Can I use chicken breasts instead of thighs?

Yes. Use similar-sized pieces and watch cooking time. Breasts cook faster and can dry out, so avoid overcooking.

Is this recipe good for meal prep?

Absolutely. Store chicken and rice in portions. Reheat gently to keep the chicken moist.

Yes. Store the glaze in the refrigerator for up to 3 days. Warm it before adding to hot chicken so it spreads easily.

A simple, sweet, and smoky bowl of Honey Bbq Chicken Rice that delivers fast weeknight comfort and bold flavor.

1 lb boneless (skinless) chicken thighs (or breasts), cut into bite-sized pieces
2 cups cooked rice (white, brown, or jasmine)
1/4 cup honey
1/3 cup BBQ sauce (your favorite variety)
1 tablespoon soy sauce
2 cloves garlic (minced)
1 tablespoon vegetable or olive oil
Salt and pepper (to taste)
Green onions or sesame seeds for garnish (optional)

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Pat chicken pieces dry and season with salt and pepper.
Heat oil in a large skillet over medium-high heat and add chicken in a single layer.
Sear until golden brown on both sides and nearly cooked through.
In a bowl, whisk together honey, BBQ sauce, soy sauce, and minced garlic.
If desired, add a small pinch of chili flakes for heat.
Pour the glaze over the chicken and lower the heat, stirring frequently as the sauce reduces.
Cook until chicken reaches 165°F and the sauce becomes sticky and coats each piece.
Serve over hot rice and garnish with green onions or sesame seeds.

For a gluten-free version, choose tamari or gluten-free soy sauce and ensure your BBQ sauce is gluten-free.