Spicy Honey Garlic Chicken Thighs
User Reviews
4.6
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
543 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Spicy Honey Garlic Chicken Thighs
Description
Chicken thighs are marinated up to 24 hours, ensuring the honey and garlic flavors deeply infuse the meat, while Sriracha adds a controlled spiciness. Cooking begins with preparing the rice by rinsing it to reduce starch for distinct grains, then simmering it until fluffy and tender. Broccolini is steamed separately to retain its bright color and slightly crisp texture.
The marinated chicken can be cooked in the oven after marinating, allowing the glaze from honey and soy sauce to caramelize slightly. Serving the tender, flavorful chicken with the aromatic rice and fresh broccolini offers a balanced meal with protein, vegetables, and grains.
Several substitutions are suggested, such as replacing broccolini with broccoli or choosing other chicken cuts. A rice cooker can simplify rice and vegetable preparation. The recipe includes preparation and cook times that cover marinating and simultaneous cooking steps for efficiency.
Ingredients
- 2 pound chicken thighs boneless and skinless
- 1 pound broccolini ends trimmed *
- 1 cup rice uncooked (I used Basmati rice)
- 2 tablespoon parsley chopped, fresh
For Marinade
- 4 cloves garlic minced
- 1 onion chopped finely, small
- 2 tablespoon honey
- 3 tablespoon soy sauce
- 1 teaspoon Sriracha sauce
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper ground
- ¼ cup chicken broth
Instructions
- In a casserole dish whisk all the marinade ingredients together then add the chicken thighs to it and toss well. Cover the casserole dish with plastic wrap and refrigerate for at least 30 minutes to up to 24 hours.
- Preheat your oven to 425℉.
- To cook the rice, rinse it first in a few changes of cold water. Rinsing the rice makes the grains less brittle and also removes loose starch making the rice less sticky. In a heavy-bottomed pot with a tight fitting lid, combine 2 cups of water with the rice over high heat. Bring to a boil then lower the heat to a simmer and cover. Let the rice cook for about 12 to 15 minutes or until all the water is absorbed. Remove the pot from the heat and let it sit with the lid on for 5 minutes and for as long as 30 minutes. Remove the lid and fluff it with a fork.
- To steam the broccolini fill a pot with a few inches of water then insert a steamer basket over the top. Make sure the water does not touch the bottom of the steamer basket. Bring the water to a boil over medium-high heat. Add the broccolini and cover. steam for 5 minutes or until tender.
- Remove the plastic wrap from the casserole dish and place in the oven. Bake uncovered for 20 minutes. Chicken thighs are quick to cook, but if after 20 minutes they are not crispy on the outside and you prefer them crispier, turn the broiler on and broil for about 2 to 3 minutes, keeping an eye on them to not burn.
- Serve the chicken thighs over the cooked rice and with broccolini on the side. There will be drippings left over from cooking the thighs, so just spoon that over the chicken and rice. Garnish with parsley.
Notes
- Broccolini, a hybrid of broccoli and kai-lan, can be substituted with broccoli if unavailable.
- Sriracha sauce provides spiciness; substitute with any preferred hot sauce.
- Alternative chicken cuts like breast or drumsticks can be used based on preference.
- Using a rice cooker with a steaming basket can streamline cooking rice and broccolini together.
- Marinating time ranges from 30 minutes up to 24 hours for desired flavor intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 543kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 53g | 106% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 994mg | 41% |
| Potassium | 737mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 2228IU | 45% |
| Vitamin C | 110mg | 122% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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