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five chicken thighs cooking in a baking dish with rice and bok choy.

Asian Glazed Chicken Thighs with Rice

Katerina | Diethood
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
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour


  • 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
  • cups chicken broth
  • 1 cup white rice


  • 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.


  • 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.


Calories: 580 kcal | Carbohydrates: 58 g | Protein: 28 g | Fat: 27 g | Saturated Fat: 6 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 111 mg | Sodium: 2278 mg | Potassium: 1047 mg | Fiber: 4 g | Sugar: 14 g | Vitamin A: 10652 IU | Vitamin C: 138 mg | Calcium: 274 mg | Iron: 4 mg

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