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Chicken Dinner One Pot
4.6 from 146 votes

Spicy Honey Garlic Chicken Thighs

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By: Joanna Cismaru •9/25/23 44 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

overhead shot of honey garlic chicken thighs on a bed of rice with a side of broccolini
Table of Contents Open
  • Ingredients
    • Chicken
    • Marinade
  • What’s Broccolini?
  • Do I Have To Use Chicken Thighs?
  • How To Make Spicy Honey Garlic Chicken Thighs
    • Rice and veggies
    • Chicken
  • What’s The Deal With Drippings?
  • How To Get The Most Out Of Your Rice
  • What Tools Do I Need To Make Chicken Thighs
  • Leftovers
  • Freezing
  • More Must Try Chicken Recipes:
  • Spicy Honey Garlic Chicken Thighs
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

In the game of weeknight cooking, this recipe is about as simple as you can get. You can even prepare this marinade the night before and let your chicken marinate in the fridge overnight and until you get home from work the next day. I for one love chicken thighs, but I prefer the boneless and skinless kind over the one with all the skin.

Don’t let the length of the recipe scare you. I merely included instructions for you how to cook your rice and steam your broccolini. There really isn’t much to this recipe in terms of labor involved, but there’s lots to say when it comes to flavor. One could say that I love honey garlic anything and that would be correct. Throw in some good Sriracha sauce in there and I’ll be your best friend.

Ingredients

Chicken

  • Protein – Chicken thighs boneless and skinless.
  • Broccolini – Trim the ends so that they look presentable and cook evenly across the board.
  • Rice – Be sure to use uncooked rice, I chose Basmati to use today.
  • Parsley – Fresh and chopped up fine, use as much or as little as you’d like!

Marinade

  • Garlic – Use as much or little as you like.
  • Onion – 1 small onion chopped up fine.
  • Sauces – I used both soy sauce and sriracha today, but hot sauce is totally optional and up to your preference.
  • Honey – We want a nice element of sweet stickiness with our thighs today and honey is the ticket!
  • Broth – Chicken broth, low sodium to control our salt content.
  • Seasoning – Salt and pepper.

What’s Broccolini?

Broccolini is a vegetable similar to broccoli with smaller florets and longer, thin stalks. It is a hybrid of broccoli and kai-lan which is a Chinese kale. You can substitute broccoli for broccolini in this recipe.

Spicy Honey Garlic Chicken Thighs in a casserole dish ready to go in the oven

Do I Have To Use Chicken Thighs?

You can use any type of chicken cut that you like! Chicken breast, bone-in thighs, even drumsticks. Just keep in mind that switching up your cut of chicken may affect your cook time, so keep any eye on that chicken.

How To Make Spicy Honey Garlic Chicken Thighs

  1. Marinate the chicken: In 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. Preheat your oven: To 425 F degrees.

Rice and veggies

  1. Cook the rice: To 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.
  2. Cook the broccolini: To 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.

Chicken

  1. Finish the chicken: Remove 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.
  2. Finish the dish: Serve 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.

What’s The Deal With Drippings?

And let’s not even talk about those drippings. Well if you must, the drippings are insane. Just drizzle some over your chicken and rice and your dish will be divine. So save them, because those drippings are liquid gold!

How To Get The Most Out Of Your Rice

If you haven’t been rinsing your rice up until this moment, well now is the time to start. Rinsing your rice gets rid of all that pesky starch that clings to the surface of every little grain. This will ensure that your rice will fluff up properly and prevent it from becoming a goopy sticky mess.

What Tools Do I Need To Make Chicken Thighs

You can always make this right on the stove top and with your oven, keep it basic and and easy. But if you have a rice cooker, I highly recommend you use that to make both your rice and to steam your veggies. Use the vegetable steaming basket that most rice cookers come with to accomplish this.

Spicy Honey Garlic Chicken Thighs in a casserole dish right out of the oven

Leftovers

Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.

Freezing

Freeze this stored in airtight containers for up to 3 months!

More Must Try Chicken Recipes:

  • Garlic and Paprika Chicken
  • Chicken Schnitzel
  • Parmesan Chicken Strips
  • Chicken in a Hurry
  • Coq au Vin
  • Orange Chicken
  • Mongolian Chicken
  • Hot Honey Chicken
  • Harissa Roasted Chicken and Potatoes
  • Sheet Pan Lemon Honey Garlic Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of spicy honey garlic chicken thighs on a plate with rice and broccolini
4.59 from 146 votes

Spicy Honey Garlic Chicken Thighs

Prep 1 hour hour
Cook 30 minutes minutes
Total 1 hour hour 30 minutes minutes
4
Rate Recipe Print Recipe
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.
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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)

For Marinade

  • 4 cloves garlic (minced)
  • 1 small onion (chopped finely)
  • 2 tablespoon honey
  • 3 tablespoon soy sauce
  • 1 teaspoon Sriracha sauce**
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup chicken broth

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In 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.
  • Preheat your oven to 425 F degrees.
  • To 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.
  • To 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.
  • Remove 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.
  • Serve 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.

