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- 1 pound boneless, skinless chicken thighs - 2 cups cooked jasmine rice - 1/2 cup honey - 1/4 cup barbecue sauce The key to this dish is the chicken. Boneless, skinless chicken thighs stay juicy and tender. Jasmine rice adds a soft, fragrant base. Honey and barbecue sauce create a sweet and tangy flavor. - 2 cloves garlic, minced - 1 tablespoon soy sauce - 1 tablespoon apple cider vinegar - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/4 teaspoon salt Marinating the chicken is essential. The garlic gives it a nice kick. Soy sauce adds depth, while apple cider vinegar adds tang. Smoked paprika brings a hint of smokiness. Adding black pepper and salt enhances the overall taste. - 1 cup mixed bell peppers, sliced (red, yellow, green) - 1/2 cup green onions, chopped - Sesame seeds Garnishing makes the dish pop! Mixed bell peppers add color and crunch. Green onions provide freshness. A sprinkle of sesame seeds adds a nice texture. Together, they elevate the dish’s appeal. {{ingredient_image_1}} - Preparing the marinade: Start by mixing the honey, barbecue sauce, minced garlic, soy sauce, apple cider vinegar, smoked paprika, black pepper, and salt in a medium bowl. Whisk until it blends well. This mixture will give your chicken a rich flavor. - Coating the chicken thoroughly: Add the boneless chicken thighs into the marinade. Make sure each piece is well coated. Cover the bowl and let it sit in the fridge for at least 30 minutes. For even more flavor, you can marinate it for up to 2 hours. - Preheating the grill/skillet: Heat your grill or skillet over medium-high heat. This step is key to getting a good sear on your chicken. - Cooking times and tips for safety: Remove the chicken from the marinade, discarding any extra liquid. Cook the chicken thighs for about 6-7 minutes on each side. Use a meat thermometer to ensure the chicken reaches 165°F (75°C). Once done, let them rest for 5 minutes before slicing them into strips. - Sautéing bell peppers: In the same skillet used for the chicken, add sliced bell peppers. Sauté them for 3-4 minutes until they are tender yet crisp. This adds color and a sweet crunch. - Mixing the rice, chicken, and veggies: In a large bowl, combine the cooked jasmine rice, sautéed bell peppers, and sliced chicken. Toss everything gently to mix well. This step brings all the flavors together. - Enhancing flavor with marination time For the best taste, let the chicken marinate for at least 30 minutes. If you have time, go for 2 hours. This lets the flavors soak in. You will taste the difference! - Alternative marinade options Mix things up! You can use teriyaki sauce instead of BBQ sauce. For a spicy kick, add some hot sauce. This allows you to enjoy different flavors. - Best methods: grilling vs. skillet Grilling gives a nice smoky flavor. It creates those beautiful grill marks. Cooking in a skillet is quicker and easier. Both methods work well, so choose what you prefer. - Achieving optimal doneness Cook the chicken until it reaches 165°F. Use a meat thermometer for accuracy. If you cut it open, the juices should run clear, not pink. - Pairing with sides or drinks Serve with a fresh salad or steamed veggies. For drinks, iced tea or lemonade works great. These options balance the sweetness of the dish. - Presentation ideas Use a large bowl for serving. Layer the rice, chicken, and veggies. Top with green onions and sesame seeds for color and crunch. It looks as good as it tastes! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or overnight if you have time. This will enhance the flavor and tenderness of the chicken. Use Fresh Ingredients: For the best taste, use fresh garlic and colorful bell peppers. Fresh ingredients can make a significant difference in the overall flavor of the dish. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) for safe consumption. Customize Your Veggies: Feel free to add or substitute other vegetables, such as zucchini or mushrooms, to the sautéed mixture for added nutrition and flavor. {{image_2}} You may want to swap out chicken for different proteins. Tofu works well for a vegetarian option. If you prefer beef, use flank steak cut into thin strips. Both options will soak up the marinade nicely. For rice, jasmine rice is great, but you can choose brown rice for more fiber. If you want a low-carb version, try cauliflower rice. It cooks quickly and adds a nice texture. Changing the BBQ sauce can change the taste. Try sweet, spicy, or smoky sauces for different flavors. You can even mix sauces for a unique taste. Adding spices or herbs can elevate the dish. Consider adding cayenne for heat or fresh parsley for freshness. A squeeze of lime juice can brighten up the flavors too. Making this dish ahead of time is easy. You can marinate the chicken a day before. Just keep it in the fridge until you’re ready to cook. If you want to freeze this dish, it works well. Cooked chicken and rice can stay fresh for up to three months in the freezer. When reheating, add a splash of water to keep it moist. Just heat it on low in a skillet for best results. To keep your Honey BBQ Chicken Rice fresh, store it in airtight containers. Place leftovers in the fridge right after serving. It helps keep the flavors locked in. You can also freeze the cooked chicken rice for longer storage. Just make sure it cools completely before putting it in the freezer. In the fridge, your Honey BBQ Chicken Rice lasts about 3 to 4 days. Check for signs of spoilage after this time. If you see mold or notice an off smell, it's best to throw it out. When frozen, it can last up to 3 months. Just label the container with the date to keep track. When reheating, the best method is the microwave. Use a microwave-safe dish and cover it to keep moisture. You can also reheat in a skillet over medium heat. Add a splash of water to help steam the rice and keep it soft. Stir occasionally to maintain even heating. This way, your meal stays tasty and fresh! You can use basmati rice, brown rice, or even quinoa. Basmati gives a nice nutty flavor. Brown rice adds fiber. Quinoa is high in protein and works well with the dish. Each option changes the dish slightly but still keeps it tasty. Yes, you can prepare this dish in advance. Cook the chicken and rice, then store them separately. This helps keep the rice fluffy and the chicken juicy. You can mix them together when ready to serve. To spice up the chicken, add cayenne pepper or crushed red pepper flakes. You can also use spicy barbecue sauce. Marinating the chicken longer can help the spices soak in better. Absolutely! This recipe is great for meal prep. You can portion it into containers for easy lunches. It stores well in the fridge for up to four days. This dish is high in protein and carbohydrates. Each serving has about 350 calories. It also offers vitamins from the bell peppers and green onions. The honey adds a touch of natural sweetness without too much sugar. In this post, we explored how to make Honey BBQ Chicken Rice, from the main ingredients to the cooking steps. I shared tips for marinating chicken, cooking techniques, and serving ideas to enhance your dish. Remember, you can customize this recipe with different proteins, rice, or flavors. Proper storage will keep your leftovers fresh for later. Whether you make it for family dinners or meal prep, this dish is simple and tasty. Enjoy your cooking journey with confidence and creativity!

