There’s something undeniably comforting about a dish that combines tender, juicy chicken thighs glazed in a sticky honey garlic sauce, paired with fragrant scallion rice. This recipe for Sticky Honey Garlic Chicken Thighs with Scallion Rice is a weeknight game-changer—simple ingredients, minimal fuss, and maximum flavor. Whether you’re cooking for family or craving a cozy solo dinner, this meal delivers a perfect balance of sweet, savory, and aromatic notes that will keep you coming back for more.
What Sets This Recipe Apart
Unlike many chicken dishes that rely heavily on complex marinades or long cooking times, this recipe uses a straightforward honey garlic glaze that creates a luscious, sticky coating on boneless, skinless chicken thighs in under 30 minutes. The magic lies in the balance of honey’s natural sweetness with the punch of garlic and umami-rich soy sauce, all brought together with a touch of olive oil. Paired with fluffy jasmine rice infused with fresh scallions, it’s a complete meal that feels both indulgent and wholesome.
What also makes this dish stand out is how the scallion rice serves as the perfect canvas for soaking up every last bit of the savory sauce. If you love the idea of a sticky glaze but want to explore other flavor profiles, try the Sticky Orange Chicken Thighs With Fried Rice for a citrusy twist or the Garlic Butter Chicken Thighs With Rice Pilaf for a rich, buttery alternative.
Ingredient Breakdown
- 4 boneless, skinless chicken thighs: These provide juicy, tender meat that cooks quickly and evenly.
- 1/4 cup honey: Adds natural sweetness and helps create the signature sticky glaze.
- 3 cloves garlic, minced: Fresh garlic is essential for that bold, aromatic flavor.
- 2 tablespoons soy sauce: Brings savory umami depth. Use a low-sodium variety if preferred.
- 1 tablespoon olive oil: Helps in cooking the chicken and blending flavors.
- 1/2 teaspoon ground black pepper: Adds subtle heat and balances the sweetness.
- 1/2 teaspoon salt: Enhances all the other flavors.
- 1 cup jasmine rice: The perfect fragrant rice that pairs beautifully with the glaze.
- 2 cups water: To cook the jasmine rice to fluffy perfection.
- 3 scallions, chopped: Fresh and vibrant, they add a mild onion flavor and color to the rice.
- 1 tablespoon sesame seeds (optional): For a nutty crunch and garnish.
Tools & Equipment Needed
- Medium saucepan: To cook the jasmine rice evenly.
- Large skillet or frying pan: For cooking the chicken thighs and reducing the sauce.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Knife and cutting board: For chopping garlic and scallions.
- Spatula or tongs: To flip and handle chicken during cooking.
- Small bowl: To mix the honey garlic sauce.
Mastering Sticky Honey Garlic Chicken Thighs with Scallion Rice: How-To
Step 1: Prepare the Scallion Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear—this removes excess starch for fluffier rice. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and gently fold in the chopped scallions. Set aside and keep warm.
Step 2: Mix the Honey Garlic Sauce
In a small bowl, whisk together 1/4 cup honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. This mixture forms the sticky glaze that coats the chicken thighs beautifully.
Step 3: Cook the Chicken Thighs
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the boneless, skinless chicken thighs and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from pan and set aside.
Step 4: Glaze the Chicken
Reduce heat to low and pour the honey garlic sauce into the same skillet. Let it simmer gently for 2-3 minutes until slightly thickened and glossy. Return the chicken thighs to the pan, turning them to coat fully in the sticky sauce. Cook for another 2 minutes, spooning sauce over the top.
Step 5: Serve
Plate the scallion rice and top with the sticky honey garlic chicken thighs. Sprinkle with optional sesame seeds for a nutty crunch and garnish with extra chopped scallions if desired. This dish pairs wonderfully with steamed vegetables or a crisp side salad.
Seasonal Adaptations
- Spring: Add fresh snap peas or asparagus to the skillet during the last few minutes of cooking for a vibrant crunch.
