HoneyGlazedChickenChickenRice and Avocado Salad
Ingredients:
For the Honey Glazed Chicken Thighs
4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
Salt and black pepper, to taste
1 tablespoon vegetable oil
For the Avocado Salad
1 large ripe avocado, sliced
1 cucumber, thinly sliced
4-6 cherry tomatoes, halved
Handful of mixed lettuce leaves
1/4 red onion, thinly sliced
1 tablespoon olive oil
Juice of 1/2 lemon
Salt and pepper, to taste
Fresh parsley or cilantro, chopped for garnish
For the Rice
1 cup jasmine or white rice
2 cups water or chicken broth
1 tablespoon butter (optional)
Chopped parsley for garnish
Instructions
In a small bowl, whisk together honey, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, and grated ginger until smooth. Season the chicken thighs generously with salt and black pepper.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden and crispy. Flip and cook for 3-4 more minutes. Lower heat to medium, pour in the glaze mixture, and spoon it over the chicken. Cook for 8-10 minutes, turning occasionally, until the sauce thickens into a sticky glaze and chicken reaches 165°F (75°C) internally. Remove from heat and let rest.
Rinse rice under cold water. In a saucepan, bring water or broth to a boil, add rice and butter if using. Reduce to simmer, cover, and cook for 12-15 minutes until fluffy. Fluff with a fork and stir in chopped parsley.
In a bowl, gently toss avocado slices, cucumber, tomatoes, lettuce, and red onion with olive oil, lemon juice, salt, and pepper. Garnish with fresh parsley or cilantro.
I recently made the honey glazed chicken thighs as described in this recipe, and I must say it was a hit with my family. The balance of sweet honey and savory soy sauce creates a rich glaze that perfectly coats the crispy chicken skin. One tip I found helpful is using bone-in, skin-on chicken thighs because they stay juicy and flavorful throughout cooking. For the rice, I prefer to use chicken broth instead of water to add a subtle depth of flavor, and stirring in butter just before serving gives it a lovely richness. When making the avocado salad, I like to add a little extra lemon juice to keep the avocado slices from browning and to brighten the flavors. Sometimes I also toss in a sprinkle of toasted sesame seeds for extra texture. This meal is fairly quick to prepare, with the glaze thickening nicely as the chicken cooks on medium heat. It's important to monitor the internal temperature of the chicken to ensure it's fully cooked at 165°F (75°C). The combination of the warm, sticky chicken with the cool, crisp salad makes for a wonderful contrast in textures and flavors. Overall, this dish is perfect for a nutritious weeknight dinner or casual entertaining. It also reheats well, so I often make extra to enjoy the next day. If you're looking for a tasty, balanced meal that combines sweet, savory, and fresh elements, this honey glazed chicken with rice and avocado salad is a fantastic choice.
