Smoky Hot Honey Chicken Thighs with Rosemary Orzo
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Smoky Hot Honey Chicken Thighs with Rosemary Orzo
Description
Smoky Hot Honey Chicken Thighs with Rosemary Orzo features boneless, skinless chicken thighs seasoned liberally with smoked paprika, garlic powder, salt, and pepper, then broiled to develop a charred, smoky exterior. The chicken is glazed with a blend of hot honey and apple cider vinegar, giving it a spicy-sweet tang. Alongside, the orzo is toasted in butter before simmering in chicken stock with minced garlic and fresh rosemary, resulting in a creamy, aromatic pasta dish highlighted by the nutty Parmesan cheese stirred in at the end.
The orzo offers a tender bite and an herbaceous note that complements the intensely flavored chicken. Together, they create a well-rounded meal that balances sweet heat and rich, savory elements. The rosemary in the orzo echoes the herbal glaze on the chicken, tying the components together.
This recipe is suited for a sit-down dinner where plating the savory chicken over or beside the flavorful orzo makes a satisfying and complete meal.
Ingredients
toasted rosemary orzo
- 3 tablespoons butter unsalted
- 16 ounces orzo
- 2 garlic minced, cloves
- ¼ cup rosemary chopped, fresh
- 32 ounces chicken stock or vegetable stock
- salt kosher salt
- black pepper kosher salt
- ½ cup Parmesan Cheese freshly grated
chicken thighs
- 1 ½ pounds chicken thighs boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ⅓ cup hot honey or regular honey, if you don’t want spicy
- 3 tablespoons apple cider vinegar
Instructions
toasted rosemary orzo
- Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts and gets golden. Stir in the garlic and half of the rosemary.
- Pour in the stock along with a pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom, until the liquid is absorbed.
- Stir in the parmesan cheese and remaining rosemary. Serve!
chicken thighs
- Preheat the broiler in your oven to high. Make sure there is an oven rack directly beneath it.
- Place the chicken thighs on a baking sheet. Season the chicken all over liberally with salt and pepper. Season all over with the smoked paprika and garlic powder.
- Place under the broiler and broil for 6 minutes. Remove and flip the chicken oven. Broil for 6 minutes more. While the chicken is broiling, whisk together the hot honey and vinegar.
- Remove the chicken again and brush it with the honey mixture. Return to the oven and broil for 1 minute. Remove and flip the chicken thighs, brushing the other side with the honey mixture. Broil again for 1 minute. Repeat once or twice more until you get the desired charred topping.
- Serve the chicken thighs with the orzo!
User Reviews
Overall Rating
5
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