Rating: 4.5 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

High-flavored seasonings coat this easy, 40-minute meal of Spiced Chicken Thighs with Garlicky Rice. Serve with Raspberry and Blue Cheese Salad.

Kimberly Holland
Kimberly Holland
Recipe by Cooking Light July 2013

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Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 2 thighs and about 2/3 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium-high heat. Add garlic; sauté 1 minute. Add rice; cook 30 seconds, stirring constantly. Add 1 1/2 cups water and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is tender and liquid is absorbed; let stand 5 minutes. Fluff rice. Stir in parsley and black pepper.

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  • Preheat broiler to high.

  • Combine sugar and next 5 ingredients; stir in remaining 3/8 teaspoon salt. Sprinkle half of spice mixture over chicken. Place chicken on a foil-lined jelly-roll pan coated with cooking spray. Broil 6 minutes. Turn chicken over; sprinkle with remaining spice mixture, and broil 6 minutes or until done. Remove chicken; reserve pan drippings. Let chicken stand 5 minutes. Spoon drippings over chicken; serve with rice.

Nutrition Facts

406 calories; fat 8.9g; saturated fat 3.3g; mono fat 2.7g; poly fat 1.4g; protein 29.7g; carbohydrates 53.8g; fiber 1.8g; cholesterol 139mg; iron 3mg; sodium 635mg; calcium 31mg.
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