Asian Glazed Chicken Thighs with Rice
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!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 4 to 5 bone-in, skin-on chicken thighs
- 3 teaspoons salt, divided
- fresh ground black pepper, to taste
- 1 cup sliced scallions, divided
- 2 tablespoons honey
- 1 tablespoon chile-garlic sauce
- 1 tablespoon low sodium soy sauce
- 1 large bok choy, thinly sliced
- 1 red bell pepper, diced
- ½ teaspoon ground ginger
- 4 cloves garlic, minced or pressed
- 1½ cups chicken broth
- 1 cup white rice
Instructions
- Preheat oven to 375˚F.
- 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.
- Garnish with parsley and scallions; serve.
Notes
- 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.
Nutrition
Calories: 580kcal | Carbohydrates: 58g | Protein: 28g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 2278mg | Potassium: 1047mg | Fiber: 4g | Sugar: 14g | Vitamin A: 10652IU | Vitamin C: 138mg | Calcium: 274mg | Iron: 4mg