- Summer: Serve with a chilled cucumber salad tossed in rice vinegar and sesame oil for a refreshing contrast.
- Fall: Stir in sautéed mushrooms or roasted squash to the rice for earthy warmth.
- Winter: Include steamed bok choy or kale alongside for a hearty, warming meal.
Chef’s Notes
- Using boneless, skinless chicken thighs ensures the meat stays tender and juicy, but you can swap for bone-in thighs if preferred; just adjust cooking time accordingly.
- The honey garlic glaze thickens quickly, so keep an eye on it to avoid burning or becoming too sticky.
- Jasmine rice is ideal for its floral aroma, but basmati or even brown rice can be used with slight adjustments to cooking time and water ratio.
- For a nutty twist, toasting the sesame seeds before sprinkling enhances their flavor immensely.
- Want a quicker option? Try using pre-cooked rice or even cauliflower rice for a low-carb variation.
Best Ways to Store
Store leftover Sticky Honey Garlic Chicken Thighs with Scallion Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the rice feels dry. For longer storage, freeze both chicken and rice separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Questions People Ask
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but since they cook faster and tend to dry out more easily, watch the cooking time closely and avoid overcooking. Thighs are preferred for their juiciness and flavor.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the soy sauce with a gluten-free tamari or coconut aminos to keep the sauce gluten-free without sacrificing flavor.
How do I get the perfect sticky glaze consistency?
Simmer the honey garlic sauce on low heat after cooking the chicken until it thickens slightly. It should coat the back of a spoon without dripping off too quickly. Stir frequently to prevent burning.
Can I prepare the sauce in advance?
Yes, you can mix the sauce ingredients ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before cooking to ensure even coating and cooking.
Similar Recipes
- Garlic Butter Chicken Thighs With Rice Pilaf – A rich and buttery take on chicken thighs served with fluffy pilaf.
- Crispy Honey Garlic Shrimp Rice Bowls – If you love the sticky honey garlic flavor, this shrimp bowl is a delightful seafood alternative.
- Sticky Orange Chicken Thighs With Fried Rice – For a citrusy spin on sticky chicken paired with flavorful fried rice.
Make It Tonight
If you’re looking for a recipe that’s quick, comforting, and packed with flavor, this Sticky Honey Garlic Chicken Thighs with Scallion Rice is calling your name. With just a handful of pantry staples and fresh ingredients, you can whip up a restaurant-quality meal in under 40 minutes. Whether it’s a busy weeknight or a cozy weekend dinner, gather your ingredients, fire up the stove, and enjoy every sticky, garlicky bite. Don’t forget to pair it with your favorite greens or a crisp salad to round out the meal perfectly. Happy cooking!
Share on Pinterest
Sticky Honey Garlic Chicken Thighs with Scallion Rice
Ingredients
Equipment
Method
- Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch for fluffier rice.
- In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.
- Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and gently fold in the chopped scallions. Set aside and keep warm.
- In a small bowl, whisk together 1/4 cup honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to form the sticky glaze.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the boneless, skinless chicken thighs and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from pan and set aside.
- Reduce heat to low and pour the honey garlic sauce into the same skillet. Let it simmer gently for 2-3 minutes until slightly thickened and glossy.
- Return the chicken thighs to the pan, turning them to coat fully in the sticky sauce. Cook for another 2 minutes, spooning sauce over the top.
- Plate the scallion rice and top with the sticky honey garlic chicken thighs. Sprinkle with optional sesame seeds for a nutty crunch and garnish with extra chopped scallions if desired.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and juicy; bone-in thighs can be used with longer cooking time adjustments.
- The honey garlic glaze thickens quickly; watch closely to prevent burning or becoming too sticky.
- Jasmine rice provides a floral aroma, but basmati or brown rice can be substituted with adjusted cooking times and water ratios.
- Toasting sesame seeds before sprinkling enhances their nutty flavor.
- For a low-carb option, try pre-cooked rice or cauliflower rice as a substitute.
