Description
This Sriracha Honey Glazed Chicken Thigh Rice combines spicy, sweet, and savory flavors into a deliciously comforting dish.
Ingredients
Scale
- 4 pieces bone-in, skin-on chicken thighs
- 1/4 cup Sriracha sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 cup jasmine rice
- 2 cups water
- 2 pieces green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted
Instructions
- Rinse 1 cup of jasmine rice under cold water until the water runs clear, then combine with 2 cups water in a medium saucepan.
- Bring rice and water to a boil over medium-high heat, then reduce to low and simmer, covered, for 15 minutes until tender and fluffy.
- Set your oven to 400°F (200°C) and line a baking sheet with foil or parchment.
- Pat dry 4 bone-in, skin-on chicken thighs, then season generously with salt and pepper on both sides.
- Whisk together Sriracha sauce, honey, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth.
- Place thighs skin-side up on the sheet and brush each with half the glaze, reserving extra for basting.
- Bake for 25–30 minutes, until skin is crisp and internal temperature reaches 165°F (74°C), basting once halfway.
- Switch oven to broil for 2–3 minutes to caramelize the glaze.
- Transfer thighs to a cutting board and let rest for 5 minutes.
- Divide rice among plates, top with sliced chicken, drizzle pan juices, and finish with sesame seeds and green onions.
Notes
- Use low sodium soy sauce for a healthier option.
- Adjust Sriracha to taste for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 22 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg