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
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.
Preheat broiler to high. Line a jelly roll pan with foil, and spray with nonstick spray.
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.
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