I think sometimes we all struggle with quick and easy dinners during the week. Most of us are working, and have kids schedules to deal with as well. So finding time to actually make a meal, and sit down as a family can be hard. These spiced chicken thighs are kind of a game changer though. They are done so quickly, and have so much flavor.
I am relatively new to using chicken thighs. I have always used boneless, skinless chicken breasts, but I am seeing more and more recipes calling for thighs. It is kind of nice because often times they are cheaper than the breasts at my grocery store. Plus they are so much more forgiving than other cuts. Chicken thighs remain tender and juicy, even if you cook them a few minutes too long.
The garlicky rice was down right addicting! I love garlic, I am not sure why I have never thought of it before. I like cooking my rice in chicken stock, so it gets just a little bit more flavor. But if you don’t have any, feel free to use water. The spices from the chicken blend great with the rice. I served with a spinach salad for a quick, easy, and all around healthy dinner.
- 1 Tbls butter
- 2 cloves garlic , grated
- 1 cup long grain white rice
- 1 1/2 cups water
- 3/4 tsp salt
- 3 Tbls parsley , chopped
- 1/2 tsp black pepper
- 2 Tbls brown sugar
- 2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 8 boneless , skinless chicken thighs
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In a saucepan over medium-high heat, melt the butter. Add the garlic and stir for a few seconds. Add rice and saute for 1 minute, stirring constantly. Slowly pour in chicken stock, 3/8 tsp salt, and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes, or until all the liquid is absorbed, and rice is tender. Remove from heat, and let stand for 5 minutes. Add parsley and black pepper, fluff with a fork.
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Preheat broiler to high. Line a jelly roll pan with foil, and spray with nonstick spray.
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In a small bowl combine brown sugar, chili powder, paprika, cumin, garlic powder, and cayenne. Sprinkle 1/2 of the mixture over the chicken. Place chicken on prepared baking sheet. Broil for 5 minutes. Turn and sprinkle the remaining spices over the chicken. Broil for an additional 5 minutes, or until the chicken is cooked through.
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Remove chicken from the pan, and let stand for a couple minutes. Scoop any pan drippings over the chicken to serve.
Slightly adapted from Cooking Light
Rachel @ Baked by Rachel says
Adding garlic to the rice might actually get me to eat it! Yum!
Meagan @ A Zesty Bite says
This is definitely an easy meal that we would love for dinner.
LIlye May says
the spiced chicken thighs recipe sounds interesting. however, I would like to know who typed / interpreted it. in the body of the recipe, it says to line a “jelly oral plan”. I am assuming it meant some type of oval pan. if there is such a thing as a “jelly oral plan”, then I have never heard of it. bet I’m not the only one who’s confused; fortunately, I have been cooking long enough that I overcome the problem. just thought you should know that someone is not editing your recipes very well before print.
Erin S says
Thanks for noticing the error. It is supposed to be a jelly roll pan. Not sure how that wasn’t noticed! It has been corrected.
Georgia @ The Comfort of Cooking says
What a delicious all in one dinner idea! I love it, Erin!
Jennifer @ Not Your Momma's Cookie says
I like using chicken thighs – cheaper AND more flavorful! 🙂 Awesome looking dish!
DB-The Foodie Stuntman @ Crazy Foodie Stunts says
Yes, I discovered chicken thighs several years ago as a cheaper alternative to chicken breasts. As you noted, they’re juicier and much more forgiving if you cook them a little longer. I especially like to braise them but this is a great shortcut for a weeknight meal.
Hayley @ The Domestic Rebel says
I need to get on the thigh bandwagon — I see so many awesome recipes using chicken thighs these days, including this one! The spices on this look SO awesome. And garlicky rice.. my family won’t be able to get enough of that!
Laura (Tutti Dolci) says
Love these flavors, and the garlicky rice sounds so good!
Tracey says
I love using chicken thighs too – they’re so flavorful and definitely way more forgiving if not perfectly cooked 🙂 The garlicky rice sounds delicious, this post is making me hungry!
Lisa {AuthenticSuburbanGourmet} says
This is a great combination of flavors! You had me at garlicky! 🙂
Patty says
I want this for dinner tonight!!!Love your pictures Erin 😉
The Café Sucré Farine says
Looks like a delicious dinner and very healthy too! I love all the color and textures!
Erin @ Texanerin Baking says
This sounds delicious! I rarely make anything other than chicken breast because I don’t like the skin and my husband goes to town on it. And I don’t like that. 😉 Too much fat!
But these look so good! Yum. And I’m sure it’d work on chicken breast. 🙂
Erin S says
It would definitely work on chicken breasts – but I get the boneless, skinless chicken thighs, because I can’t stand the skin either. Or if they only have them with skin, I remove it before cooking!
Scurtis says
How much Chicken Stock do you use?
Erin S says
I just use chicken stock in place of the water when cooking rice. So for this recipe I used 1 1/2 cups. Hope you enjoy!
Liz says
Nice and easy recipe. Thank you.