SPICY HONEY GARLIC CHICKEN THIGHS

Prep time: 1 hr | Cook time: 30 mins | Total time: 1 hr 30 mins | Serves: 4

Juicy chicken thighs marinated and baked in Sriracha sauce, honey, and garlic. The perfect combination for marinating boneless skinless chicken thighs. These Spicy Honey Garlic Chicken Thighs are a healthy and delicious dinner that’s perfect for the whole family! Enjoy over rice and with broccolini on the side.

INGREDIENTS

2 pounds chicken thighs boneless and skinless

1 pound broccolini ends trimmed

1 c. rice uncooked (I used Basmati rice)

2 tablespoons fresh parsley chopped

Marinade:

4 cloves garlic minced

1 small onion chopped finely

2 tablespoons honey

3 tablespoons soy sauce

1 teaspoon Sriracha sauce

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1/4 c. chicken broth

HOW TO MAKE SPICY HONEY GARLIC CHICKEN THIGHS

Step 1: Place the marinade ingredients in a casserole dish. Whisk to combine. Add in the chicken thighs and toss to coat. With plastic wrap, cover the casserole dish and place in the fridge to marinate the chicken for at least 30 minutes up to 24 hours.

Step 2: Prepare the oven. Preheat it to 425 degrees F.

Step 3: Rinse the rice with cold water. Place in a heavy-bottomed pot with a tight-fitting lid. Pour in 2 cups water and cook the rice over high heat. Bring the water to a boil, decrease the heat to a simmer, then cover the pot. Allow the rice to cook for about 12 to 15 minutes or until the water is completely absorbed. Take the pot from the heat and let the rice sit for at least 5 minutes up to 30 minutes with the lid on. Uncover the pot. Using a fork, fluff the rice.

Step 4: With a few inches of water, fill a pot and insert a steamer basket. Bring the water to a boil over medium-high heat. Add in the broccolini, cover the pot, and steam for about 5 minutes until the broccolini is tender.

Step 5: From the casserole dish, remove the plastic wrap. Place the dish in the preheated oven and bake for about 20 minutes, uncovered. Check to see if the outside of the chicken thighs is crispy, if not or you prefer them crispier, broil the thighs for about 2 to 3 minutes. Watch them closely so the thighs won’t burn.

Step 6: Over the cooked rice, serve the chicken thighs with the broccolini on the side. And spoon the drippings from the casserole dish over the chicken and rice. If desired, garnish with parsley. Enjoy!

NOTES:

Broccolini has smaller florets with longer, thin stalks. It is a vegetable similar to broccoli, a hybrid. And kai-lan is Chinese kale.

Sriracha is made with chilli peppers, garlic, sugar, vinegar, and salt. In this recipe, you can use any of your favourite hot sauce.

For this recipe, you can use a variety of chicken like chicken breasts, bone-in thighs, or even drumsticks.

Feel free to use your rice cooker to cook the rice. And if it has a steaming basket, you can use that too to steam the broccolini.

Nutrition Facts:

Calories: 519kcal (26%) | Carbohydrates: 47g (16%) | Protein: 47.4g (95%) | Fat: 10.9g (17%) | Saturated Fat: 2.9g (18%) | Cholesterol: 121mg (40%) | Sodium: 1118mg (49%) | Fiber: 4.2g (18%) | Sugar: 11.5g (13%)

SPICY HONEY GARLIC CHICKEN THIGHS

Rebecca Prep time: 1 hr | Cook time: 30 mins | Total time: 1 hr 30 mins | Serves: 4 Remember it laterLike this recipe! Pin it to your favorite board… General Recipes SPICY HONEY GARLIC CHICKEN THIGHS European Print This

Serves: 4 Prep Time: 1 hr Cooking Time: 30 mins 30 mins

Nutrition facts: 519 calories 10.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds chicken thighs boneless and skinless
• 1 pound broccolini ends trimmed
• 1 c. rice uncooked (I used Basmati rice)
• 2 tablespoons fresh parsley chopped
• Marinade:
• 4 cloves garlic minced
• 1 small onion chopped finely
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 1 teaspoon Sriracha sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 c. chicken broth

Instructions

Step 1: Place the marinade ingredients in a casserole dish. Whisk to combine. Add in the chicken thighs and toss to coat. With plastic wrap, cover the casserole dish and place in the fridge to marinate the chicken for at least 30 minutes up to 24 hours.

Step 2: Prepare the oven. Preheat it to 425 degrees F.

Step 3: Rinse the rice with cold water. Place in a heavy-bottomed pot with a tight-fitting lid. Pour in 2 cups water and cook the rice over high heat. Bring the water to a boil, decrease the heat to a simmer, then cover the pot. Allow the rice to cook for about 12 to 15 minutes or until the water is completely absorbed. Take the pot from the heat and let the rice sit for at least 5 minutes up to 30 minutes with the lid on. Uncover the pot. Using a fork, fluff the rice.

Step 4: With a few inches of water, fill a pot and insert a steamer basket. Bring the water to a boil over medium-high heat. Add in the broccolini, cover the pot, and steam for about 5 minutes until the broccolini is tender.

Step 5: From the casserole dish, remove the plastic wrap. Place the dish in the preheated oven and bake for about 20 minutes, uncovered. Check to see if the outside of the chicken thighs is crispy, if not or you prefer them crispier, broil the thighs for about 2 to 3 minutes. Watch them closely so the thighs won’t burn.

Step 6: Over the cooked rice, serve the chicken thighs with the broccolini on the side. And spoon the drippings from the casserole dish over the chicken and rice. If desired, garnish with parsley. Enjoy!

Notes

Broccolini has smaller florets with longer, thin stalks. It is a vegetable similar to broccoli, a hybrid. And kai-lan is Chinese kale. Sriracha is made with chilli peppers, garlic, sugar, vinegar, and salt. In this recipe, you can use any of your favourite hot sauce. For this recipe, you can use a variety of chicken like chicken breasts, bone-in thighs, or even drumsticks. Feel free to use your rice cooker to cook the rice. And if it has a steaming basket, you can use that too to steam the broccolini.