Spiced Honey-Glazed Chicken Thighs with Lemon Herb Quinoa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs coated in a sticky-sweet honey-ginger glaze, served over fluffy lemon-herb quinoa with a crisp-tender vegetable medley. This American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, honey, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 12 oz bone-in chicken thighs
• 3 tbsp honey
• 1 tbsp grated fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 cup uncooked quinoa
• 2 cups chicken broth
• 1 medium, zested and juiced lemon
• 2 tbsp finely chopped fresh parsley
• 1 medium, diced 1/2 inch zucchini
• 1 medium, diced 1/2 inch yellow bell pepper
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear chicken skin-side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes more.
2. Step 2: Remove chicken and set aside. Add remaining 1 tbsp olive oil to the skillet, then add zucchini, bell pepper, and minced garlic. Sauté for 4-5 minutes until vegetables are tender-crisp and aromatic, stirring occasionally.
3. Step 3: In a medium saucepan, combine quinoa, chicken broth, lemon zest, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
4. Step 4: Whisk honey, grated ginger, and soy sauce in a small bowl. Pour over seared chicken in the skillet, then return chicken to the skillet. Simmer uncovered for 8-10 minutes until chicken reaches 165°F internal temperature and glaze thickens slightly.
5. Step 5: Fluff cooked quinoa with a fork, then stir in lemon juice, 1 tbsp parsley, and the sautéed vegetables. Serve chicken topped with remaining 1 tbsp parsley and a spoonful of quinoa mixture.