Description
Honey BBQ Chicken Rice is a flavorful and easy dish featuring tender boneless chicken thighs coated in a homemade honey BBQ sauce, served over fluffy long-grain rice. This recipe balances sweet, tangy, and spicy notes with a rich smoky undertone, making it perfect for a satisfying weeknight dinner or meal prep.
Ingredients
Scale
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, for heat)
- Salt and freshly ground black pepper to taste
Honey BBQ Sauce
- 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)
Rice
- 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
Garnishes
- Chopped green onions
- Sesame seeds
- Red pepper flakes
Instructions
- Prepare the Honey BBQ Sauce (Optional): In a medium saucepan, whisk together the ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper (if using).
- Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and simmer gently for 15-20 minutes, stirring occasionally to meld the flavors.
- Adjust Seasoning and Cool: Taste the sauce and adjust sweetness, tanginess, or heat by adding more honey, vinegar, or cayenne pepper as desired. Remove from heat and let cool completely. Store in an airtight container in the refrigerator if preparing ahead.
- Prepare the Chicken: Pat chicken thighs dry and cut into 1-inch pieces. In a large bowl, toss chicken with olive oil and spices—smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper (optional), salt, and pepper—until evenly coated. Marinate in the refrigerator for at least 30 minutes for best flavor.
- Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer without overcrowding. Sear each side for 2-3 minutes until browned.
- Cook Chicken in Sauce: Pour the prepared Honey BBQ sauce over the chicken. Stir to coat evenly. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes until chicken is fully cooked (internal temperature 165°F/74°C) and sauce thickens.
- Optional Shredding: For extra tenderness, shred the chicken directly in the skillet with two forks, mixing well with the sauce.
- Cook the Rice: Rinse rice to remove excess starch. In a medium saucepan, combine rinsed rice, chicken broth (or water), butter or olive oil, and salt. Bring to boil over medium-high heat. Reduce heat to low, cover tightly, and cook for 18-20 minutes until liquid is absorbed and rice is tender.
- Rest and Fluff Rice: Remove saucepan from heat and let sit, covered, for 5-10 minutes. Fluff rice with a fork before serving.
- Assemble the Dish: Spoon cooked rice into bowls, top generously with Honey BBQ chicken and sauce. Garnish with chopped green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.
Notes
- Marinating the chicken longer enhances flavor and tenderness.
- Adjust cayenne pepper to control heat level to your preference.
- Use chicken broth for cooking rice to add more flavor over water.
- The Honey BBQ sauce can be made ahead and stored refrigerated for up to a week.
- Shredding the chicken is optional but recommended for a more tender texture.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely.
