Honey-Glazed Teriyaki Chicken Thighs with Sesame Broccoli and Coconut Rice

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

Pat dry 8 raw bone-in, skin-on chicken thighs thoroughly with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Peel and mince 3 garlic cloves. Peel and grate 1 inch piece of fresh ginger using a microplane or fine grater.

In a small bowl, whisk together 1/3 cup of soy sauce, 2 tablespoons of rice vinegar, the minced garlic, and the grated ginger. Set aside 3 tablespoons of this mixture in a separate small bowl for the glaze.

Place the chicken thighs skin-side up on the prepared baking sheet. Brush the remaining soy sauce mixture over the chicken, reserving the glaze portion.

Roast the chicken in the preheated oven for 20 minutes until the skin begins to crisp and the internal temperature reaches 155°F.

While the chicken roasts, prepare the coconut rice. Rinse 1.5 cups of jasmine rice in a fine-mesh strainer under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 cup of unsweetened coconut milk, 1 cup of chicken broth, and 1/4 teaspoon of salt. Bring to a boil over high heat.

Once boiling, stir once, cover with a tight-fitting lid, and reduce heat to low. Simmer for 15 minutes without removing the lid.

Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the juice of 1/2 lime.

While the rice cooks, prepare the broccoli. Cut 2 large broccoli crowns into bite-sized florets, washing them thoroughly.

In the reserved 3 tablespoons of soy sauce mixture, whisk in 3 tablespoons of honey and 2 teaspoons of cornstarch until smooth to create the glaze.

After the chicken has roasted for 20 minutes, remove the baking sheet from the oven. Brush the honey-teriyaki glaze generously over each chicken thigh, coating the skin completely.

Return the chicken to the oven and roast for an additional 8-10 minutes until the glaze is caramelized and bubbling, and the internal temperature reaches 165°F.

While the chicken finishes, heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the broccoli florets and 2 tablespoons of water. Cover and steam for 4-5 minutes until tender-crisp and bright green.

Remove the lid from the broccoli, increase heat to high, and cook for 1-2 minutes more to evaporate any remaining water. Season with 1/4 teaspoon of salt and sprinkle with 2 tablespoons of toasted sesame seeds.

Thinly slice 3 scallions on the diagonal, separating the white and green parts.

Remove the glazed chicken from the oven and let rest for 5 minutes. The glaze will set slightly as it cools.

Serve 2 chicken thighs per person alongside the coconut rice and sesame broccoli. Garnish with sliced scallions and remaining lime wedges.