Description
Sticky, sweet, smoky, and totally crave-worthy—this Honey BBQ Chicken Rice recipe delivers serious flavor with just a few pantry staples. Juicy chicken thighs baked to perfection in a honey-BBQ glaze and served over a bed of fluffy rice. It’s a family-favorite, one-pan dinner made for busy nights!
Ingredients
For the Chicken & Glaze:
• 1½ lbs boneless, skinless chicken thighs (or breasts)
• ½ cup honey
• ¾ cup BBQ sauce (any variety you love)
• 2 tbsp soy sauce
• 2 cloves garlic, minced
For the Rice Base:
• 4 cups cooked long-grain white rice (or brown rice)
• Optional garnish: sliced green onions or sesame seeds
Instructions
1️⃣ Preheat Oven:
Set oven to 375°F (190°C). Lightly grease a baking dish.
2️⃣ Make the Glaze:
In a bowl, mix honey, BBQ sauce, soy sauce, and garlic until smooth and well combined.
3️⃣ Prepare Chicken:
Toss chicken thighs in half the sauce, then place them in the prepared dish. Pour the remaining sauce over top.
4️⃣ Bake:
Bake for 35–40 minutes, basting once halfway through, until chicken is cooked and sauce is bubbling and thick.
5️⃣ Rest:
Remove from oven and let sit for 5 minutes before slicing.
6️⃣ Serve:
Scoop warm rice into bowls, top with sliced glazed chicken, and drizzle with extra sauce. Garnish with green onions if desired.
Notes
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Chicken Options: You can use either chicken thighs (juicier and more flavorful) or chicken breasts (leaner). If using breasts, slice evenly and monitor doneness to prevent drying out.
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Make It Ahead: Marinate chicken overnight in the glaze for deeper flavor. You can also cook the rice in advance and reheat when serving.
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Gluten-Free Tips: Use gluten-free BBQ sauce and tamari instead of soy sauce to make this recipe 100% gluten-free.
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Low-Sugar Variation: Choose a low-sugar BBQ sauce and reduce honey to ⅓ cup. You can also add mustard or apple cider vinegar to enhance the flavor without more sugar.
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Rice Swaps: Long-grain white rice works best, but brown rice, jasmine, or even cauliflower rice are great alternatives.
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Grilling Option: For a smokier version, grill the marinated chicken over medium-high heat until caramelized and fully cooked. Then slice and serve over warm rice.
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Storage & Reheat: Store leftovers in airtight containers for up to 4 days in the refrigerator. Reheat in the microwave or on the stovetop with a splash of water or broth.
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Freezer-Friendly: Freeze chicken and rice separately for up to 2 months. Thaw overnight in the fridge and reheat as usual.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner / Main Course
- Method: Baking / Roasting
- Cuisine: American
Nutrition
- Serving Size: 1¼ cup chicken + 1 cup rice
- Calories: ~520 kcal
- Sugar: ~21g
- Sodium: ~870mg
- Fat: ~14g
- Saturated Fat: 3.5g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~56g
- Fiber: ~2g
- Protein: ~34g
- Cholesterol: ~115mg
Keywords: Easy Chicken Dinners, Rice Bowls, BBQ Recipes, Oven Baked Meals, Sweet & Savory, Weeknight Favorites, One Pan Meals, Comfort Food, Chicken Thigh Recipes