Let’s Chat About This Honey BBQ Chicken Rice Recipe
Hey there! Look, I have to admit—Honey BBQ Chicken Rice ended up in my dinner rotation after one of those oh-no-what’s-for-supper-again moments about two years ago. I’d just come home drenched from a sudden downpour (why does it always rain when I forget my umbrella?), and all I wanted was something sweet, smoky, and comforting. Plus, my roommate at the time literally begged me for something with BBQ sauce, so off I went raiding the fridge with a half-formed plan. Somehow, this sticky-saucy chicken rice has stuck around ever since, and now even my nephew (who claims to hate rice) requests it. Go figure.
Why You’ll Love This (Even If You’re Skeptical of Rice Dishes)
I make this when I’m feeling lazy, but still want to look like I tried. My family goes absolutely bananas for it because—let’s be honest—honey and BBQ sauce make just about anything taste good; it covers up a multitude of kitchen sins! Sometimes I add a squeeze of lemon if I’m feeling fancy or toss in leftover veggies. And here’s a secret: I once forgot to season the rice, but with all that gooey BBQ chicken on top, no one cared. (I totally cared. Didn’t do that again.)
What You’ll Need (But Honestly, Use What You’ve Got)
- 2 chicken breasts (Or thighs. Or whatever’s on sale. My friend swears tofu works too... I take her word for it.)
- 1 cup rice (Basmati is my go-to, but I’ve grabbed plain ol’ long-grain when that’s all I had.)
- ⅓ cup honey (Local honey tastes nicer, but supermarket stuff is fine. Once I used maple syrup—wasn’t mad about it.)
- ½ cup BBQ sauce (Brand doesn’t matter, but my grandmother always insisted on Sweet Baby Ray’s. I’ll let you decide.)
- 2 garlic cloves (Or a spoonful of pre-minced garlic if you’re in a hurry. Been there.)
- 1 tablespoon soy sauce
- 1 tablespoon olive oil (Butter works too, just makes it a touch richer.)
- Optional: Chopped scallions, sesame seeds, any leftover veg for good measure
How to Pull This Off (With a Wink and a Prayer)
1. Get your rice going: Rinse your rice in cold water till it runs mostly clear (I rarely have the patience, but it does stop it being gluey). Cook it the usual way, with a bit of salt. Meanwhile, we do chicken...
2. Sizzle the chicken: Cut your chicken into bite-sized pieces—unless you’re running late, in which case chunks are perfectly fine. Heat olive oil in a big pan over medium heat. Add chicken, sprinkle with a pinch of salt and pepper, and let it brown. Don’t poke it too much. This is where I usually sneak a taste.
3. Add the flavor: Toss minced garlic in with the chicken. Stir for about a minute, but don’t let it burn! Pour in the BBQ sauce, honey, and soy sauce. Lower heat so it simmers gently. Let that bubble away for about five-ish minutes till it gets all sticky and glorious. Don’t worry if it looks a bit odd at first—the sauce thickens up, promise.
4. Throw it all together: Fluff your rice, then either serve the chicken on top or stir it straight into the pot; I go back and forth. Sprinkle with scallions, sesame seeds, or honestly whatever’s within arms reach.
My Actually Helpful Notes (AKA: Lessons Learnt the Hard Way)
- Tried this with microwave rice once and it was...fine, but not mind-blowing! If you can, go for the stovetop.
- BBQ sauce varies. Some are super sweet. If yours is, use less honey—or just embrace it and call it dessert rice (my cousin did).
- I used to try to roast the chicken, but pan-frying’s way faster and keeps it juicy. Actually, I also tried grilling it once, but it was a faff.
Variations I’ve Experimented With
- Add pineapple: Fresh or tinned, both work. Makes it a bit Hawaiian (sort of).
- Switch out proteins: Shrimp works in a pinch, but keep the sauce lighter or it gets a bit weird—learnt that after one, erm, overambitious Friday night.
- Spice it up: Add chili flakes if you like heat! My partner adds Sriracha, but then again, he puts hot sauce on everything.
What If You Don’t Have Fancy Gear?
No fancy wok needed—any big frying pan will do. I used a battered old non-stick for months. Also, if you don’t have a rice cooker, just use a saucepan; I honestly think stovetop rice tastes better anyway.
Storing Leftovers (If You Even Have Any)
In the rare event there’s extra, stick it in an airtight container in the fridge—should be good for two, maybe three days. That said, in my house it never lasts a day (my brother calls dibs before it’s even cooled).
How I Like to Serve This (You Do You, Though)
I usually toss on some quick-steamed broccoli (it counts as vegetables, don’t fight me) and a lime wedge just for a pop of color. Sometimes, I scatter a handful of crushed roasted peanuts on top if I’m feeling ~cheffy~. On Sundays, I serve it family style with everyone grabbing their own portion—honestly, less washing up, right?
My Top Pro Tips (AKA: What Not to Do, Seriously)
- Don’t drown your chicken in sauce at the start—it gets too gloopy. I once doubled the BBQ, and let’s just say we ended up with something more like soup.
- Let the sauce bubble and thicken. I’ve rushed it before and it was just...sad. Trust me, let it get sticky.
- Cut the chicken before cooking. I always forget, and then I’m fiddling with scissors and hot chicken—not ideal.
FAQ—Answering Stuff People Have Actually Asked Me
- Can I use brown rice or quinoa?
I’ve tried brown rice (took longer, but decent), and quinoa did the trick too—just watch the water level, or it goes mushy. - Is this spicy?
Not by default! But hey, it’s easy to turn the heat up if you like; see above for Sriracha fiends. - Do I need to marinate the chicken first?
Nope, but if you’ve got extra time, you could. I’m usually too impatient and it still tastes great. - Where do you get your BBQ sauce?
Honestly, just the grocery store. Sometimes I check out Serious Eats’ BBQ sauce roundup if I want to try something new. - What if I don’t eat chicken?
Been there! Try tofu, or even chickpeas. Also, this video on how to roast tofu made a difference for me.
And just before I forget—if you’re after new chicken tricks (see what I did there?), Budget Bytes has a more classic version you might like. Or not—I’m always partial to a little improvising!
Ingredients
- 2 cups cooked white rice
- 4 boneless, skinless chicken breasts
- ½ cup honey
- ½ cup BBQ sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
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1In a small bowl, whisk together the honey and BBQ sauce until well combined. Set aside.
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2Season chicken breasts with salt, black pepper, and smoked paprika on both sides.
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3Heat olive oil in a large skillet or grill pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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4Add the chicken breasts to the pan. Cook for 5-6 minutes per side until golden and cooked through.
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5Brush the honey BBQ sauce mixture generously over the chicken. Cook for an additional 2-3 minutes until the sauce is sticky and caramelized.
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6Serve the glazed chicken over bowls of cooked white rice. Garnish with chopped green onions and extra BBQ sauce if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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