Prep time: 1 hr | Cook time: 30 mins | Total time: 1 hr 30 mins | Serves: 4
This easy recipe is for every chicken lover out there. I, myself love chicken, and I am super impressed with the result. The simple combination of Sriracha sauce, honey, and garlic is the best marinade for boneless skinless chicken thighs. With mind-blowing flavours coating the juicy and tender chicken, these Spicy Honey Garlic Chicken Thighs will become your family’s new favourite!
INGREDIENTS
1 lb broccolini ends trimmed
2 lb chicken thighs boneless and skinless
2 tbsp fresh parsley chopped
1 c. rice uncooked (I used Basmati rice)
Marinade:
1 small onion chopped finely
4 cloves garlic minced
3 tbsp soy sauce
2 tbsp honey
1 tsp Sriracha sauce
1/4 c. chicken broth
1/2 tsp sea salt
1/2 tsp ground black pepper
HOW TO MAKE SPICY HONEY GARLIC CHICKEN THIGHS
Step 1: Place the marinade ingredients in a casserole dish and whisk until well combined. Add the chicken and toss. Tent the dish with plastic wrap and place it in the fridge to marinate the chicken for at least 30 minutes up to 24 hours.
Step 2: When ready to bake, preheat the oven to 425 degrees F.
Step 3: Before cooking the rice, rinse it a couple of times. Cook the rice in a heavy-bottomed pot with a tight-fitting lid with 2 cups of water over high heat. Bring to a boil, then decrease the heat to a simmer. Put the lid on and cook the rice for approximately 12 to 15 minutes or until the water is absorbed. When done, take the pot off the heat and allow the rice to sit for at least 5 minutes up to 30 minutes, covered. Uncover and fluff the rice using a fork.
Step 4: Fill a pot with a couple of inches of water. Over the top, insert a steamer, making sure the water is not touching the bottom of the basket. Bring the liquid to a boil over medium-high heat, then add the broccolini. Put the lid on and steam the broccolini for about 5 minutes until tender.
Step 5: Uncover the dish and place in the preheated oven, then bake for about 20 minutes. For crispier skin, turn the oven to the broiler for approximately 2 to 3 minutes. Make sure to watch the chicken closely.
Step 6: When done, remove from the oven and serve the chicken thighs right away over the cooked rice and with a side of broccolini. Do not leave the drippings in the pan, spoon it over the chicken and rice for extra goodness. If desired, garnish with some parsley. Enjoy!
NOTES:
For this recipe, you can use broccolini (with smaller florets and longer, thin stalks compare to the broccoli) instead of broccoli.
Feel free to substitute Sriracha sauce with any of your preferred hot sauces.
Apart from chicken thighs, you can also use chicken breasts, bone-in-thighs, or drumstick.
If a rice cooker is available, use that to cook your rice. If your rice cooker has a steaming basket, you can just use that too to steam the broccolini.
The 45 prep time includes the marinating time.
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%)
Ingredients
- 1 lb broccolini ends trimmed
- 2 lb chicken thighs boneless and skinless
- 2 tbsp fresh parsley chopped
- 1 c. rice uncooked (I used Basmati rice)
- Marinade:
- 1 small onion chopped finely
- 4 cloves garlic minced
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp Sriracha sauce
- 1/4 c. chicken broth
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
Step 1: Place the marinade ingredients in a casserole dish and whisk until well combined. Add the chicken and toss. Tent the dish with plastic wrap and place it in the fridge to marinate the chicken for at least 30 minutes up to 24 hours.
Step 2: When ready to bake, preheat the oven to 425 degrees F.
Step 3: Before cooking the rice, rinse it a couple of times. Cook the rice in a heavy-bottomed pot with a tight-fitting lid with 2 cups of water over high heat. Bring to a boil, then decrease the heat to a simmer. Put the lid on and cook the rice for approximately 12 to 15 minutes or until the water is absorbed. When done, take the pot off the heat and allow the rice to sit for at least 5 minutes up to 30 minutes, covered. Uncover and fluff the rice using a fork.
Step 4: Fill a pot with a couple of inches of water. Over the top, insert a steamer, making sure the water is not touching the bottom of the basket. Bring the liquid to a boil over medium-high heat, then add the broccolini. Put the lid on and steam the broccolini for about 5 minutes until tender.
Step 5: Uncover the dish and place in the preheated oven, then bake for about 20 minutes. For crispier skin, turn the oven to the broiler for approximately 2 to 3 minutes. Make sure to watch the chicken closely.
Step 6: When done, remove from the oven and serve the chicken thighs right away over the cooked rice and with a side of broccolini. Do not leave the drippings in the pan, spoon it over the chicken and rice for extra goodness. If desired, garnish with some parsley. Enjoy!
Notes
For this recipe, you can use broccolini (with smaller florets and longer, thin stalks compare to the broccoli) instead of broccoli. Feel free to substitute Sriracha sauce with any of your preferred hot sauces. Apart from chicken thighs, you can also use chicken breasts, bone-in-thighs, or drumstick. If a rice cooker is available, use that to cook your rice. If your rice cooker has a steaming basket, you can just use that too to steam the broccolini. The 45 prep time includes the marinating time.
