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Sweet Chili & Lime Glazed Chicken Thighs with Ginger-Lemongrass Rice
Serving
4
Preparation
15 minutes
Cooking time
30 min
This meal builds bold Southeast Asian-inspired flavour using everyday ingredients, with the rice and chicken cooking at the same time so everything lands on the table together. The sticky sweet chili glaze does all the heavy lifting, turning simple chicken thighs into something that feels genuinely special on a Tuesday night.
Ingredients
For the Chicken
- 8 boneless, skinless chicken thighs (about 2 lb)
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp black pepper
For the Sweet Chili & Lime Glaze
- ⅓ cup sweet chili sauce
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp soy sauce
- 1 tbsp fresh ginger, finely grated
- 2 tsp sesame oil
- 2 garlic cloves, minced
For the Ginger-Lemongrass Rice
- 1½ cups long-grain white rice
- 2¾ cups chicken broth
- 1 stalk lemongrass, tough outer layers removed, finely minced (bottom 4 inches only)
- 1 tsp fresh ginger, finely grated
- 1 tbsp unsalted butter
- ½ tsp salt
To Finish
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 tsp sesame seeds (optional)
Steps
- Preheat your oven to 425°F and place a rack in the centre position. Pat the chicken thighs completely dry with paper towels, then season both sides with salt and pepper.
- In a small bowl, whisk together the sweet chili sauce, lime juice, soy sauce, grated ginger, sesame oil, and garlic until combined. Set the glaze aside.
- Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the chicken thighs smooth-side down for 4 minutes without moving them, until deeply golden. Flip and sear the other side for 2 minutes.
- While the chicken is searing, start the rice. In a medium saucepan, melt the butter over medium heat. Add the minced lemongrass and grated ginger and cook for 1 to 2 minutes, stirring, until fragrant. Add the rice and stir to coat for 1 minute. Pour in the chicken broth, add the salt, and bring to a boil.
- Once the rice reaches a boil, reduce the heat to low, cover tightly, and cook for 18 minutes. Do not lift the lid.
- Pour the glaze evenly over the seared chicken thighs in the skillet, turning each piece to coat. Transfer the skillet to the preheated oven and roast for 14 to 16 minutes, until the glaze is bubbling and caramelised and the chicken is cooked through (internal temperature of 165°F).
- While the chicken finishes in the oven, slice the green onions and roughly chop the cilantro. Cut the remaining lime into wedges.
- At the 18-minute mark, remove the rice from the heat and let it steam, still covered, for 5 minutes. Fluff with a fork just before serving.
- Remove the chicken from the oven and let it rest in the pan for 3 minutes. Spoon any glaze pooled in the pan back over the thighs. Plate the rice, nestle the chicken alongside, and finish with green onions, cilantro, sesame seeds, and lime wedges.
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