Recipe of the Month- June

Soy-Glazed Chicken Thighs with Coconut Rice

INGREDIENTS

• 4 bone-in, skin-on chicken thighs

• 3 tablespoons coconut aminos

• 2 tablespoons honey

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons lime juice

• 1 tablespoons sesame oil

• 1 tablespoons olive oil

• 1.5 cups jasmine rice

• 1 cups full-fat coconut milk

• 1 cups water

• 0.8 teaspoons salt

• 1 teaspoons sugar

• 3 green onions, sliced

• 0.3 cups fresh cilantro, for garnish

STEPS

1. Make the marinade: Whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 4 garlic cloves, minced, 1 tablespoons fresh ginger, grated, 2 tablespoons lime juice, and 1 tablespoons sesame oil in a bowl. Pat 4 bone-in, skin-on chicken thighs dry with paper towels, then coat them well in the marinade. Let sit at room temp for at least 15 minutes (or refrigerate up to 4 hours).

2. Rinse the rice: Rinse 1.5 cups jasmine rice under cold water until the water runs mostly clear. This removes excess starch and keeps the coconut rice fluffy.

3. Cook the coconut rice: Combine the rinsed rice, 1 cups full-fat coconut milk, 1 cups water, 0.8 teaspoons salt, and 1 teaspoons sugar in a medium saucepan. Bring to a boil over medium-high heat, then reduce to the lowest heat, cover, and cook until liquid is absorbed.

4. Rest the rice: Remove the rice from heat and let it steam, still covered, for 10 minutes. Then fluff with a fork.

5. Sear the chicken: Heat 1 tablespoons olive oil in an oven-safe skillet (cast iron works great) over medium-high heat. Place chicken thighs skin-side down and sear until the skin is deep golden and crispy, about 7–8 minutes. Don't move them.

6. Finish in the oven: Flip the chicken, spoon any remaining marinade over the top, and transfer the skillet to a 425°F (220°C) oven. Roast until cooked through and internal temp reaches 165°F.

7. Rest and serve: Let chicken rest for 5 minutes. Serve over coconut rice, garnished with 3 green onions, sliced, 0.3 cups fresh cilantro, for garnish, and 2 lime wedges, for serving on the side.