Name: Honey BBQ Chicken Rice
Prep time: 10 min
Cook time: PT-487361H20M20S
Total time: PT-487361H20M20S
Cuisine: American
Ingredients: Chicken Thighs (boneless, skinless); Long-Grain White Rice (or swap for brown rice); Honey; BBQ Sauce (store-bought or homemade); Soy Sauce; Fresh Garlic (minced)

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A simple yet sensational dish of juicy, sticky chicken thighs served over a bed of fluffy rice. The honey-barbecue glaze is smoky, sweet, and savory all at once—an easy, satisfying meal I can’t wait to make again and again.

Honey BBQ Chicken Rice

Why You’ll Love This Recipe

I love how this recipe uses everyday ingredients to create something extraordinary. The combination of sticky honey and tangy BBQ sauce yields a flavor bomb that’s both comforting and exciting. Plus, cooking everything in one baking dish means minimal cleanup—and more time to enjoy your meal!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken Thighs (boneless, skinless)
Long-Grain White Rice (or swap for brown rice)
Honey
BBQ Sauce (store-bought or homemade)
Soy Sauce
Fresh Garlic (minced)

Directions

Preheat the oven to 375°F (190°C).
Mix honey, BBQ sauce, soy sauce, and garlic in a large bowl until smooth and glossy.
Grease a baking dish lightly with oil or cooking spray.
Coat the chicken thighs with half of the sauce, then arrange them in the dish. Pour the remaining sauce over the top, spreading it evenly.
Bake for 35–40 minutes, basting once halfway through, until chicken is cooked through, juicy, and the sauce is bubbling and slightly caramelized.
Rest the chicken for about 5 minutes after removing it from the oven to let the juices redistribute.
Serve over rice and drizzle with any extra sauce from the baking dish. Enjoy while it’s warm!

Servings and timing

This recipe makes about 4 servings.
Preparation is quick—around 10 minutes to mix and prep—followed by 35–40 minutes in the oven and a 5-minute resting period. Total time lands around 50–55 minutes from start to finish.

Variations

Chicken Breasts: Swap thighs for boneless, skinless breasts—just watch bake time, as breasts cook a bit faster.
Brown Rice: Use brown rice instead of white for a nuttier flavor and added fiber.
Spice It Up: Stir in a pinch of chili flakes or cayenne pepper for a kick.
Veggie Boost: Toss broccoli or bell peppers in the baking dish for a one-pan meal.
Tangier Twist: Add a little apple cider vinegar or lemon juice for brightness.

storage/reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, microwave until warmed through or place in a 350°F (175°C) oven for about 10 minutes. I like to sprinkle a tiny water mist over the rice before reheating to keep it from drying out.

FAQs

What kind of rice should I use?

I usually use long‑grain white rice for its fluffy texture, but brown rice works great for more nutrients and a nuttier taste.

Can I use chicken breasts instead of thighs?

Absolutely! If I switch to breasts, I keep an eye on the oven and check early, since breasts can dry out if overcooked.

How can I make the sauce thicker?

I let it bubble in the oven until it slightly caramelizes. If I want it thicker, I simmer it on the stove separately until reduced.

Can this be made in an Instant Pot?

Yes! I’d lightly sauté the chicken, then add sauce and cook on high pressure for about 10 minutes, using quick release. I’d finish with a broil to caramelize the sauce.

Is the dish freezer-friendly?

It is. I let it cool completely, freeze in a sealed container for up to 2 months. I thaw in the fridge overnight and reheat as usual.

Conclusion

I find this Honey BBQ Chicken Rice incredibly comforting and flavorful—perfect for a weeknight dinner or a casual gathering. With minimal prep, a bold sauce, and the satisfaction of a complete meal in one dish, it’s quickly become one of my go-to recipes. I hope it becomes one of yours too!