Spicy Honey Brushed Chicken with Bok Choy and Crispy Rice


I have had a whirlwind couple of weeks. I have been traveling pretty much every weekend since the New Year started and it has been amazing. I have had the opportunity to reconnect with a group of people I haven’t seen in a few years and throw an amazing party for one of my favorite ladies. That being said, I cannot contain my excitement for the quiet week I have coming up and the opportunity to test out some of  the recipes I have thought up on these trips.

This almost done with travel but not quite week was all about going back to basics. I did not want to have to think about what was in my fridge. I was looking for reliably good, flavor packed, great for lunch the next day meals. That must be why when I went grocery shopping I mysteriously grabbed chicken thighs. As a primarily vegetarian foodie this has not happened in a very long time. So what to do when you end up with a surprise stow away in your grocery basket? Merge your favorite flavors into one amazing dish of course!

I have been craving the sweet and spicy mix recently and this recipe was just perfect. The dry rub really has time to get into the meat before the sweet addition comes along and enables you to eat this without your mouth catching on fire. This meal reminded me of a healthier spicy chicken nugget with honey dipping sauce so you know I was on the right track here.

The crispy rice and simple bok choy are the ideal side items to the extreme one-two punch of the main event. They are light and delicious in their own right but do not overshadow or conflict with the great chicken flavor.

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  • 1 package chicken thighs (8 thighs)
  • 3/4 cup water
  • 1 package baby bok choy
  • 4 tablespoons honey or agave nectar
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons minced garlic or garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 4 cups brown rice


  1. Preheat oven to 350 degrees and spray a baking sheet with nonstick spray
  2. In a small bowl combine cumin, garlic, paprika, red pepper flakes, salt, and chili powder
  3. Pat chicken thighs to remove excess moisture and then one by one coat thighs with the spice mixture. (Make sure to cover all parts of the thigh but remove excess spice mixture)
  4. Add thighs to the baking sheet and bake for 20 minutes
  5. At the twenty minute mark cover the chicken thighs in honey liberally.
  6. Bake for 8-10 more minutes. The honey should look absorbed
  7. During the last 10 minutes bring 3/4 a cup of water to a boil in a pan with high sides
  8. Add the bok choy, cover, and steam on med/high for 3-5 minutes until the water is gone and the bok choy are a bright green. Once steamed, add a pinch of sea salt and pepper
  9. The rice I chose was frozen organic brown rice from Trader Joe's. It is self steaming in the microwave and just takes 3 minutes to cook
  10. Once rice is steamed I added it to the now empty skillet used for bok choy and crisped it for about 3-4 minutes. ( I used about a tsp. of sesame oil in the pan as well the taste was very good but this is absolutely optional)
  11. Plate and Enjoy!

What foods do you gravitate towards when you just want to go back to basics? Let me know!



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  1. Barb says

    I made this for dinner tonight. It was quick and easy, had a fabulous aroma and was delicious. I substituted baked sweet potatos for the bok choy. Keep the recipes coming!

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