Name: Smokey Grilled Chicken & Glazed Rice
Ingredients: 4 chicken thighs, bone-in and skin-on (about 700 g / 1.5 lb); 2 tbsp honey, for drizzling; ½ cup (120 ml) store-bought grill sauce (I used a smokey brown one, any dark & smokey BBQ sauce works) or one batch of the homemade sauce below; 3 tbsp ketchup; 2 tbsp worcestershire sauce; 1 tbsp apple cider vinegar; 1 tbsp brown sugar; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp cayenne pepper; ½ tsp black pepper; ½ tsp mustard; Pinch of salt; 1 cup (200 g) rice (jasmine or basmati); 2 tbsp grill sauce; 1 tbsp honey, to finish; 1½ cups (360 ml) water for the stovetop, or as your rice cooker says; Pinch of salt

Smokey Grilled Chicken & Glazed Rice

By Giorgio Minnella Published Apr 27, 2026 Updated Oct 18, 2026

Bone-in chicken thighs in a smokey grill sauce, air fried with honey until caramelized, served on golden rice cooked with the same sauce.

Marinate at least 30 min, then air fry at 390°F (200°C) for 15 to 20 min.

Air fryer

Marinate at least 30 min

Instructions

Marinate

Coat the chicken thighs generously in the grill sauce, get it under the skin too.
Marinate for at least 30 min, overnight if you can.
Air Fry

Place in the air fryer and drizzle honey over each piece.
Air fry at 200°C / 390°F for 15 to 20 minutes until deep golden & caramelized.
Every air fryer is different: stronger air fryer → lower the temp or reduce the time slightly. Weaker air fryer → leave them in a little longer. Always check at the 15 min mark to be safe.
Internal temp: the thickest thigh should read 165°F / 74°C next to the bone.
Rice: Rice Cooker
- Wash your rice until the water runs clear.
- Add rice to the cooker with water as usual.
- Stir in 2 tbsp grill sauce before cooking.
- Let it cook, that sauce gives it a beautiful golden brown color.
- Once done, stir honey through the warm rice.
Rice: Stovetop
- Wash your rice until the water runs clear.
- Add to a pot with water (1:1.5 ratio).
- Stir in 2 tbsp grill sauce & a pinch of salt.
- Bring to a boil, then reduce to low heat.
- Cover and cook for 12–15 min until all water is absorbed.
- Take off the heat and steam for 5 more min with the lid on.
- Stir honey through the warm rice.
Serve

Spoon the glazed rice onto a plate. Place the whole chicken thigh right on top and let that smokey glaze drip over everything.
Eat immediately.

Smokey Grilled Chicken & Glazed Rice