Savory Honey BBQ Chicken Rice – Quick Dinner for Two

What’s This All About?

Look, we’ve all been there – it’s 6 PM, you’re both starving, and you’re staring into the fridge wondering what the heck to make for dinner. Well, I’ve got your back! This honey BBQ chicken rice is my go-to when I need something tasty, filling, and ready in about 30 minutes. It’s basically comfort food that doesn’t require three hours of prep or a million dishes. Plus, it’s got that perfect sweet-savory thing going on that just hits different after a long day.

Why You’ll Love This Recipe

This dish is seriously a game-changer for busy weeknights:

• Takes maybe 30 minutes from start to finish (including rice cooking time)
• Uses ingredients you probably already have hanging around
• One-pan situation after the rice is done – minimal cleanup, maximum happiness
• The honey BBQ combo is like a warm hug for your taste buds
• Perfect portions for two people without tons of leftovers taking up fridge space
• Fancy enough for date night but easy enough for Tuesday exhaustion
• Kid-friendly if you’ve got little ones (just go easy on any spicy stuff)

What You’ll Need

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts (thighs are juicier, but breasts work too)
• 2 tablespoons olive oil
• Salt and pepper (be generous, chicken needs seasoning love)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (regular paprika works if that’s what you’ve got)

For the Honey BBQ Sauce:

• 1/3 cup BBQ sauce (use your favorite – I like the slightly smoky stuff)
• 3 tablespoons honey (the real stuff, not that fake corn syrup nonsense)
• 2 tablespoons soy sauce (adds that umami depth)
• 1 tablespoon apple cider vinegar (cuts through the sweetness)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder if you’re feeling lazy)
• 1/2 teaspoon ground ginger (or a tiny piece of fresh ginger, grated)
• Pinch of red pepper flakes (optional, but adds a nice little kick)

For the Rice Base:

• 1 cup jasmine or long-grain white rice
• 2 cups chicken broth (way better than water, trust me)
• 1 tablespoon butter
• 1 small onion, diced
• 1 bell pepper, diced (any color you like)
• 2 cloves garlic, minced
• 1/2 cup frozen corn (or fresh if you’re feeling ambitious)
• 2 green onions, chopped (save some for garnish)

PIN IT

Let’s Get Cooking

Start the Rice (5 minutes):

1. Rinse your rice until the water runs clear. This stops it from getting all gummy and weird.
2. In a medium saucepan, combine the rice and chicken broth. Bring it to a boil, then reduce heat to low, cover, and let it simmer for about 18-20 minutes. Don’t peek! Seriously, leave the lid alone.
3. Once it’s done, fluff with a fork and set aside. If it’s done before everything else, just keep it covered – it’ll stay warm.

Prep the Chicken (5 minutes):

1. Pat the chicken dry with paper towels – this helps it get a nice golden color instead of just steaming.
2. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Don’t be shy with the seasoning!
3. If you’re using chicken breasts, pound them to about 3/4 inch thick so they cook evenly. Thighs are more forgiving.

Make the Sauce (2 minutes):

1. In a small bowl, whisk together the BBQ sauce, honey, soy sauce, vinegar, minced garlic, ginger, and red pepper flakes if using.
2. Taste it and adjust – want it sweeter? More honey. Want it tangier? More vinegar. This is your sauce, make it how you like it!

Cook the Chicken (10 minutes):

1. Heat the olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken.
2. Cook for about 5-6 minutes on the first side without moving it around. You want a nice golden crust.
3. Flip and cook another 4-5 minutes, or until the internal temp hits 165°F. Don’t overcook it – nobody likes dry chicken.
4. Remove the chicken to a plate and tent with foil to keep warm. Don’t clean the pan yet!

Build the Rice Base (8 minutes):

1. In the same pan (all those yummy chicken bits are flavor gold), add the butter and let it melt.
2. Toss in the diced onion and bell pepper. Cook for about 3-4 minutes until they start to soften.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the cooked rice, frozen corn, and most of the green onions (save some for garnish). Mix everything together for about 2-3 minutes until heated through.

Bring It All Together (5 minutes):

1. Slice the chicken into strips or bite-sized pieces.
2. Add the honey BBQ sauce to the rice mixture and stir everything together.
3. Nestle the chicken pieces back into the rice, spooning some of the sauce over the top.
4. Let everything simmer together for 2-3 minutes so the flavors get acquainted.
5. Sprinkle with the remaining green onions and serve immediately.

Serving Suggestions

• This is pretty much a complete meal on its own, but a simple side salad with a light vinaigrette is nice if you want some greens.
• Steamed broccoli or green beans work great on the side if you need more veggies.
• A cold beer or glass of white wine pairs perfectly with the sweet-savory flavors.
• For presentation points, serve it in bowls and sprinkle some sesame seeds on top.
• Got some hot sauce lovers? Keep some sriracha or your favorite hot sauce on the table.

Switch It Up

Want to keep things interesting? Try these variations:

• Pineapple Twist: Add some diced pineapple chunks in the last few minutes for a tropical vibe.
• Mushroom Lovers: Sauté some sliced mushrooms with the onions and peppers.
• Spicy Version: Add diced jalapeños with the vegetables and use a spicier BBQ sauce.
• Asian Fusion: Use teriyaki sauce instead of BBQ sauce and add some snap peas and water chestnuts.
• Veggie Loaded: Throw in some diced zucchini, carrots, or whatever vegetables you need to use up.
• Protein Swap: This works great with pork tenderloin, shrimp, or even firm tofu if you’re going meatless.

Leftover Magic

If you somehow have leftovers (which is rare because this stuff is addictive):

• Store in the fridge for up to 3 days in an airtight container.
• Reheat in the microwave with a splash of water or broth to keep it from drying out.
• It actually makes a killer fried rice the next day – just scramble an egg in a hot pan, add the leftover rice mixture, and stir-fry for a few minutes.
• Use it as a filling for burritos or wraps with some cheese and lettuce.

PIN IT

Questions People Actually Ask

Q: Can I use brown rice instead?
A: Absolutely! Just cook it according to the package directions (usually takes longer) and use it the same way. The nutty flavor actually goes really well with the honey BBQ.

Q: My sauce is too thick/thin. How do I fix it?
A: Too thick? Add a tablespoon of water or chicken broth. Too thin? Let it simmer uncovered for a minute or two to reduce, or whisk in a tiny bit of cornstarch mixed with water.

Q: Can I make this ahead for meal prep?
A: Sure! Cook everything through, then store portions in the fridge. Just add a splash of broth when reheating to keep it moist.

Q: I don’t have chicken broth. Now what?
A: Water with a bouillon cube works fine. Or just use water and add a bit more salt to the rice.

Q: Can I double this recipe?
A: Definitely! Just use a bigger pan and you might need to cook the chicken in batches so you don’t overcrowd it.

Q: My family doesn’t like bell peppers. What else can I use?
A: Zucchini, carrots, celery, or even just skip the peppers entirely. The onions and corn are really the stars here anyway.

Print