Honey BBQ Chicken Rice – My Family’s Favorite Weeknight Dinner

What Is Honey BBQ Chicken Rice?

This Honey BBQ Chicken Rice has become our go-to dinner at least twice a month. It’s basically tender chicken pieces coated in this amazing sweet and tangy honey BBQ sauce, served over fluffy rice with some veggies mixed in. The whole thing comes together in one pan (besides the rice), which means fewer dishes – always a win in my book!

I stumbled across this recipe when I was desperately trying to use up some leftover BBQ sauce and chicken thighs about three years ago. My kids went absolutely nuts for it, and it’s been in regular rotation ever since. Even my picky 8-year-old asks for seconds!

Why You’ll Want This Recipe In Your Life

Let me tell you why this recipe has saved my butt on countless busy weeknights:

• It uses ingredients I usually have hanging around anyway
• Takes about 30 minutes from start to finish
• The sweet-savory flavor combo is a hit with both adults and kids
• It’s pretty hard to mess up (trust me, I’ve tried!)
• Makes awesome leftovers for lunch the next day
• You can adjust the sweetness/spiciness easily to suit your family
• One-pan cooking means minimal cleanup

When my sister-in-law tried this at our place last month, she texted me for the recipe the very next day. That’s when I knew I had to share it with more people!

What You’ll Need

For the chicken and sauce (the star of the show):

• 1.5 pounds boneless, skinless chicken thighs (or breasts if you prefer)
• 1/2 cup BBQ sauce (I use Sweet Baby Ray’s, but any kind works)
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional if you want a kick)

For the rice:

• 2 cups uncooked white rice (I use jasmine, but any rice works)
• 4 cups water or chicken broth
• 1 tablespoon butter
• 1/2 teaspoon salt

For adding some color and nutrition:

• 1 bell pepper, diced (any color – I usually use red because it’s sweeter)
• 1 small onion, diced
• 2 green onions, sliced (for garnish)
• Optional: 1 cup frozen peas or corn

Some real talk about ingredients:

Chicken thighs are WAY better in this recipe than breasts – they stay juicy and tender even if you overcook them a bit. But if you’re a breast person, that works too!

The BBQ sauce you use makes a big difference in the final flavor. I’m partial to Sweet Baby Ray’s Honey BBQ, but I’ve used everything from fancy craft BBQ sauce to the store brand on sale. They all work!

If you’re out of honey, brown sugar works in a pinch. Not quite the same, but gets the job done.

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Let’s Get Cooking

Cooking the rice:

1. First, get your rice going. I use a rice cooker because I somehow mess up stovetop rice EVERY TIME. But if you’re better at adulting than me, combine your rice, water/broth, butter, and salt in a pot. Bring to a boil, then turn down to a simmer, cover, and cook for about 15-20 minutes until all the liquid is absorbed. Fluff with a fork when done.
2. While the rice is cooking, get started on the chicken mixture.

The chicken magic:

3. Cut your chicken into bite-sized pieces. I try to make them roughly the same size so they cook evenly, but don’t stress about perfection here.
4. In a small bowl, whisk together the BBQ sauce, honey, soy sauce, garlic, smoked paprika, onion powder, pepper, and red pepper flakes (if using).
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes, stirring occasionally, until they’re nearly cooked through.
6. Toss in your diced onion and bell pepper. Cook for another 3-4 minutes until the veggies start to soften and the chicken is cooked through.
7. Pour in your BBQ sauce mixture and stir to coat everything evenly. Let it simmer for about 2-3 minutes until the sauce thickens slightly and gets all glossy and delicious.
8. If you’re using frozen peas or corn, toss them in now and cook for another minute or two until heated through.

Putting it all together:

9. Serve the chicken mixture over the fluffy rice, then sprinkle with sliced green onions.
10. Watch your family devour it and pretend it took you hours to make!

