Honey Roasted Chicken Rice is a symphony of flavors and textures, combining tender, caramelized chicken with fragrant jasmine rice and vibrant accompaniments. Perfect for both weeknight meals and special gatherings, this dish promises comfort and satisfaction in every bite.
Ingredients Overview
The star of the marinade is honey, which imparts a subtle sweetness and golden glaze to the chicken. Complemented by light and dark soy sauces, the flavors are layered with a touch of umami. Fresh ginger and garlic deliver an aromatic punch, enhancing the depth of the marinade and the rice. The jasmine rice, known for its delicate fragrance, pairs beautifully with the chicken. Optional accompaniments like chili sauce, kicap manis, and ginger garlic sauce elevate the meal, offering variety and balance.
Step-by-Step Instructions
Preparing the Chicken Marinade
Begin by cleansing the chicken thighs with coarse salt to ensure a smooth, glossy surface. Marinate the chicken with a mixture of honey, soy sauces, grated ginger, garlic, and optional five-spice powder. Letting the chicken marinate overnight allows the flavors to penetrate deeply, ensuring tender and flavorful results. Drying the skin before cooking creates a crisp, golden crust.
Cooking the Chicken
Whether using an oven or air fryer, the goal is to achieve tender, caramelized chicken. Oven roasting offers even heat distribution, while air frying provides a quicker method with equally delightful results. Adjust cooking times for bone-in thighs, ensuring thorough cooking while maintaining juiciness. Resting the chicken after cooking ensures the juices redistribute, making each bite succulent.
Preparing the Chicken Rice
Rinse the jasmine rice thoroughly to remove excess starch, guaranteeing fluffy grains. Combining chicken stock, melted butter, sesame oil, and soy sauce infuses the rice with richness and depth. Grated ginger and garlic further elevate the aroma, creating a harmonious base that complements the chicken perfectly.
Plating and Serving
To plate, layer the rice as a bed and top it with slices of honey-roasted chicken. Garnish with fresh cilantro and cucumber slices for a pop of color and freshness. Pair with chili sauce, chicken soup, and a drizzle of kicap manis for a complete dining experience.
Recipe Tips
Marinate the chicken skin-side up to ensure a dry, crisp finish.
Rinse the rice multiple times until the water runs clear for optimal fluffiness.
Use a meat thermometer to confirm an internal temperature of 165°F (74°C) for perfectly cooked chicken.
Substitute kicap manis with soy sauce mixed with brown sugar for a similar flavor profile.
What to Serve With This Recipe
Pair the dish with a light chicken soup to complement the flavors.
Add a side of steamed or stir-fried vegetables, such as bok choy or gai lan, for added nutrition.
Serve with a tangy cucumber salad dressed in sesame oil and rice vinegar for a refreshing contrast.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but monitor the cooking time closely to prevent drying out.
What’s an alternative to jasmine rice?
Basmati or long-grain white rice can be used, though jasmine rice’s fragrance is ideal.
How do I store leftovers?
Store chicken and rice in separate airtight containers in the refrigerator for up to three days. Reheat the chicken in an oven or air fryer for best results.
Can I make this dish without chicken stock?
Yes, substitute with water and adjust the seasoning to maintain flavor.
Variations and Additions
Add a hint of heat with sriracha or chili flakes.
Incorporate chopped scallions or fried shallots for added texture and flavor.
Use quinoa or cauliflower rice for a lighter, low-carb alternative.
Honey Roasted Chicken Rice showcases a harmonious blend of flavors and textures, offering a versatile and satisfying meal. Whether enjoyed as a family dinner or shared with friends, this dish invites customization and creativity, making it a staple for any occasion.
Ingredients
Roast Chicken:
2 x 150g boneless chicken thighs
1 tablespoon honey
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon grated ginger
1 teaspoon grated garlic
1/2 teaspoon five-spice powder (optional)
1/2 teaspoon black pepper
1/2 teaspoon salt
Rice:
1 cup uncooked jasmine white rice, rinsed
1 cup unsalted chicken stock
1 tablespoon melted butter
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 teaspoon grated ginger
1 teaspoon grated garlic
Serve With:
Chicken rice chili sauce
Slices of cucumber
Fresh cilantro
Chicken soup
Ginger garlic sauce
Kicap manis or caramelized dark soy sauce
Instructions
Marinating the Roasted Chicken
Begin by rubbing the chicken thighs with coarse salt to exfoliate the skin, then rinse thoroughly. This step ensures smooth and glossy skin after cooking.
