Why this fits a family on a budget
Bone-in chicken thighs are one of the most affordable cuts at the grocery store, keeping this flavorful dish comfortably around $2.25 per serving. The oven does most of the heavy lifting after a quick sear, making this hands-off enough for a tired weeknight cook with minimal knife work required.
• 4 piece bone-in, skin-on chicken thighs
• 1.5 cup jasmine rice
• 3 tbsp honey
• 2 tbsp sriracha sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 clove garlic cloves, minced
• 1 tbsp vegetable oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup frozen peas
• 1 tbsp butter
• 1 tbsp sesame seeds
• 1 whole lime
1. Preheat your oven to 425°F. Line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Combine 1.5 cups jasmine rice with 2.25 cups water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook for 15 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes.
3. In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth. This is your glaze — set aside 2 tablespoons of it separately to use as a finishing drizzle at the end.
4. Pat chicken thighs completely dry with paper towels — dry skin browns much better than wet skin. Season both sides evenly with salt and black pepper.
5. Heat vegetable oil in an oven-safe skillet or cast-iron pan over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 4 to 5 minutes without moving them until the skin is golden brown and releases easily from the pan.
6. Flip the chicken thighs skin-side up. Brush the tops generously with the honey sriracha glaze, coating the skin completely.
7. Transfer the skillet directly to the preheated 425°F oven. Roast for 18 to 20 minutes until the glaze is caramelized and dark golden, and the internal temperature reaches 165°F when tested at the thickest part — the juices should run clear, not pink.
8. While the chicken roasts, stir frozen peas and butter into the cooked jasmine rice over low heat for 2 minutes until peas are warmed through and butter is melted.
9. Remove chicken from the oven and let rest for 3 minutes. Drizzle with the reserved glaze, sprinkle with sesame seeds, and serve over the buttered pea rice with lime wedges on the side for squeezing.
Contains: soy, gluten, dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.