Equipment

  • 9×13-inch Casserole Dish

Notes

  1. * Broccolini is a vegetable similar to broccoli with smaller florets and longer, thin stalks. It is a hybrid of broccoli and kai-lan which is a Chinese kale. You can substitute broccoli for broccolini in this recipe.
  2. ** Sriracha sauce is a a type of hot sauce made with chili peppers, garlic, sugar, vinegar and salt. Substitute with your favorite hot sauce.
  3. You can use any type of chicken that you like. Chicken breast, bone-in thighs, even drumsticks. 
  4. If you have a rice cooker, use that to cook the rice. Most rice cookers come with a vegetable steaming basket, so use that to steam the broccolini.
  5. Prep time includes 45 minutes to marinate the chicken.
  6. Cook time assumes cooking the chicken, rice and broccolini at the same.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 519kcal (26%)Carbohydrates: 47g (16%)Protein: 47.4g (95%)Fat: 10.9g (17%)Saturated Fat: 2.9g (18%)Cholesterol: 121mg (40%)Sodium: 1118mg (49%)Fiber: 4.2g (18%)Sugar: 11.5g (13%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of spicy honey garlic chicken thighs on a plate with rice and broccolini

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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44 Comments
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Shannon R
Shannon R
Posted: 2 months ago

Making this in a few hours using my moms ninja on pressure cook setting. Ive made similar recipes but this sounded good. What us the serving size for the nutrition facts that are listed? I started using Noom(pretty stoked and I’m only 3 days in) but wanna add this to my foods. Can you break it down a bit more?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shannon R
Posted: 2 months ago

I’m so glad to hear you’re trying out this spicy honey chicken thigh recipe. In regards to the serving size, the nutritional information listed is based on one serving, and the recipe as written is for 4 servings as shown in the top section of the recipe card.

So, if you’ve prepared the recipe as instructed, each serving would be approximately a quarter of the total dish. If you’re tracking more specific nutritional information, I would recommend using a food scale to ensure accuracy as the size of chicken thighs can vary greatly. Remember, with dishes like these, the sauce also carries nutritional content, so try to divide that evenly as well.

0
Reply
Cindy
Cindy
Posted: 2 months ago

5 stars
Absolutely delicious! Will definitely make this again!

0
Reply
Kristin
Kristin
Posted: 2 months ago

4 stars
Pretty good! I expected after marinating for a few hours that it would have a stronger flavor, but it was still good. If you’re worried about spice, the 1 tsp sriracha doesn’t give it any heat. Also, it took 50 minutes to get fully cooked and I used boneless, skinless thighs.

0
Reply
Sarah
Sarah
Posted: 3 months ago

I only have bone in skin chicken thighs. Will those be okay?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sarah
Posted: 3 months ago

Absolutely! Bone-in, skin-on chicken thighs will work just fine. They may take a bit longer to cook through, so I recommend using a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). Just keep in mind, the skin will add extra richness to the dish, which can be a bonus if you enjoy that! Enjoy the recipe!

1
Reply
Pam
Pam
Posted: 7 months ago

Made this for the family and everyone thought it was great. Thanks for the menu rescue!

0
Reply
Nikki
Nikki
Posted: 1 year ago

I’ve got a group coming over, and this looks amazing! I’ve got drumsticks defrosted, could I sun those for the thighs? Time/temp suggestions? Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nikki
Posted: 1 year ago

You can! They will probably only take another 5 minutes more to be done, but best to check with a meat thermometer, the internal temp should be 165F.

0
Reply
elan castro
elan castro
Posted: 1 year ago

5 stars
loved it, threw a squeeze of lemon juice at the end and it really set it on fire.

0
Reply
Jan Cochran
Jan Cochran
Posted: 1 year ago

Great recipe! I love the simplicity of it. Tasted delicious and I only marinated the chicken for

an hour. I’m adding it to my favourites! I had to bake it for 50 minutes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jan Cochran
Posted: 1 year ago

So glad to hear you liked it!

0
Reply
Tina
Tina
Posted: 1 year ago

This was great! don’t hesitate to use hot sauce – it doesn’t make it hot, it adds flavor. My husband can’t eat anything too spicy, but he didn’t even notice the hot sauce!

0
Reply
MAY
MAY
Posted: 1 year ago

5 stars
I’ve made this several times and ALL 3 kids love it!

0
Reply
Keith
Keith
Posted: 2 years ago

I cook my rice differently and it comes out perfectly every time. I put 1 cup of basmati rice, 1 1/2 cups of chicken stock, and a generous tablespoon of butter in a pot. I let it come to a rolling boil on high, then I shut off the heat completely and put a lid on the pot. I let it sit, still on the burner, for 20 minutes or so, and then fluff the rice before serving. The liquid is always fully absorbed and the rice is always light, fluffy, and has good mouth-feel.

In this recipe, I’ll also add thinly sliced ginger root to the pot before boiling. The ginger rises to the top as a rule, making it easy to remove before serving and gives the rice a wonderful fragrance.

1
Reply
Kitchen Kathy
Kitchen Kathy
Posted: 2 years ago

Making it now. After 15 minutes the chicken is still nowhere near done. Almost raw and I pre-heated the oven to 425. Can’t imagine it will finish cooking in another 5 minutes. We’ll see how it goes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kitchen Kathy
Posted: 2 years ago

Each oven is different so some may run hotter than others, also it could depend on the size of your thighs as well. You know your oven best, also the best way to tell when the thighs are done is to use an instant read thermometer. When inserted in the thickest part of the chicken, if it reads 165F then you’re good to go.

0
Reply
Cheyenne
Cheyenne
Posted: 2 years ago

What kind of onion did you use

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cheyenne
Posted: 2 years ago

Just a small yellow onion.

0
Reply
Michelle
Michelle
Posted: 2 years ago

How spicy is it with the siracha? I like spicy but I’m afraid it may be too much for my kids.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Michelle
Posted: 2 years ago

The sriracha brings quite a bit of heat, so maybe add half of the recommended amount to begin with and taste it as you cook to see if it would be enough for the kids.

0
Reply
Sandra
Sandra
Posted: 2 years ago

This was soo good and super fast!! Nice and juicy, tender. I didnt use the Sriracha because my kids don’t like the spice. Saved this pin for future use!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Sandra
Posted: 2 years ago

That’s great Sandra! So glad you all enjoyed it!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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