Roasted Asian Chicken Thighs

By zhanghengshuo

4 Person

45 Minutes

0 Calories

These roasted Asian chicken thighs are finger-licking' good. The thighs are cooked in a delicious sweet and spicy honey sauce. Serve them with a side of roasted broccoli and brown rice for a tasty and filling weeknight meal! I like using skin-on chicken thighs because I quite enjoy eating chicken skin. You can use boneless, skinless chicken thighs for the recipe as well. The chicken will probably be cooked sooner, so check the chicken at the 20-minute mark when baking.

Ingredients

Broccoli

1 1/2 tablespoons Olive oil
12 ounces Broccoli
Salt

Rice

Salt
1 1/2 cups Water
1 cup Short-grain brown rice, rinsed

Chicken

4 Bone-in chicken thighs
1 teaspoon Paprika
1/2 teaspoon Garlic powder
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper
2 teaspoons Olive oil

Garnish

Toasted sesame seeds
Sliced scallions

Honey Sauce

4 tablespoons Soy sauce
3 tablespoons Honey
1 teaspoon Toasted sesame oil
1 tablespoon Sambal oelek
1/2 teaspoon Red pepper flakes (optional)
1/2 teaspoon Garlic powder

Method

01

Add the rice, water, and pinch of salt to a saucepan. Bring the water to boil. Then, reduce the heat to low and cover the saucepan with a lid. Let the rice cook for 35 to 38 minutes, until all the water is absorbed. I use one of the smaller burners on my stove when I’m simmering the rice. Leave the pan covered until you are ready to serve.
02

Preheat the oven to 400ºF. Position the oven racks to the upper third and lower third positions.
03

Trim off any excess fat or skin from the chicken thighs. You don’t want to skip this step because the skin gets too chewy in you leave too much skin on the thighs.
04

In a small bowl, mix the paprika, kosher salt, garlic powder, and black pepper for the chicken. Sprinkle these spices over the chicken thighs, making sure to cover both sides.
05

Heat a large cast-iron skillet with the olive oil over medium-high heat. When the skillet is hot, add the chicken thighs, skin side down. Cook the thighs for 3 to 4 minutes, until the skin, starts to brown.
06

While the chicken is cooking, mix all the honey sauce ingredients together. Scoop out 2 tablespoons of the sauce and set it aside. Once the thighs have browned, pour the rest of the sauce over the chicken pieces and turn off the heat.
07

Transfer the skillet into the oven (over the bottom rack) and cook for 22 to 25 minutes, until the thighs are fully cooked (they should be 165ºF when they’re cooked). Flip the chicken thighs halfway through so that both sides are cooked in the sauce.
08

While the chicken is baking, prepare the broccoli. Break up the broccoli into smaller pieces. Toss the broccoli with 1 1/2 tablespoons olive oil and a small pinch of salt. Spread the broccoli over a lined baking sheet and roast in the upper rack for about 20 to 25 minutes.
09

When you take the chicken out of the oven, you can baste it with the reserved honey sauce. If you have any extra, just toss it with the rice.
10

Serve the roasted chicken and broccoli with a side of brown rice. Sprinkle the dish with toasted sesame seeds and scallions for garnish.

Related Tags

Chicken Recipes

Baked Chicken Recipes

Roast Chicken Recipes

Grilling Recipes

Easy Chicken Recipes

Dinner Recipes

Roasted Asian Chicken Thighs

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

Broccoli

1 1/2 tablespoons Olive oil

12 ounces Broccoli

Salt

Rice

Salt

1 1/2 cups Water

1 cup Short-grain brown rice, rinsed

Chicken

4 Bone-in chicken thighs

1 teaspoon Paprika

1/2 teaspoon Garlic powder

1/2 teaspoon Kosher salt

1/4 teaspoon Freshly ground black pepper

2 teaspoons Olive oil

Garnish

Toasted sesame seeds

Sliced scallions

Honey Sauce

4 tablespoons Soy sauce

3 tablespoons Honey

1 teaspoon Toasted sesame oil

1 tablespoon Sambal oelek

1/2 teaspoon Red pepper flakes (optional)

1/2 teaspoon Garlic powder

03 Method

Step 1

Add the rice, water, and pinch of salt to a saucepan. Bring the water to boil. Then, reduce the heat to low and cover the saucepan with a lid. Let the rice cook for 35 to 38 minutes, until all the water is absorbed. I use one of the smaller burners on my stove when I’m simmering the rice. Leave the pan covered until you are ready to serve.

Step 2

Preheat the oven to 400ºF. Position the oven racks to the upper third and lower third positions.

Step 3

Trim off any excess fat or skin from the chicken thighs. You don’t want to skip this step because the skin gets too chewy in you leave too much skin on the thighs.

Step 4

In a small bowl, mix the paprika, kosher salt, garlic powder, and black pepper for the chicken. Sprinkle these spices over the chicken thighs, making sure to cover both sides.

Step 5

Heat a large cast-iron skillet with the olive oil over medium-high heat. When the skillet is hot, add the chicken thighs, skin side down. Cook the thighs for 3 to 4 minutes, until the skin, starts to brown.

Step 6

While the chicken is cooking, mix all the honey sauce ingredients together. Scoop out 2 tablespoons of the sauce and set it aside. Once the thighs have browned, pour the rest of the sauce over the chicken pieces and turn off the heat.

Step 7

Transfer the skillet into the oven (over the bottom rack) and cook for 22 to 25 minutes, until the thighs are fully cooked (they should be 165ºF when they’re cooked). Flip the chicken thighs halfway through so that both sides are cooked in the sauce.

Step 8

While the chicken is baking, prepare the broccoli. Break up the broccoli into smaller pieces. Toss the broccoli with 1 1/2 tablespoons olive oil and a small pinch of salt. Spread the broccoli over a lined baking sheet and roast in the upper rack for about 20 to 25 minutes.

Step 9

When you take the chicken out of the oven, you can baste it with the reserved honey sauce. If you have any extra, just toss it with the rice.

Step 10

Serve the roasted chicken and broccoli with a side of brown rice. Sprinkle the dish with toasted sesame seeds and scallions for garnish.

04 Author