Spicy Honey Garlic Chicken Thighs

Spicy Honey Garlic Chicken Thighs - the combination of Sriracha sauce, honey and garlic is the perfect marinate for these boneless skinless chicken thighs. Served with rice and a side of broccolini for a healthy and delicious dinner.

📝 Ingredients

• 2 pound chicken thighs (boneless and skinless)
• 1 pound broccolini (ends trimmed *)
• 1 cup rice (uncooked (I used Basmati rice))
• 2 tablespoon fresh parsley (chopped)
• 4 cloves garlic (minced)
• 1 small onion (chopped finely)
• 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

1. 1In a casserole dish whisk all the marinade ingredients together then add the chicken thighs to it and toss well. Cover the casserole dish with plastic wrap and refrigerate for at least 30 minutes to up to 24 hours.
2. 2Preheat your oven to 425℉.
3. 3To cook the rice, rinse it first in a few changes of cold water. Rinsing the rice makes the grains less brittle and also removes loose starch making the rice less sticky. In a heavy-bottomed pot with a tight fitting lid, combine 2 cups of water with the rice over high heat. Bring to a boil then lower the heat to a simmer and cover. Let the rice cook for about 12 to 15 minutes or until all the water is absorbed. Remove the pot from the heat and let it sit with the lid on for 5 minutes and for as long as 30 minutes. Remove the lid and fluff it with a fork.
4. 4To steam the broccolini fill a pot with a few inches of water then insert a steamer basket over the top. Make sure the water does not touch the bottom of the steamer basket. Bring the water to a boil over medium-high heat. Add the broccolini and cover. steam for 5 minutes or until tender.
5. 5Remove the plastic wrap from the casserole dish and place in the oven. Bake uncovered for 20 minutes. Chicken thighs are quick to cook, but if after 20 minutes they are not crispy on the outside and you prefer them crispier, turn the broiler on and broil for about 2 to 3 minutes, keeping an eye on them to not burn.
6. 6Serve the chicken thighs over the cooked rice and with broccolini on the side. There will be drippings left over from cooking the thighs, so just spoon that over the chicken and rice. Garnish with parsley.