Go Back
Delicious Spicy Honey Garlic Chicken Thighs food shot

Spicy Honey Garlic Chicken Thighs

Tender chicken thighs marinated in a spicy honey-garlic sauce, baked and served with rice and steamed broccolini.
Print Recipe Save it
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings

Equipment

  • 9x13-inch Casserole Dish
  • Mixing Bowl
  • Measuring Spoons
  • Measuring cup
  • heavy-bottomed pot with lid
  • steamer basket and pot
  • Oven

Ingredients
  

  • 2 pound chicken thighs, boneless and skinless
  • 1 pound broccolini, ends trimmed
  • 1 cup rice (uncooked), I used basmati
  • 2 tablespoon fresh parsley, chopped
  • 4 clove garlic, minced
  • 1 small onion, finely chopped
  • 2 tablespoon honey
  • 3 tablespoon soy sauce
  • 1 teaspoon Sriracha sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chicken broth

Instructions
 

  • In a mixing bowl, whisk together honey, soy sauce, Sriracha, minced garlic, finely chopped onion, chicken broth, salt, and black pepper until combined to make the marinade.
  • Place the chicken thighs in the 9×13 casserole dish and pour the marinade over them, tossing to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
  • Preheat the oven to 425°F (220°C).
  • While the chicken marinates (or when ready to cook), rinse the rice under cold water until the water runs clear. In a heavy-bottomed pot, combine the rinsed rice with 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed. Remove from heat and let sit, covered, 5–30 minutes; then fluff with a fork.
  • To steam the broccolini, bring a few inches of water to a boil in a pot fitted with a steamer basket (water should not touch the basket). Add broccolini, cover, and steam 4–6 minutes until tender-crisp. Remove and set aside.
  • Remove the plastic wrap from the casserole dish and bake the chicken uncovered in the preheated oven for 20 minutes.
  • If you prefer a crispier exterior, switch the oven to broil and broil the chicken 2–3 minutes more, watching carefully to avoid burning the honey glaze.
  • Serve the chicken thighs over the cooked rice with steamed broccolini on the side, spooning any pan drippings over the chicken and rice, and garnish with chopped parsley.

Notes

  • Marinate at least 30 minutes; overnight develops deeper flavor.
  • Substitute any hot sauce for Sriracha or omit for milder taste.
  • Use basmati, jasmine, brown rice, or quinoa; adjust cook time accordingly.
  • Swap broccolini with broccoli, bok choy, or green beans if needed.
  • Finish under the broiler 2–3 minutes for extra crispiness, watching closely.
  • Leftovers keep in the fridge up to 4 days.