Savory Citrus Ginger Chicken Thighs & Rice

$- 4 chicken thighs, bone-in and skin-on - 1 cup jasmine rice - 2 cups chicken broth - 1 tablespoon fresh ginger, grated - 1 tablespoon garlic, minced - Zest and juice of 1 orange - Zest and juice of 1 lemon - 2 tablespoons soy sauce - 1 tablespoon honey - 2 tablespoons olive oil - 1 teaspoon ground turmeric - Salt and pepper to taste - Fresh cilantro, for garnish Using fresh ingredients makes a big difference. Chicken thighs add rich flavor and moisture. Jasmine rice pairs well with the chicken, soaking up all the tasty broth. Ginger and garlic give a fragrant kick. Citrus zest brightens the dish and adds depth. Soy sauce and honey bring out umami and sweetness. Olive oil helps achieve crispy skin on the chicken. Turmeric not only adds color but also boosts flavor. Seasoning with salt and pepper is key for balance. Fresh cilantro at the end adds a fresh touch. Each ingredient plays a role in making this dish a hit. You will see how they all work together to create a delicious meal. {{ingredient_image_1}} To start, gather your marinade ingredients. You need fresh ginger, minced garlic, orange zest, lemon zest, soy sauce, honey, olive oil, turmeric, salt, and pepper. Mix all these in a bowl. Add the chicken thighs and coat them well. This step is key for flavor. Let the chicken marinate in the fridge for at least 30 minutes. This time allows the flavors to soak in. Next, prepare your rice. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of jasmine rice gently, then stir. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The rice should absorb all the liquid. This method gives you fluffy rice every time. Now, let’s cook the chicken. Heat a large skillet over medium-high heat. Take the chicken out of the marinade and place it skin-side down in the hot pan. Sear it for 5 to 7 minutes until the skin turns golden and crispy. Flip the chicken over and cook for another 5 minutes. This method gives the chicken a nice crunch. Once the chicken is seared, pour the remaining marinade over it. Add the juices from the orange and lemon as well. Turn the heat down to medium-low and cover the skillet. Let it simmer for another 15 to 20 minutes. This ensures the chicken cooks fully; it should reach 165°F inside. After the rice is done cooking, take it off the heat. Use a fork to fluff the rice gently. This helps separate the grains. If you like, add a little salt to taste. It’s time to plate your meal. Spread the fluffy rice on a serving platter. Arrange the chicken thighs on top of the rice. Drizzle some sauce from the pan over the chicken. For a nice touch, sprinkle fresh cilantro on top. This adds color and flavor. Enjoy your savory chicken thighs and rice! To cook chicken thighs well, aim for an internal temperature of 165°F. This ensures juicy meat. Cook them on medium-high heat. Sear the skin side for about 5-7 minutes. Flip and cook for another 5 minutes. Avoid overcooking, as this can make the meat dry. Always check the temperature with a meat thermometer. For extra flavor, use spices like garlic, ginger, and turmeric. Fresh herbs like cilantro add a nice touch. You can also add zest from citrus fruits. Consider a splash of lime or a bit of chili for heat. These ingredients boost flavor and make the dish more exciting. Use a large skillet or frying pan for searing chicken. A cast-iron skillet works best for crispy skin. For cooking rice, a medium saucepan is ideal. Make sure it has a tight-fitting lid to trap steam. This helps cook the rice evenly and keep it fluffy. Pro Tips Marination Time Matters: For the best flavor, marinate the chicken thighs for at least 2 hours, or overnight if possible. This allows the spices and citrus to penetrate the meat deeply. Use Fresh Ingredients: Fresh ginger and citrus provide a vibrant flavor that dried ingredients cannot replicate. Always opt for fresh when possible! Perfectly Cooked Rice: Avoid lifting the lid while the rice is cooking. Keeping the lid on helps maintain steam, ensuring fluffy rice. Let the Chicken Rest: After cooking, allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, making the meat more tender and juicy. {{image_2}} You can change this dish to fit many cuisines. For a Mediterranean twist, add olives, artichokes, and sun-dried tomatoes. Use herbs like oregano and thyme for flavor. This gives the dish a bright and fresh taste. For an Asian-style dish, use soy sauce, sesame oil, and rice vinegar. You can also add green onions and bell peppers for crunch. This version brings a savory and tangy flair. If you need a gluten-free option, swap soy sauce for tamari sauce. This keeps the taste but removes gluten. For dairy-free needs, this recipe is naturally dairy-free. You can enjoy it without worry. If you want a vegetarian option, try using marinated tofu instead of chicken. Use vegetable broth instead of chicken broth for cooking the rice. This still gives a rich flavor without meat. Seasonal ingredients can enhance your dish. In spring, use fresh asparagus or peas for a pop of color. In summer, add ripe tomatoes or zucchini for freshness. Fall brings lovely squash or root vegetables to the mix. Herbs also change with the seasons. In winter, use hearty herbs like rosemary or thyme. In summer, fresh basil or parsley can brighten the meal. These swaps keep your dish exciting all year long! To keep your leftover chicken thighs and rice fresh, follow these tips: - Allow the dish to cool to room temperature. - Place the chicken and rice in airtight containers. - Store in the fridge for up to 3 days. Using glass or BPA-free plastic containers works best. They help keep the food fresh and tasty. When it's time to enjoy leftovers, keep these tips in mind: - Add a splash of chicken broth when reheating. This keeps the dish moist. - Use the microwave or stovetop for reheating. If using the microwave, cover with a lid to trap steam. On the stovetop, warm on low heat, stirring gently. Want to save some for later? Here’s how to freeze it: - Let the dish cool completely. - Portion the chicken and rice into freezer bags or containers. - Remove as much air as possible before sealing. For best results, eat it within 2-3 months. To thaw, place it in the fridge overnight before reheating. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. You should reduce cooking time by about 5-10 minutes. This change may affect the flavor slightly since bone-in thighs often have richer taste. You should check the internal temperature. It must reach 165°F for safe eating. Look for clear juices when you cut into the chicken. No pink should remain in the meat. You can serve many side dishes with this meal. Some great options include: - Steamed vegetables like broccoli or green beans - A fresh salad with light dressing - Garlic bread for extra flavor - Sautéed spinach with lemon Yes, you can prepare this dish ahead of time. Marinate the chicken and cook the rice in advance. Store them in separate containers in the fridge. Reheat the chicken on the stove for best results. This blog post shared a simple and tasty chicken thighs and rice recipe. We covered key ingredients, marinating tips, and step-by-step cooking techniques. I included tricks for tender chicken and flavor boosts. You can even adapt this dish for different cuisines or diets. In the end, enjoy experimenting with your meals and make it your own. A well-prepared dish can bring joy and comfort to your table. Cooking can be fun and rewarding, so get started today!$

