Oven-Baked Chicken with Honey Lime Ginger Glaze over Creamy Coconut Rice with Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them in a bowl.

2. 2

   In a small bowl, mix 4 g salt, black pepper, 2 grated garlic cloves, grated ginger, honey, soy sauce, the zest of 1 lime, 30 ml (2 tbsp) lime juice, and 15 ml (1 tbsp) olive oil.

3. 3

   Pour two-thirds of the mixture over the chicken and rub היט to coat evenly. Reserve the remaining third to use as a glaze during baking.

4. 4

   Arrange the chicken on a baking tray or baking dish, skin side up. Bake for 25 minutes at 220 °C / 425 °F.

5. 5

   Meanwhile, make the rice. In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the red onion, 2 chopped garlic cloves, and a pinch of salt. Cook for 3 to 4 minutes until softened.

6. 6

   Add the jasmine rice and stir for 1 minute so it is well coated. Pour in the coconut milk, water, and 2 g salt. Bring to a gentle boil, cover, reduce the heat, and cook for 15 minutes.

7. 7

   Turn off the heat and let the rice rest, covered, for 10 minutes. Then fluff with a fork and add the zest of the second lime along with 15 ml (1 tbsp) lime juice.

8. 8

   After the chicken has baked for 25 minutes, brush it with the reserved glaze and return it to the oven for 8 to 10 more minutes, until deeply golden and fully cooked. If you want extra color, broil for 1 to 2 minutes, watching closely. The internal temperature of the chicken should reach 74 °C / 165 °F.

9. 9

   While the chicken finishes, heat the remaining olive oil in a large skillet over medium-high heat. Add the asparagus, red pepper flakes if using, and a pinch of salt. Sauté for 4 to 5 minutes until tender-crisp.

10. 10

    Serve a bed of creamy coconut rice, top with the baked chicken, and add the sautéed asparagus on the side. Finish with chopped fresh cilantro and any juices from the chicken pan.