Asian-inspired chicken thighs

Let’s make it.

1. Start the rice first. Rinse it and cook it using your rice cooker’s instructions for the amount you need. Preheat the grill.
2. Toss the chicken thighs with soy sauce, honey, salt, garlic powder, pepper and onion powder. The video does not give measured proportions.
3. Lay the chicken on the hot grill and close the lid. Check after about 6 minutes, turn, and cook the other side. Adjust the heat if the coating starts to burn.
4. Use a food thermometer to check the thickest pieces. Chicken must reach at least 165°F; Jadon aims for about 170–175°F for these thighs. Transfer cooked chicken to a clean dish.
5. During the last part of grilling, put the broccoli in a pot with a little water, salt and pepper. Cook over medium heat for about 5–10 minutes, until fork-tender.
6. For the glaze, combine chopped garlic and ginger, soy sauce, honey, apple cider vinegar and black pepper in a saucepan. Heat and stir for about 3 minutes.
7. Stir together about 1 teaspoon each of cornstarch and water. Whisk into the sauce and cook for about another minute, until it becomes a light glaze.
8. Pour the hot glaze over the cooked chicken and toss to coat. Slice and serve over white rice with broccoli and some of the glaze.

Make it work for you

Jadon uses a charcoal grill and says gas or pellet grills also work. Follow the internal temperature rather than assuming every grill takes the same time.

The detail that matters

Make the glaze separately and coat the cooked chicken at the end. