Soy-Ginger Chicken Thighs and Garlic Rice

Pat chicken thighs dry with paper towels. Season evenly with salt and black pepper.

In a medium bowl, whisk together soy sauce, minced ginger, minced garlic, honey, and white vinegar until fully combined.

Place chicken thighs in a zip-top bag or shallow dish. Pour the marinade over, ensuring all pieces are well coated. Seal and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Rinse white rice under cold water until water runs clear. Drain well.

Mince 6 cloves of garlic. In a medium pot, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.

Add rinsed rice to the pot and stir to coat in the butter. Add 3 cups water and salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly oil.

Remove chicken thighs from marinade, letting excess drip off. Place on prepared baking sheet in a single layer.

Reserve the marinade in a small saucepan. Bake chicken for 20 minutes.

While chicken bakes, bring reserved marinade to a boil over medium-high heat. Reduce to a simmer and cook for 3-4 minutes until slightly thickened.

After 20 minutes, brush chicken generously with the reduced marinade. Return to oven and bake another 10-15 minutes until internal temperature reaches 165°F and glaze is caramelized.

Slice chicken thighs or leave whole. Serve over garlic rice.

Drizzle any remaining glaze from the pan over the chicken.

Garnish with roughly chopped cilantro and sliced green onion.