Description
A sweet, smoky, and tangy chicken and rice bowl perfect for hectic weeknights. Juicy chicken thighs are glazed in a honey BBQ sauce and served over fluffy jasmine rice for a takeout-style meal that’s secretly easy and homemade.
Ingredients
2 cups jasmine rice
4 cups water or chicken broth
1 lb boneless, skinless chicken thighs
1 cup honey
½ cup BBQ sauce
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper, to taste
2 tbsp olive oil
Chopped green onions (for garnish)
Sesame seeds (optional garnish)
Instructions
Rinse rice under cold water. Combine with water or broth in a pot. Bring to a boil, reduce to low, cover, and simmer for 15–20 minutes. Let sit for 10 minutes off the heat, fluff with a fork, and season with salt.
In a bowl, whisk honey, BBQ sauce, soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
Coat chicken thighs in marinade. Rest for at least 30 minutes.
Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side, until browned and 165°F internally. Remove to rest.
Pour reserved marinade into the skillet. Boil, then simmer for 5–7 minutes until thickened.
Slice rested chicken.
Assemble bowls: spoon rice, top with chicken, drizzle with sauce, and garnish with green onions and sesame seeds.
Notes
Use chicken broth for a richer rice flavor.
Let the chicken rest to keep it juicy.
Add hot sauce or crushed red pepper to the marinade for heat.
Simmer the sauce for maximum caramelized flavor.
Swap jasmine rice for brown rice or quinoa if desired.
Store leftovers in an airtight container for up to 4 days; reheat with a splash of water or broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop + Simmering
- Cuisine: American