Honey-Ginger Glazed Chicken with Coconut Rice

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Juicy chicken thighs glazed with a sweet and spicy honey-ginger sauce served alongside fragrant coconut rice for a satisfying Asian fusion meal. This Asian Fusion-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces, skin on bone-in chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp grated fresh ginger
• 3 minced garlic cloves
• 1/4 cup honey
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 1/2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• 2 tbsp chopped for garnish fresh cilantro

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Instructions

1. Step 1: Preheat oven to 400°F. Season 6 bone-in chicken thighs evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5 minutes until skin is golden and crispy, then flip and cook another 3 minutes.
3. Step 3: In a small bowl, mix 2 tbsp grated fresh ginger, 3 minced garlic cloves, 1/4 cup honey, 3 tbsp soy sauce, and 1 tbsp lime juice.
4. Step 4: Pour the honey-ginger sauce over the chicken in the skillet and transfer the skillet to the preheated oven. Roast for 15-20 minutes until chicken is cooked through and glaze is sticky.
5. Step 5: While chicken roasts, rinse 1 1/2 cups jasmine rice under cold water. In a medium saucepan, combine rice with 1 cup coconut milk and 1 cup water; bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer rice for 15 minutes until liquid is absorbed and rice is tender. Fluff with a fork.
7. Step 7: Serve the glazed chicken thighs over the coconut rice, garnished with 2 tbsp chopped fresh cilantro.