Chicken Thigh Rice Bowls are a delicious and satisfying meal that combines tender chicken thighs with a flavorful rice base, perfect for both quick weeknight dinners and elaborate meal prep.
Ingredients
Scale:
4 boneless, skinless chicken thighs
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon honey
1 tablespoon rice vinegar
Salt and pepper to taste
1 cup jasmine rice
2 cups chicken broth
1 tablespoon butter
1/4 cup chopped cilantro
Juice of 1 lime
Salt to taste
1/4 cup sliced green onions
1/4 cup shredded carrots
1 tablespoon sesame seeds
1 avocado, sliced
Instructions
Marinate the Chicken: In a bowl, whisk together soy sauce, sesame oil, garlic, ginger, honey, and rice vinegar. Add chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice, chicken broth, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork, then add chopped cilantro, lime juice, and salt, mixing gently.
Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and is golden brown.
Assemble the Bowls: Divide the cilantro lime rice among bowls. Slice the chicken thighs and arrange on top of the rice. Add sliced green onions, shredded carrots, sesame seeds, and avocado as toppings.
