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 over fluffy jasmine rice. Perfect for a family meal, this dish combines classic BBQ flavors with fragrant rice and fresh garnishes for a satisfying and delicious meal.
Ingredients
Scale
Marinade and Chicken
- 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 (to oil grill grates)
Rice
- 2 cups jasmine rice
- 4 cups chicken broth
Garnish
- 1 tablespoon chopped fresh parsley
- Optional: sliced green onions
Instructions
- Prepare Marinade: In a medium-sized bowl, whisk together honey, BBQ sauce, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until well blended.
- Marinate Chicken: Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken ensuring each piece is coated well. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably a few hours or overnight for maximum flavor.
- Rinse Rice: Rinse jasmine rice thoroughly under cold running water using a fine-mesh strainer until the water runs clear to remove excess starch.
- Cook Rice: In a medium saucepan, combine rinsed rice and 4 cups of chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and liquid is absorbed.
- Rest Rice: Turn off the heat and let the rice sit, covered, for another 10 minutes to steam. Fluff rice with a fork before serving.
- Preheat Grill: Heat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Grill Chicken: Remove chicken from the marinade, allowing excess to drip off and discard the leftover marinade. Place chicken breasts on the grill and cook for 6-7 minutes without moving to achieve good grill marks.
- Flip and Cook: Flip the chicken and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
- Rest Chicken: Remove chicken from the grill and let it rest for about 5 minutes to redistribute the juices and keep it tender.
- Slice Chicken: Slice the grilled chicken into strips or bite-sized pieces as preferred.
- Assemble Dish: In a large serving bowl or platter, spread a generous layer of the fluffy jasmine rice as the base.
- Add Chicken: Arrange the sliced chicken evenly on top of the rice.
- Add Extra Flavor: Drizzle extra BBQ sauce over the chicken pieces for added moisture and flavor.
- Garnish: Sprinkle chopped fresh parsley and optional sliced green onions over the top for a fresh, colorful finish.
- Serve: Serve warm alongside your favorite sides such as a green salad or steamed vegetables for a complete meal.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth to keep the rice moist.
- Optional Twist: For a fun variation, add grilled corn or black beans as extra toppings or side dishes to enhance the meal.
Notes
- Marinate chicken for at least 30 minutes, but longer marination (a few hours or overnight) will enhance flavor.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- If you don’t have a grill, a grill pan or stovetop skillet can be used as an alternative.
- Rinsing jasmine rice removes excess starch and prevents clumping, resulting in fluffy rice.
- Adjust BBQ sauce and honey quantities to taste depending on desired sweetness and smokiness.
- This recipe is great for meal prep and leftovers reheat well with proper moisture retention.
- Optional garnishes like green onions add freshness but can be omitted if unavailable.
