Soy Honey Ginger Chicken Thighs with Cucumber Salad and Rice
Description
This soy honey ginger chicken is sweet, savoury, sticky and packed with bold flavour. Crispy skin-on chicken thighs are marinated in soy sauce, honey, fresh ginger, garlic and lime, then pan-fried until golden and caramelised. Served with fluffy rice cooked in chicken broth and a refreshing cucumber tahini salad, this easy chicken dinner is perfect for busy weeknights or meal prep.
Ingredients
Chicken and Marinade
- 4 chicken thighs skin-on, deboned, skin patted dry
- 1 tbsp oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 thumb-sized piece fresh ginger grated
- 2 cloves garlic grated
- ½ lime juiced
- 1 tbsp cornflour optional, for thickening
- 2 tbsp water for cornflour slurry
Cucumber Salad
- ½ cucumber thinly sliced
- 1 handful fresh coriander finely chopped
- 2 spring onions finely chopped
- 1 green chilli finely chopped
- 80 g edamame beans
- 1 ½ tbsp tahini
- 1 tbsp rice wine vinegar
- 1 tsp honey
- 1 tsp sesame oil
- ½ tsp sea salt
- ½ lime juiced
For Serving
- 2 cups basmati rice cooked
- 4 cups chicken bone broth for cooking rice
Instructions
Marinate the Chicken
- In a bowl, combine soy sauce, honey, grated ginger, grated garlic and lime juice.
- Add the chicken thighs and coat well in the marinade.
- Cover and refrigerate for at least 30 minutes.
Prepare the Cucumber Salad
- In a large bowl, combine cucumber, coriander, spring onions, green chilli and edamame beans.
- In a small bowl, whisk together tahini, rice wine vinegar, honey, sesame oil, sea salt and lime juice until smooth.
- Pour the dressing over the salad and toss to combine. Set aside.
Cook the Rice
- Cook the basmati rice according to package instructions using chicken bone broth instead of water.
- Fluff the rice with a fork and keep warm.
Cook the Chicken
- Place the marinated chicken thighs skin-side down into a cold pan.
- Turn the heat to medium and cook undisturbed for 5–8 minutes until the skin is crispy and golden.
- Flip the chicken and continue cooking until fully cooked through and the internal temperature reaches 74°C (165°F).
- For a thicker glaze, add the remaining marinade to the pan and stir in the cornflour slurry. Simmer until thickened.
- Rest the chicken for 3–4 minutes before slicing.
Assemble and Serve
- Divide the rice between serving bowls.
- Add the cucumber salad alongside the rice.
- Slice the chicken and place on top. Spoon over any pan glaze before serving.
Notes
- Pat the chicken skin dry before marinating for crispier skin.
- Do not move the chicken while cooking skin-side down to achieve a golden crust.
- For extra flavour, marinate the chicken overnight.
- The cucumber salad is best served fresh.