Honey BBQ Chicken with Rice
So, Here’s the Story Behind My Honey BBQ Chicken with Rice
Alright, confession time. I first made Honey BBQ Chicken with Rice after a random Tuesday where everything (and I mean everything) seemed to go pear-shaped. My kid was hangry, I was missing half the stuff from my mental shopping list, and our calendar said “cereal night again?” (yep, that’s how we roll sometimes). Instead, I decided to mashup two of our favorites: gooey honey BBQ chicken and rice. Turns out, it was such a crowd-pleaser that my neighbor Becky now asks for the recipe biweekly. Plus, honestly, there’s something kinda magic about the clean-up—one pan, barely any chaos, unless you count the sticky fingers.
Why I Keep Making This (Even When I’m Lazy)
I reach for this recipe when I want dinner to sort of make itself with a minimal fuss routine. It’s sticky, it’s messy, and my partner mops every last bit up (sometimes with their fingers, which, hey, I can’t complain about less dishes). Also, let me level with you: sometimes the barbecue sauce lumps up a little if I don’t stir it well enough and I used to get annoyed about that, but now I’ve decided it adds “texture” (or, as my son calls it, ‘BBQ treasure hunt’). When I need a win, this is the recipe.
Ingredients (With All My Best Hacks)
- 500g (about 1 lb) boneless, skinless chicken thighs (sometimes I use chicken breast but thighs are juicier—do what you like!)
- Salt and pepper (or honestly, any seasoning blend you’re fond of—I once used taco spices and it wasn’t half bad)
- 2 tbsp olive oil (or canola oil, or even butter if you’re out, heck, I’ve even used bacon grease once)
- 1 cup barbecue sauce (I love Sweet Baby Ray’s, but whatever’s on sale, really)
- 3 tbsp honey (don’t stress if it crystalizes a bit in the jar, just scoop it out)
- 2 cloves garlic, minced (sometimes I swap for a good teaspoon of the jar stuff when I can’t be bothered)
- 1 tsp smoked paprika (this matters for depth, but regular paprika is fine, and once I even skipped it completely—no one died)
- 3 cups cooked rice (white, brown, jasmine—heck, I’ve even done it with leftover takeout fried rice, but that’s a whole other story)
- Optional: Chopped parsley, for decoration—or spring onions if you want to get fancy
Let’s Get This Going: Directions!
- Prep the chicken: Just cut it up into bite-sized bits. I’m not fussed about perfect cubes; I’ve been known to just hack away. Toss the pieces with salt, pepper, and paprika.
- Sizzle time: Heat the oil in a big frying pan (or a wok, which I actually prefer but use whatever you’ve got—a heavy skillet is ace too) over medium-high. Chuck in the chicken. Cook for about 6 minutes, flipping now and again til it gets golden-ish. This is where I usually sneak a bite if I think no one’s watching.
- Add flavor: Spoon in the garlic. It might sizzle and smell incredible. Immediately pour in BBQ sauce and honey. Stir it around, don’t panic if it looks scary separated at first, just keep mixing and it’ll come together. Lower the heat, simmer for about 8–10 minutes til the sauce is thick and clings to every chicken bit.
- Rice time: Now, you can just spoon this mixture over already-made rice. But, if you’re feeling foggy-brained, dump the rice right into your pan and stir to coat. I think it makes it all stickier, which is good in my book.
- Finishing touches: Sprinkle parsley on top if you’re trying to impress someone, or just go straight in with a fork. Either way, that’s dinner done!
Stuff I Learned the Hard Way (Notes!)
- If you overdo the honey, things can get a bit too sweet; just balance with extra BBQ sauce (I learned that after an oops with a heavy pour).
- I once tried marinating the chicken for a few hours—honestly, didn’t notice a big difference for the effort.
- Microwave rice works, don’t let anyone shame you for it. On busy nights, it’s a game-changer.
- If you let the chicken sit in the sauce a while before serving, it gets even gooier—for me, that’s a win.
