This Honey BBQ Chicken Rice is a comforting, sweet-savory dish made with tender chicken tossed in a honey barbecue glaze, served over fluffy rice. It’s easy to pull together and packed with flavor that hits all the right notes.

Why You’ll Love This Recipe

I love how quick and satisfying this recipe is. It combines juicy chicken coated in a sticky-sweet barbecue sauce with warm rice, creating a perfect balance of flavors and textures. Whether I’m making it after a long day or serving it to friends, it’s always a crowd-pleaser with minimal effort.

Ingredients

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

Boneless, skinless chicken thighs or breasts, cut into bite-size pieces
Salt and pepper
Garlic powder
Smoked paprika (optional but brings a nice depth)
Olive oil or vegetable oil
Honey
Your favorite barbecue sauce
Rice (white, brown, or jasmine)
Water or chicken broth (for cooking rice)
Optional garnish: chopped green onions, sesame seeds, fresh cilantro

Directions

I season the chicken pieces with salt, pepper, garlic powder, and smoked paprika.
I heat oil in a large skillet over medium-high heat, then add the chicken and cook until it’s golden and cooked through (about 6–8 minutes). I flip halfway so it browns evenly.
While the chicken cooks, I whisk together honey and barbecue sauce in a small bowl until smooth and glossy.
Once the chicken is fully cooked, I reduce the heat to medium-low and pour the honey-BBQ sauce into the pan, stirring to coat every piece evenly. I let it simmer for 2–3 minutes until the sauce thickens and sticks to the chicken.
I cook the rice separately according to package instructions, using water or chicken broth for extra flavor.
I serve the glazed chicken over a bed of hot rice and sprinkle optional garnishes like green onions, sesame seeds, or cilantro on top.

Servings and timing

This recipe makes 4 servings.

Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Spicy kick: I mix in a dash of hot sauce or chili flakes into the honey-BBQ glaze.
Veggie boost: I stir in cooked veggies like bell peppers, broccoli, or corn in the last couple of minutes.
Grilled twist: I cook the chicken on the grill, then toss it in the honey-BBQ glaze before serving.
Coleslaw topping: I serve it over rice with a side of creamy coleslaw for extra crunch and freshness.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm the chicken and rice together in a skillet with a splash of water or broth, or microwave until heated through. If the sauce has thickened too much, I stir in a little water to loosen it up.

FAQs

What type of BBQ sauce works best?

I typically use a classic hickory or Kansas-style sauce, but any favorite BBQ sauce works—sweet, smoky, or even spicy varieties shine in this recipe.

Can I use chicken breast instead of thighs?

Absolutely. I find thighs stay juicier, but breasts work fine—just watch the cooking time so they don’t dry out.

Is it okay to prep this ahead?

Yes—I can cook the chicken and rice ahead, store them separately, then reheat and toss the chicken in the honey-BBQ sauce just before serving.

Can I make this gluten-free?

Sure—I use certified gluten-free barbecue sauce and ensure the rice is naturally gluten-free.

What sides pair well with this dish?

I love pairing it with simple sides like steamed broccoli, corn on the cob, or a crisp green salad to round out the meal.

Conclusion

I enjoy this Honey BBQ Chicken Rice recipe for its ease, flavor, and versatility. It’s a weeknight winner that I can customize with spice, veggies, or different sides. With minimal prep and maximum taste, it’s a staple in my cooking rotation that always satisfies.