Honey BBQ Chicken Rice

A delicious and flavorful dish combining grilled chicken thighs marinated in honey BBQ sauce, served over jasmine rice with sautéed bell peppers.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound boneless, skinless chicken thighs
  • 1 2 honey
  • 1 4 barbecue sauce
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 2 black pepper
  • 1 4 salt
  • 1 cup mixed bell peppers, sliced
  • 1 2 green onions, chopped
  • none Sesame seeds

Instructions
 

  • In a medium mixing bowl, whisk together honey, barbecue sauce, minced garlic, soy sauce, apple cider vinegar, smoked paprika, black pepper, and salt. This will be your marinade for the chicken.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Cover and let them marinate for at least 30 minutes in the refrigerator (or up to 2 hours for more flavor).
  • Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
  • Grill or cook the chicken thighs for about 6-7 minutes on each side or until fully cooked through (internal temperature should reach 165°F/75°C). Once cooked, let them rest for 5 minutes, then slice into strips.
  • In the same skillet used for the chicken, add the sliced bell peppers. Sauté for 3-4 minutes until tender but still crisp.
  • In a large serving bowl, combine the cooked jasmine rice, sautéed bell peppers, and sliced chicken. Toss them together gently to mix.
  • Garnish with chopped green onions and sprinkle sesame seeds on top for added crunch and flavor.

Notes

For extra flavor, marinate the chicken for up to 2 hours.
Keyword BBQ, chicken, grilled, honey, rice