Ingredients
Method
- Whisk the sauce ingredients until they combined. Add chicken thighs, season with salt and black pepper and mix until fully coated in the marinade. Cover with plastic wrap and refrigerate for 30 minutes.5 ounces chicken, 1 tablespoon soy sauce, 1 teaspoon honey or maple syrup, salt and pepper to taste, 1 tablespoon sesame oil, ½ teaspoon fresh garlic
- When marinated, turn the oven broiler setting on high and place oven rack in the middle. Broil the chicken for 7 minutes, then flip and cook for another 7 minutes until they turn golden brown.
- Take the chicken out of the oven and allow them to rest for 10 minutes before slicing (slice against the grain for most juicy bits). In the meantime, cook ric.¾ cup cooked rice
- Serve with toppings!¼ cup pickled red onion , 1 teaspoon sesame seeds, ½ of avocado, ¼ cup cilantro, 1 tablespoon or more green onions, ½ cup cucumbers
- You can also cook the oven without broiler, in this case preheat oven to 425 F and cook chicken for 20-30 minutes.
Nutrition
Notes
- To Store. Refrigerate leftover chicken slices in an airtight container for up to 3-4 days. I like to use leftover chicken for street tacos the next day. Keep the veggies and rice separately for easy reheating later.
- To Reheat. Warm chicken in a skillet on the stovetop over medium-low heat or in the microwave. You may need to whip up some extra sauce and coat the chicken again before reheating. Follow this guide on how to reheat rice in 4 ways.
- Chicken - chicken thighs stay super juicy and tender however after marinating chicken breast will taste superb too.
- Honey - adds sweetness and some stickiness to the sauce. I like to use maple syrup if I run out of honey.
- Soy sauce - I recommend opting for the low-sodium version. Regular soy sauce might make the dish overly salty.
- Garlic - the amount I added is enough for a pleasant garlicky aroma and flavor per one serving; if your garlic is not strong enough or you just like more, double the amount.