I found this recipe and thought I would try it, and BOY was it good! And my house smelled fabulous while it was cooking!
5-6 Bone-in Chicken Thighs
1/3 cup honey
1/3 cup soy sauce (can substitute w/reduced sodium)
1 T rice wine vinegar
1 T toasted sesame oil (optional)
1 T vegetable oil
1/2 cup green onions, sliced (about 4-5 green onions)
1 1/2 T minced ginger
1 1/2 T minced garlic
1 1/2 cups rice
2 cups chicken stock (can substitute water)
salt to taste
Ground black pepper to taste
Put the following into a ziplock bag and marinate for 2 hours - chicken, honey, soy sauce, vinegar, and sesame oil.
Preheat oven to 400 degrees.
Remove chicken from the bag and discard any remaining marinade.
Add vegetable oil to a pan over medium heat, and carefully add the chicken thighs, skin side down. Cook until the thighs are nicely caramelized, about 5 minutes on each side. Remove the chicken, transfer to a place. (Be careful not to burn the chicken, as the honey will cause the chicken to brown faster.)
To the pan, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes. Add the rice and stir to combine. Add the chicken broth, season with salt and pepper and bring to a boil. Put this mixture into a baking dish and add chicken thighs, skin side up.
Cover the baking dish, and bake for 30-40 minutes, or until the rice and chicken are both fully cooked.
Fluff rice and serve warm. Garnish with green onion, if desired.
Serves 4-6 and prep time is 10 minutes, but total - 2 hours 55 min.