Honey Garlic Glazed Chicken Thighs with Steamed Rice and Broccoli

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Honey Garlic Glazed Chicken Thighs

1. Pat the 4 chicken thighs dry, then season all over with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. 3 min
2. Mince the 6 garlic cloves. 3 min
3. Whisk together 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and ¼ cup chicken stock in a small bowl and set aside. 3 min
4. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large oven-safe skillet over medium-high until shimmering, then add the chicken thighs skin-side down and sear for 6–7 minutes without moving until the skin is deep golden and releases easily. 7 min
5. Timing-sensitive step. Flip the thighs and sear the flesh side for 3 minutes, then transfer to a plate. 3 min
6. Timing-sensitive step. Reduce the heat to medium, add the garlic to the skillet, and sauté for 60 seconds until fragrant and just golden, then add the optional ¼ teaspoon red pepper flakes if using. 2 min
7. Pour the honey-soy mixture into the skillet, scraping up any browned bits, and simmer for 2 minutes until slightly thickened. 3 min
8. Return the chicken thighs skin-side up to the skillet, spoon the glaze over them, and roast in a 400 °F oven for 18–20 minutes until the internal temperature reaches 165 °F and the glaze is lacquered and sticky. 20 min
9. Remove the skillet from the oven, swirl in 1 tablespoon unsalted butter until melted, and rest the chicken for 5 minutes. 5 min
10. Spoon the pan glaze over the thighs and garnish with 2 tablespoons roughly chopped fresh parsley before serving. 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, stirring, until the water runs clear. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes — do not lift the lid. 15 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes. 5 min
5. Uncover, add 1 teaspoon unsalted butter, and fluff the rice with a fork before serving. 2 min

Steamed Broccoliside

1. Fit a large pot with a steamer basket, add 1 inch of water, and bring to a boil over high heat. 4 min
2. Add 1 pound broccoli florets to the steamer basket, cover, and steam for 4–5 minutes until bright green and tender-crisp. 5 min
3. Transfer the broccoli to a serving dish, drizzle with 1 tablespoon extra-virgin olive oil, season with ¼ teaspoon kosher salt, and serve with lemon wedges alongside. 2 min