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.