Description
Enjoy these flavorful garlic chili oil chicken thighs paired with roasted broccoli for a delicious meal.
Ingredients
Scale
- ¼ cup Garlic Chili Oil Crunch
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 6 bone in skin on chicken thighs
- 4 tablespoons olive oil (divided)
- 3 cups broccoli florets
- 2 teaspoons salt (divided)
- 1 ½ teaspoons black pepper (divided)
Instructions
- Preheat the oven to 400 degrees.
- In a small bowl mix together the chili oil, honey, and apple cider vinegar until combined.
- Place the chicken thighs on a plate and season both sides of the chicken with 1 ½ teaspoons salt and 1 teaspoon black pepper.
- Heat an oven safe skillet on medium high heat and add 3 tablespoons olive oil. Place chicken thighs skin side down into the skillet. Cook for 3-4 minutes to get a good sear on the chicken skin. Flip the chicken and cook another 2-3 minutes.
- Give the chili sauce mixture a good stir and spread it evenly over the top of the chicken.
- Place the skillet into the oven and bake for 30 minutes.
- Place the broccoli florets in a bowl and toss with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Then remove the skillet from the oven and add in the broccoli florets around the chicken thighs.
- Place the skillet back into the oven and bake another 8-10 minutes or until chicken reaches 165 degrees.
- Serve with mashed potatoes, white rice, or pasta.
Notes
- For best results, let the chicken marinate in the chili oil mixture for 1-2 hours before cooking.
- This dish pairs well with a fresh garden salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1 cup broccoli
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg