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overhead shot of spicy honey garlic chicken thighs on a plate with rice and broccolini
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4.58 from 140 votes

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.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: chicken, garlic, honey
Servings: 4
Calories: 519kcal


  • 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**
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chicken broth


  • 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.


  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.


Calories: 519kcal | Carbohydrates: 47g | Protein: 47.4g | Fat: 10.9g | Saturated Fat: 2.9g | Cholesterol: 121mg | Sodium: 1118mg | Fiber: 4.2g | Sugar: 11.5g