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Spicy Honey Garlic Chicken Thighs

This recipe combines the perfect blend of Sriracha sauce, honey and garlic to marinate these boneless skinless chicken thighs.
Prep Time 1 hour
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 519 kcal

Ingredients
  

  • 2 lb chicken thighs boneless and skinless
  • Ends of 1 lb broccolini trimmed
  • 1 cup rice uncooked I used Basmati rice
  • 2 tablespoons chopped fresh parsley
  • Marinade
  • 4 cloves minced garlic
  • 1 small onion chopped finely
  • 2 tablespoon honey
  • 3 tablespoons soy sauce
  • 1 teaspoon Sriracha sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chicken broth

Instructions
 

  • Mix all ingredients in a bowl. Add the chicken thighs and toss together. Wrap the casserole dish in plastic wrap and place it in the refrigerator for 30 to 24 hours.
  • Preheat the oven to 425 F.
  • Rinse the rice in cold water before cooking. Rinsing rice reduces the grain's brittleness and removes starch, making it less sticky. Combine 2 cups of water and the rice in a large pot with a tight fitting cover. Heat on high heat. Bring the rice to boil. Once it has boiled, reduce heat to a simmer before you cover. Allow the rice to cook for 12-15 minutes, or until the water has been absorbed completely. Then, take the pot off the heat. Cover it with a lid and let it cool for five minutes to 30 minutes. Take off the lid and use a fork to fluff it.
  • Put the broccolini in a saucepan with a little water. Then, place a steamer basket on top. The steamer basket should not touch the bottom. Bring the water to boil on medium heat. Cover the pot with the broccolini. Steam for 5 minutes, or until tender.
  • Place the casserole dish in the oven. Bake covered for 20 minutes. The chicken thighs can be quickly cooked, but if they don't turn crispy after 20 minutes, you can broil them for 2 to 3 minutes. Keep an eye on them so that they don't burn.
  • The chicken thighs can be served over rice with some broccolini. You will have some drippings from the cooking of the thighs so you can just spoon it over the rice and chicken. Sprinkle with parsley.