness
- Chicken broth: essential for cooking the rice and infusing it with extra flavor
- Optional extras: smoked paprika and onion powder boost smokiness and rounding out the glaze
- Fresh green onions for garnish: add a fresh pop of color and taste
Step-by-Step Instructions
- Prepping the Chicken:
- Begin by seasoning the chicken thighs with garlic powder, smoked paprika, salt, and pepper. Heat a skillet over medium heat and sear the chicken for 3 to 4 minutes on each side until golden brown. This step locks in flavor and gives the chicken a nice crust that keeps it juicy during baking.
- Making the Honey BBQ Sauce:
- In a bowl, whisk together half a cup of BBQ sauce, quarter cup of honey, one tablespoon of soy sauce, and one to two cloves of minced garlic until the mixture is smooth and glossy. This sauce will coat the chicken and soak into the rice, bringing all the flavors together.
- Cooking the Rice:
- Using the same pan where you seared the chicken, lightly toast two cups of uncooked long-grain rice over medium heat for a few minutes. Add two cups of chicken broth and half of the honey BBQ sauce, stirring well. Bring to a boil and then reduce to a simmer. This helps the rice absorb the sauce flavor deeply.
- Combining and Cooking:
- You can go two ways here. For the one-pan method, nestle the seared chicken back into the sauce and rice mixture, cover, and simmer for 15 minutes until the rice is tender and the chicken is cooked through. Alternatively, transfer everything to a baking dish, pour the remaining honey BBQ sauce over, and bake in a 375 degree oven for 35 to 40 minutes until the chicken is fully cooked and the sauce thickens.
Save Pin
My favorite part is the sear on the chicken, which gives a crisp edge before it bakes into tenderness. I remember the very first time I made this when unexpected company dropped by, and everyone couldn’t stop raving about how flavorful and comforting it was.
Storage tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350 degrees to keep the chicken juicy. You can also freeze portions for up to two months, thawing overnight in the fridge before reheating to preserve texture and flavor.
Ingredient substitutions
If you prefer a low-sodium option, choose a low-salt BBQ sauce and soy sauce. For gluten-free diets, substitute tamari or coconut aminos instead of soy sauce. Vegetarians can swap the chicken for tofu or chickpeas and keep the same sauce. Low-carb eaters can replace rice with cauliflower rice for a lighter alternative.
Serving suggestions
Pair this dish with a fresh green salad dressed in a tangy vinaigrette to balance the sweetness. Roasted vegetables like broccoli, carrots, or Brussels sprouts add fiber and color. Cornbread or crusty bread are perfect for soaking up extra sauce. For a cool contrast, creamy coleslaw or a yogurt dip works well.
Pro Tips
- Make sure to sear the chicken nicely before baking for maximum flavor and texture
- Toast the rice briefly in the pan to unlock a nutty aroma and prevent it from sticking
- Keep the sauce ratio balanced so the rice cooks through while soaking in the glaze without becoming too mushy or dry
Commonly Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, chicken breasts can be used, though they cook faster and may dry out if overcooked. Adjust cooking time accordingly to keep them juicy.
- → What type of rice works best for this dish?
Long-grain white rice holds up well under the saucy glaze, but jasmine or basmati are also good alternatives. Brown rice may be used, but requires longer cooking time.
- → Is it possible to prepare this meal ahead of time?
Absolutely. You can assemble and refrigerate before cooking or fully prepare in advance for easy reheating during the week.
- → How do I keep the chicken tender after reheating?
Reheat covered in the oven at 350°F for about 15 minutes. Adding a splash of broth helps maintain moisture.
- → Can this dish be customized for dietary preferences?
Yes, swap soy sauce for tamari for gluten-free options, use low-sodium sauces for reduced salt, or replace chicken with tofu or chickpeas for vegetarian versions.