Some Off-Road Variations I’ve Attempted
- Swapped in tofu once—surprisingly tasty, just don’t skip the searing step or it’s bland.
- Pineapple chunks thrown in, because I love sweet tang. My spouse thought it was weird, so, your mileage may vary.
- Used chipotle BBQ sauce for a smoky-hot version. Careful, some brands go nuclear on spice without warning.
- Tried quinoa instead of rice. Actually, I find it works better if you use leftover white rice though; quinoa went a little mushy.
Equipment I Swear By (Unless You Don’t Have It)
- Big skillet or nonstick frying pan. If you only have a pot, that’ll work, just be vigilant about sticking.
- Sharp knife (mine cost $8 and holds its edge better than the fancy one I once got as a wedding gift—go figure)
- Wooden spoon or spatula. Metal works but beware of scratching your pan. I suppose a big plastic spoon will do in a pinch.
Keeping Leftovers (If They Exist…)
This dish actually keeps pretty well in the fridge for two days—though honestly, in my house it never lasts more than a day! If you do hide some away for yourself, just microwave it with a wet paper towel over the top to keep things moist. Freezer? Yep, but it gets a bit softer on reheating and you loose some of the sticky magic.
How I Like to Serve It (And a Digression…)
I usually just scoop big messy portions into bowls and maybe, if I’m really going wild, add a wedge of lime on the side. My uncle eats this as a burrito filling, which I thought was a bit out there—until I tried it. Friday nights, we pair it with cold coleslaw and those chewy supermarket rolls (I know, not fancy, but who cares?). And before I forget—once, I added a fried egg on top and hey, it felt almost like brunch. My daughter says it tastes better straight out of the pan. She’s probably right.
Lessons I’ve Picked Up (Pro Tips—so you don’t repeat my blunders)
- Don’t rush the sauce simmer; I once did and ended up with watery BBQ puddles—no thanks. Give it 10 minutes, you’ll see why.
- If using frozen chicken, make sure it’s defrosted properly, or you’ll end up with a weird, stew-like consistency. (Ask me how I know.)
- Honey sticks like glue to measuring spoons; grease them with oil first or just estimate by eye like I now do.
“But Wait, What If…” (FAQs I Actually Get Asked)
- Can I use store-bought BBQ chicken instead of cooking it from scratch?
Sure thing—just warm it up in a pan with the honey, garlic, and extra sauce. Done in a flash. - Is it okay if the sauce looks runny?
Yep, just let it cook down a little longer. Or add a tiny spoon of cornstarch mixed with water if you’re truly in a rush. - What’s the best rice to use?
Totally a personal choice—my mate swears by brown rice, I think leftover jasmine’s unbeatable. Once I even mixed two kinds when my pantry was running low; nobody noticed. - Gluten free?
Just check your BBQ sauce bottle. Most brands are safe, but always good to double check just in case. - Can I double this for a party?
Yes, absolutely! Just use a bigger pan (or do it in two batches if you’re using a regular pan—otherwise, it gets too crowded and the chicken just stews).
And, if you’re curious about making your own BBQ sauce, this homemade version from Simply Recipes is fun (though I rarely find the energy). If you want rice-cooking perfection, check this guide on Serious Eats—it’s a journey.
Alright, that’s the lot. If you make Honey BBQ Chicken with Rice, let me know how it turns out, especially if you wing it with your own weird twist. Enjoy the sticky fingers, my friend.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1In a medium bowl, whisk together barbecue sauce, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper.
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2Place the chicken breasts in a large resealable bag or shallow dish and pour half of the honey BBQ sauce over the chicken. Marinate for at least 10 minutes.
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3Preheat a grill or grill pan over medium heat. Remove chicken from marinade and discard used marinade.
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4Grill the chicken for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Brush with reserved sauce during the last few minutes of grilling.
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5Remove the chicken from the grill and let it rest for 5 minutes. Slice the chicken.
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6Serve the honey BBQ chicken over cooked white rice. Garnish with chopped fresh parsley 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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