In a bowl, combine honey, light soy sauce, dark soy sauce, grated ginger, grated garlic, five-spice powder (if using), black pepper, and salt to form a marinade. Coat the chicken thoroughly with this mixture, ensuring an even application. Place the chicken skin-side up in a dish and marinate uncovered in the refrigerator overnight. This allows the skin to dry out, which helps achieve a crisp finish.
Before cooking, you can blot the skin with paper towels to remove excess moisture. For enhanced flavor, season lightly with additional salt and pepper if desired.
Method #1: Oven Roasted
Preheat the oven to 180°C (350°F). Arrange the marinated chicken flat on a baking tray and roast for 25 minutes, adjusting the time based on the size of the chicken pieces. For bone-in chicken, extend the cooking time by 5-10 minutes. During the final 10 minutes of cooking, you can set the oven to ‘Broil’ and increase the temperature to 220°C (420°F) for a golden, caramelized finish.
Once cooked through, remove the chicken from the oven and allow it to rest for 10 minutes before slicing.
Method #2: Air Fryer
Preheat the air fryer to 180°C (350°F) for 5 minutes. Place the chicken skin-side up in the air fryer basket and cook for 15-20 minutes, or until done. For bone-in chicken thighs, extend the cooking time by 5 minutes.
After cooking, let the chicken rest for 5 minutes before slicing to retain its juices.
Chicken Rice
Rinse the jasmine rice under cold water until the water runs clear. Add the rice, chicken stock, melted butter, sesame oil, light soy sauce, grated ginger, and grated garlic to the pot of a rice cooker. Stir to combine, ensuring the ingredients are evenly distributed. Adjust the stock quantity based on your rice cooker’s guidelines and cook on the regular setting.
To serve, plate the fragrant rice and top with slices of honey-roasted chicken. Garnish with cucumber slices and fresh cilantro. Pair with chicken rice chili sauce, chicken soup, ginger garlic sauce, and a drizzle of kicap manis for a complete and flavorful meal.
Roasted Chicken Rice Recipe
Ingredients
Roast Chicken:
- 2 x 150g boneless chicken thighs
- 1 tablespoon honey
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/2 teaspoon five-spice powder optional
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Rice:
- 1 cup uncooked jasmine white rice rinsed
- 1 cup unsalted chicken stock
- 1 tablespoon melted butter
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
Serve With:
- Chicken rice chili sauce
- Slices of cucumber
- Fresh cilantro
- Chicken soup
- Ginger garlic sauce
- Kicap manis or caramelized dark soy sauce
Instructions
Marinating the Roasted Chicken
- Begin by rubbing the chicken thighs with coarse salt to exfoliate the skin, then rinse thoroughly. This step ensures smooth and glossy skin after cooking.
- In a bowl, combine honey, light soy sauce, dark soy sauce, grated ginger, grated garlic, five-spice powder (if using), black pepper, and salt to form a marinade. Coat the chicken thoroughly with this mixture, ensuring an even application. Place the chicken skin-side up in a dish and marinate uncovered in the refrigerator overnight. This allows the skin to dry out, which helps achieve a crisp finish.
- Before cooking, you can blot the skin with paper towels to remove excess moisture. For enhanced flavor, season lightly with additional salt and pepper if desired.
Method #1: Oven Roasted
- Preheat the oven to 180°C (350°F). Arrange the marinated chicken flat on a baking tray and roast for 25 minutes, adjusting the time based on the size of the chicken pieces. For bone-in chicken, extend the cooking time by 5-10 minutes. During the final 10 minutes of cooking, you can set the oven to ‘Broil’ and increase the temperature to 220°C (420°F) for a golden, caramelized finish.
- Once cooked through, remove the chicken from the oven and allow it to rest for 10 minutes before slicing.
Method #2: Air Fryer
- Preheat the air fryer to 180°C (350°F) for 5 minutes. Place the chicken skin-side up in the air fryer basket and cook for 15-20 minutes, or until done. For bone-in chicken thighs, extend the cooking time by 5 minutes.
- After cooking, let the chicken rest for 5 minutes before slicing to retain its juices.
Chicken Rice
- Rinse the jasmine rice under cold water until the water runs clear. Add the rice, chicken stock, melted butter, sesame oil, light soy sauce, grated ginger, and grated garlic to the pot of a rice cooker. Stir to combine, ensuring the ingredients are evenly distributed. Adjust the stock quantity based on your rice cooker’s guidelines and cook on the regular setting.
- To serve, plate the fragrant rice and top with slices of honey-roasted chicken. Garnish with cucumber slices and fresh cilantro. Pair with chicken rice chili sauce, chicken soup, ginger garlic sauce, and a drizzle of kicap manis for a complete and flavorful meal.