Savory Citrus Ginger Chicken Thighs & Rice

A delicious dish featuring marinated chicken thighs cooked with fragrant jasmine rice and a citrusy ginger sauce.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 pieces chicken thighs, bone-in and skin-on
1 cup jasmine rice
2 cups chicken broth
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
1 piece orange, zest and juice
1 piece lemon, zest and juice
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon ground turmeric
to taste salt and pepper
for garnish fresh cilantro

Instructions

In a bowl, combine the grated ginger, minced garlic, orange zest, lemon zest, soy sauce, honey, olive oil, turmeric, salt, and pepper. Add the chicken thighs and coat well. Let them marinate in the refrigerator for at least 30 minutes.
In a medium saucepan, bring the chicken broth to a boil. Add the jasmine rice, stirring gently. Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
Heat a large skillet or frying pan over medium-high heat. Remove the chicken from the marinade and place it skin-side down in the hot pan. Sear for about 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes.
Pour the remaining marinade over the chicken, along with the orange juice and lemon juice. Reduce heat to medium-low, cover, and let it simmer for an additional 15-20 minutes until the chicken is fully cooked (internal temperature of 165°F).
Once the rice is done, remove it from heat and fluff it with a fork. Season with a little salt if desired.
On a serving platter, spread the fluffy rice and arrange the chicken thighs on top. Drizzle some of the remaining sauce from the pan over the chicken.
Sprinkle fresh cilantro over the dish for added color and flavor.

Notes

Let the chicken marinate for enhanced flavor.

Keyword chicken, citrus, dinner, ginger, rice