Soy sauce, honey, and the spicy punch of chili-garlic combine to make the sticky glaze in these succulent Asian Glazed Chicken Thighs with Rice. It’s a one-skillet meal with unforgettable flavor!
Heat oil in a large skillet set over medium-high heat.
Season chicken thighs with 1 teaspoon salt and freshly cracked black pepper.
Add chicken thighs to the hot oil, skin-side down; cook for about 6 minutes, or until skin is golden brown and you can easily flip over the chicken thighs. Flip and cook for 3 more minutes.
In the meantime, combine honey, chile garlic sauce, and soy sauce in a small mixing bowl; whisk until incorporated and set aside.
Remove chicken thighs from the skillet and transfer to a plate; set aside.
Return skillet to heat. Add half of the scallions to the skillet; stir in sliced bok choy and diced red bell pepper. Cook for 3 minutes, stirring often, until crisp-tender. Add ginger and garlic, and continue to stir and cook for 1 minute.
Stir in the rice and chicken broth and season with remaining salt. Arrange the chicken thighs over the rice.
Cover the skillet with foil or a lid, and bake for 20 to 22 minutes, or until the chicken thighs are cooked through and rice is tender. To check for doneness, use an instant-read meat thermometer - chicken is cooked when the internal temperature registers at 165˚F.
Turn oven to Broil.
Remove the lid and broil the chicken and rice for 4 to 5 minutes or until the chicken is browned. Remove from oven and let stand for 5 minutes.
Remove chicken from the pan and fluff up the rice with a fork.
Spoon the previously prepared honey mixture over the chicken.
Cooking Time: Every oven is different. Ensure your chicken is cooked through and pull it out when its internal temperature registers at 165˚F.
Chili Sauce Swap: Sriracha is a great alternative to chili sauce.
Boneless Option: Try this with boneless, skinless thighs. They cook faster, so check the temperature around 18 minutes.
Lower calories by removing the skin after cooking.
Storage: Store leftovers in an airtight container and keep refrigerated for 3 to 4 days.
Freezing Tips: Debone the chicken before freezing it. Store the rice separately. Chicken lasts up to 4 months in the freezer, rice for 1 month. Always thaw before reheating.
Reheating Guide: Use a covered skillet on low heat, adding a splash of water if dry. Ensure chicken and rice are thoroughly heated before serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Main Course
Cuisine: Asian
Keyword: bone-in thicken thighs recipe, chicken and rice, one pan chicken recipe