Pro tips from my kitchen disasters:

• Don’t crank the heat too high when you add the sauce or it might burn (learned that one the hard way)
• If your sauce gets too thick, add a splash of water or chicken broth
• If it’s too thin, let it simmer a bit longer or add a teaspoon of cornstarch mixed with water
• Cutting the chicken when it’s still slightly frozen makes it easier to get even pieces

How to Serve This Goodness

We usually serve this family-style, with the rice on the bottom and the chicken mixture spooned over top. Some possible serving ideas:

For weeknight dinners, I just put everything in bowls and call it a day. Easy peasy!

For something fancier, I’ll sometimes press the rice into a small bowl, then flip it onto the plate for a nice mound, and arrange the chicken around it with some steamed broccoli on the side.

When my vegetarian friend comes over, I make a separate batch with firm tofu instead of chicken. Just cook the tofu a bit longer at the beginning to get it crispy.

For meal prep, this divides perfectly into containers and reheats beautifully in the microwave. My husband says it’s even better the second day!

Want to add some freshness? A simple side salad with ranch dressing is our go-to pairing.

Switch It Up: Variations We Love

Once you’ve mastered the basic recipe, here are some fun twists we’ve tried:

Pineapple BBQ Chicken Rice: Add a can of drained pineapple chunks along with the bell pepper. The sweet-tangy combo is amazing!

Spicy Honey BBQ: Double the red pepper flakes and add a tablespoon of sriracha to the sauce. My heat-loving teenager is obsessed with this version.

Tex-Mex Style: Add a diced jalapeño, 1 teaspoon of cumin, and top with shredded cheddar cheese and a dollop of sour cream. Sometimes I’ll throw in some black beans too.

Honey Mustard BBQ: Add 2 tablespoons of Dijon mustard to the sauce mixture. It gives it this amazing tangy kick!

Make it a wrap: Use the leftovers in a flour tortilla with some lettuce and a sprinkle of cheese for lunch the next day. Game changer!

Storing Leftovers (If There Are Any!)

Honestly, we rarely have leftovers because everyone goes back for seconds, but when we do:

Store in an airtight container in the fridge for up to 3-4 days. The flavors actually get better after a day as they meld together.

To reheat, just microwave until hot, stirring halfway through. If it seems dry, add a tiny splash of water before heating.

This recipe doesn’t freeze great – the texture of the rice gets a bit funky. But in a pinch, you can freeze the chicken mixture separately from the rice and then make fresh rice when you’re ready to eat it.

For meal prep, I sometimes double the chicken portion and freeze half before adding the sauce. Then I just thaw it, cook it up, and add fresh sauce on a night when I’m super short on time.

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Questions People Usually Ask

“Can I use chicken breasts instead of thighs?” Absolutely! Just be careful not to overcook them since breasts can dry out more easily than thighs. I’d shave off about 2 minutes from the cooking time.

“My sauce is too thin/watery. What did I do wrong?” Probably nothing! Just let it simmer a bit longer to reduce. If you’re in a hurry, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce.

“Can I make this in a slow cooker?” Yes! I’ve done it when I know I’ll have a crazy afternoon. Just put the chicken (whole pieces, not cut up), BBQ sauce, honey, soy sauce, and spices in the slow cooker. Cook on low for 4-5 hours, then shred the chicken and stir in the veggies during the last 30 minutes. Serve over separately cooked rice.

“Can I substitute brown rice?” Definitely! Brown rice takes longer to cook (about 35-40 minutes), so start it well before the chicken. The nutty flavor actually complements the sweet BBQ sauce really well.

“My kids hate vegetables. Can I leave them out?” Been there! Yes, you can leave them out or get sneaky like I do – finely dice the bell pepper and onion so they almost disappear into the sauce. My kids never noticed!

“What if I don’t have smoked paprika?” Regular paprika works fine! You’ll miss some of that smoky flavor, but it’s still delicious. A drop of liquid smoke works too if you have it.

“Is this gluten-free?” It can be! Just check your BBQ sauce (many are GF) and use tamari instead of soy sauce.

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