Description
Honey BBQ Chicken Rice is a flavorful and easy-to-make dinner recipe combining tender grilled chicken breasts marinated in a sweet and smoky honey BBQ sauce, served over fluffy jasmine rice. This comforting meal is perfect for busy weeknights or casual gatherings, offering a delightful 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 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
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 well combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, making sure each piece is fully coated. Seal or cover and refrigerate for at least 30 minutes, preferably several hours or overnight to enhance flavor.
- Rinse the Rice: Rinse the jasmine rice under cold running water using a fine-mesh strainer until the water runs clear to remove excess starch and ensure fluffy rice.
- Cook the Rice: In a medium saucepan, combine the rinsed rice and 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 15 minutes until the liquid is absorbed and rice is tender.
- Let the Rice Rest: Turn off the heat and keep the saucepan covered. Let the rice sit for another 10 minutes to finish steaming. Fluff with a fork before serving to separate grains.
- Preheat the Grill or Grill Pan: Heat the grill or grill pan to medium-high. If using a grill, oil the grates lightly to prevent sticking.
- Prepare Chicken for Grilling: Remove chicken breasts from the marinade, allowing excess to drip off. Discard any leftover marinade to ensure safety.
- Grill the Chicken: Place chicken on the heated grill or grill pan. Cook without moving for 6-7 minutes on the first side to develop grill marks.
- Flip and Continue Grilling: Turn the chicken over and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) to ensure doneness.
- Rest the Chicken: Remove the chicken from the grill and let it rest for about 5 minutes to allow juices to redistribute and keep the meat moist.
- Slice the Chicken: Cut the grilled chicken into strips or bite-sized pieces for easy serving.
- Assemble the Dish: Spread a generous layer of fluffy jasmine rice on a large serving bowl or platter as the base.
- Add the Chicken: Arrange the sliced grilled chicken on top of the rice evenly.
- Drizzle with Extra BBQ Sauce: For added flavor and moisture, drizzle additional BBQ sauce over the chicken pieces.
- Garnish: Sprinkle chopped fresh parsley and optional sliced green onions over the dish for a fresh, colorful finish.
- Serve: Serve warm alongside your favorite sides such as a green salad or steamed vegetables to complete the meal.
- Store Leftovers: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat with a splash of chicken broth to keep rice moist.
- Optional Variations: For extra flair, consider adding grilled corn or black beans as toppings or side dishes to enhance the meal.
Notes
- Marinate the chicken longer for deeper flavor; overnight is best if time allows.
- Use a meat thermometer to ensure chicken reaches 165°F to avoid undercooking.
- Rinsing the rice is essential for fluffy, non-sticky grains.
- Oil the grill grates well to prevent sticking and tearing of chicken breasts.
- Leftover rice can be refreshed with a splash of chicken broth when reheating for moisture retention.
- If you don’t have a grill, a grill pan or stovetop skillet can be used with similar cooking times.
