Description
Honey BBQ Chicken Rice is a flavorful and easy-to-make dinner recipe featuring tender grilled chicken breasts marinated in a sweet and smoky honey BBQ sauce, served atop fluffy jasmine rice. Perfect for a satisfying family meal, it combines aromatic spices and wholesome ingredients to deliver a delicious balance of sweet, savory, and smoky flavors.
Ingredients
Scale
Rice
- 2 cups jasmine rice
- 4 cups chicken broth
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup honey
- 1 cup BBQ sauce (your favorite brand)
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (for grilling)
Garnish
- 1 tablespoon chopped fresh parsley
- Optional: sliced green onions
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together honey, BBQ sauce, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until the mixture is well blended.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated thoroughly. Seal or cover, then refrigerate for at least 30 minutes, ideally a few hours or overnight for maximum flavor.
- Rinse the Rice: Using a fine-mesh strainer, rinse the jasmine rice under cold running water until the water runs clear to remove excess starch.
- Cook the Rice: In a medium saucepan, combine the rinsed rice with 4 cups of chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until rice is tender and liquid is absorbed.
- Let Rice Rest: Turn off the heat and keep the saucepan covered for an additional 10 minutes. Then fluff the rice gently with a fork.
- Preheat Grill: Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
- Prepare Chicken for Grilling: Remove chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.
- Grill Chicken – First Side: Place the chicken breasts on the preheated grill. Cook undisturbed for 6-7 minutes to develop grill marks and cook through partially.
- Grill Chicken – Second Side: Flip the chicken pieces and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) for safe consumption.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute, enhancing tenderness.
- Slice the Chicken: Cut the grilled chicken into strips or bite-sized pieces for easy serving.
- Assemble the Dish: In a large bowl or platter, spread a generous layer of fluffy jasmine rice as the base.
- Add Chicken: Arrange the sliced grilled chicken evenly atop the rice layer.
- Enhance Flavor: Drizzle extra BBQ sauce over the chicken for added moisture and taste.
- Garnish: Sprinkle chopped fresh parsley and optional sliced green onions over the top to add freshness and color.
- Serve: Serve the Honey BBQ Chicken Rice warm alongside complementary sides like a crisp green salad or steamed vegetables.
- Store Leftovers: Place leftovers in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of chicken broth to keep the rice moist.
- Optional Twist: For added variety, include grilled corn or black beans as extra mix-ins or side dishes to complement the meal.
Notes
- Marinating the chicken overnight intensifies the flavors and helps tenderize the meat.
- Be sure to oil the grill grates to prevent the chicken from sticking and tearing.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (75°C).
- Fluffing the rice after resting helps keep it light and prevents clumping.
- Add fresh garnishes like parsley and green onions just before serving for the best appearance and flavor.
- Leftover rice can dry out quickly; reheating with chicken broth adds moisture back.
- Adjust the amount of BBQ sauce and honey based on your sweetness preference.
