Go Back
A bowl of Sticky Honey BBQ Chicken Rice topped with sesame seeds and chopped green onions

Best Ever Sticky Honey BBQ Chicken Rice

A delicious one-pan meal where tender chicken thighs and fluffy rice are cooked together in a savory, sticky glaze made of BBQ sauce, honey, and aromatics. This weeknight hero delivers restaurant-quality flavors with minimal cleanup, balancing smoky depth with floral sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp Vegetable oil or canola oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Fresh garlic, minced
  • 1 tbsp Fresh ginger, minced
  • 1.5 cups Long grain white rice Jasmine or Basmati
  • 2.25 cups Low sodium chicken broth, divided
  • 3/4 cup BBQ sauce hickory or smoky style
  • 1/3 cup Honey
  • 1 tbsp Low sodium soy sauce
  • 1 tsp Apple cider vinegar
  • 2 Green onions, sliced for garnish
  • 1 tsp Toasted sesame seeds optional garnish

Equipment

  • Large deep skillet or Dutch oven with a tight-fitting lid
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Season the cubed chicken thighs generously with salt and pepper.
  2. Add the chicken to the hot pan in a single layer (work in batches if necessary to avoid crowding). Sear for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 2 minutes. Remove the chicken to a plate; it does not need to be fully cooked through yet.
  3. Reduce the heat to medium. Add the minced garlic and ginger to the pan and sauté for 30 seconds until fragrant, being careful not to burn them.
  4. Pour in a splash (about 1/4 cup) of the chicken broth to deglaze the pan. Use a wooden spoon to scrape up the flavorful browned bits (fond) from the bottom of the pan.
  5. Return the seared chicken and any accumulated juices to the pan. Add the BBQ sauce, honey, soy sauce, and apple cider vinegar. Stir well to coat the chicken.
  6. Pour in the remaining chicken broth and bring the mixture to a gentle boil. Sprinkle the rinsed rice evenly over the chicken and sauce, stirring gently just enough to ensure the rice is submerged.
  7. Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for 15-20 minutes. Do not lift the lid, as the steam is essential for cooking the rice.
  8. After 15 minutes, quickly check if the liquid is absorbed and rice is tender. Once cooked, remove the pan from the heat and let it sit, covered, for another 5-10 minutes to steam and fluff.
  9. Remove the lid and fluff the rice with a fork, mixing the sticky sauce throughout the grains. Garnish with sliced green onions and sesame seeds before serving.

Notes

It is critical to rinse your rice before cooking to remove excess starch; skipping this step may result in gummy rice. Keep the heat on a gentle low simmer to prevent the high sugar content in the honey and BBQ sauce from burning on the bottom of the pan. For a spicy kick, add a teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce.