Oven-Baked BBQ Chicken with Rice
📋 Table of Contents
💛 Why You’ll Love This Recipe
- 1. No barbecue needed: You can make this chicken in your oven without having to use an outdoor grill.
- 2. Nicely seasoned chicken: The soy sauce, garlic, ginger and honey give the chicken plenty of flavour.
- 3. Simple to prepare: Once you’ve mixed the marinade and prepared the chicken, the oven does most of the cooking.
- 4. Make it your own: You can use the optional glaze if you prefer your chicken a little sweeter.
- 5. Lovely with rice: Serve the chicken with plain white rice and some fresh cucumber on the side.
- 6. Good for family meals: You can easily prepare more chicken if you’re cooking for several people.
Introduction
Oven-Baked BBQ Chicken with Rice is a lovely meal to make when you want something tasty without spending too much time in the kitchen.
The chicken is marinated with soy sauce, garlic, ginger and honey before being baked in the oven until nicely browned. It’s served with white rice, making it a filling meal for lunch or dinner.
And if you enjoy a little sweetness with your chicken, the optional glaze adds a nice finishing touch.
🍗 Ingredients for Oven-Baked BBQ Chicken
For the Chicken Marinade
- 4–5 chicken thighs, boneless or with bones removed
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp oyster sauce (optional)
- 1 tbsp honey
- 1 tsp sugar
- 2–3 garlic cloves, finely chopped
- 1 tsp fresh ginger, grated
- ½ tsp black pepper
- A splash of water, if needed
🍯 For the Glaze (Optional)
- 1 tbsp teriyaki sauce
- 1 tsp honey
- 1 tsp soy sauce
🍚 For Serving
- Cooked white rice
- Fresh cucumber slices (optional)
- Chopped fresh herbs, such as parsley or coriander (optional)
- Your favourite dipping sauce (optional)
Remove the Bones from the Chicken
Place the chicken thighs on a clean chopping board, with the skin facing down.
Using a sharp knife or kitchen scissors, carefully cut along the bone and remove it without cutting the chicken into smaller pieces.
If you prefer, you can buy boneless chicken thighs to save yourself some time.
Prepare the Marinade
In a mixing bowl, add the soy sauce, rice vinegar, oyster sauce (if using), honey, sugar, garlic, ginger and black pepper.
Give everything a good mix until combined. If the mixture looks too thick, add a small splash of water.
Add the chicken thighs and coat them well with the marinade. Cover the bowl and leave in the fridge for at least 30 minutes.
Get the Chicken Ready for the Oven
Preheat your oven to 200°C (180°C fan).
Line a baking tray with foil and place a wire rack on top. Take the chicken pieces out of the marinade and arrange them on the rack, leaving a little space between each piece.
Let any extra marinade drip off before placing the chicken in the oven.
Bake the Chicken
Place the tray in the preheated oven and bake for about 30–35 minutes, turning the chicken halfway through.
If you’re using the optional glaze, mix the teriyaki sauce, honey, and soy sauce in a small bowl. Brush it over the chicken during the last 5 minutes of baking.
Once the chicken is nicely browned and fully cooked, remove it from the oven. Check that the thickest part has reached 75°C, then leave it to rest for about 5 minutes before serving.
Plate and Serve
Place the baked chicken on a serving plate alongside some freshly cooked white rice.
You can also add a few cucumber slices and sprinkle some chopped fresh herbs over the top if you like.
For a little extra flavour, serve with your favourite dipping sauce on the side.
And that’s your Oven-Baked BBQ Chicken with Rice, ready to enjoy!
🔗 Explore More Deliciousness
🌾 Love rice dishes? Don’t miss Tima’s Ultimate Jollof Rice – Spicy, Rich & Crowd-Pleasing 🍚🔥!
🌟 Tips for Success
1. Give the chicken time to marinate.
Leave the chicken in the fridge for at least 30 minutes before cooking. If you’ve got more time, you can prepare it a few hours earlier.
2. Leave some space between the chicken pieces.
When arranging the chicken on the wire rack, make sure the pieces aren’t touching too much. This helps them cook evenly.
3. Add the glaze towards the end.
If you’re using the optional glaze, brush it over the chicken during the last 5 minutes. The honey can burn if you add it too early.
4. Check that the chicken is fully cooked.
Chicken thighs can vary in size, so check the thickest part reaches 75°C before serving.
5. Let the chicken rest before serving.
Once the chicken comes out of the oven, leave it for about 5 minutes before putting it on your serving plate.
❓ Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can. Chicken breast works too, but it may cook faster depending on its size. Just make sure it’s fully cooked before serving.
Can I marinate the chicken overnight?
Yes. Cover the chicken and leave it in the fridge overnight. This is handy if you want to prepare it ahead of time.
Do I have to use oyster sauce?
No, it’s optional. You can leave it out and still make the marinade using the other ingredients.
Can I make this without the glaze?
Of course. The marinade already contains honey and soy sauce, so the extra glaze isn’t necessary.
What else can I serve with the chicken?
You can serve it with fried rice, noodles, roasted potatoes or a simple vegetable salad.
How should I store leftovers?
Keep leftover chicken in a covered container in the fridge. Refrigerate within two hours and eat within 48 hours. Reheat only once, until steaming hot throughout. If you have leftover rice, cool it quickly, refrigerate within one hour and eat within 24 hours.
About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.
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