If you forget to marinate this overnight, don’t worry; it’s still great if you cook the chicken in the sauce as soon as you make it. It’s just better when it marinates.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds)
- 1 tablespoon curry powder
- 3 tablespoons frozen chopped onions
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons soy sauce
- 1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce)
- 1 1/2 cups basmati or white rice
- 3 cups water
- 5 cups frozen broccoli florets
- 1/8 teaspoon your favorite supermarket-style seasoning mix
Instructions
- The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
- The next day: Preheat oven to 350 degrees F.
- Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
- Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
- Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 388 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 22 g |
| Cholesterol | 75 mg |
| Sodium | 643 mg |
Reviews
YUM
Hello you mentioned onions? In the recipe instructions nowhere does it say what you do with the onions?
What’s the deal with that?
It was just okay, we didn’t have rice because my hubby is on a diet, maybe that was it was needed.
Great glaze for chicken. Would be good on salmon as well. I used skin on thighs and browned the chicken in an oven proof skillet first. Brushed on the sauce then baked. It was a hit with everyone.
Oh my goodness! SO good! I marinated the chicken for about 4-5 hours. Next time I’ll sprinkle the chicken with a little salt first.
I’ve been making this for several years now. I usually have everything on hand except the chili sauce so I don’t add that. The chicken is so tender and flavorful. I make the rice in a rice cooker and add more vegetables than just the broccoli but this is so good, you should try it.
Really really good! I did marinate the chicken overnight and followed directions for marinade using Sriracha hot sauce and it came out perfect! Could absolutely use with any type of chicken bone-in or not. Awesome!
Very delicious and easy to make. Family all loved it.
this recipe makes a great sauce for chicken.
This is yummy. I dialed back the heat so my daughter would eat it and it was a hit. I didn’t have time to marinate it and it was still yummy. The sauce was a little loose in the pan so I thickened it up in a saucepan with a cornstarch slury. We’re looking forward to leftovers tonight.