This honey and soy sauce mixture is one of my favorite go-to marinades. … One pot meals can really save you time and especially the most …
- 5-6 Bone-in Chicken Thighs
- ⅓ Cup Honey
- ⅓ Cup Soy Sauce (Can substitute with reduced sodium soy sauce)
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Toasted Sesame Oil (Optional)
- 1 Tablespoon Vegetable Oil
- ½ Cup Green Onions, sliced (about 4-5 green onions)
- 1½ Tablespoons Minced Ginger (about 4-5 cloves)
- 1½ Tablespoons Minced Garlic
- 1½ Cups Rice
- 2 Cups Chicken Stock (Can substitute water)
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- Preheat the oven to 400°F/200°C.
- In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil.
- Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade.
- Place the bag in the refrigerator and allow to marinate for 2 hours.
- Remove the chicken from the bag and discard any remaining marinade.
- Add the vegetable oil to a large oven-safe pot over medium heat.
- Carefully add the chicken thighs, skin side down. Cook until the thighs are nicely caramelized, about 5 minutes on each side.
- Remove the chicken, transfer it to a plate, and set aside.
- To the pot, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes.
- Add the rice and stir to combine. Add the chicken broth, season it with salt and pepper, and bring to a boil.
- Stir well and return the chicken thighs to the pot, skin side up.
- Cover the pot with a lid, place it in the oven, and bake for 30-40 minutes, or until the rice and chicken are both fully cooked.
- Fluff rice and serve warm. Garnish with green onions, if desired.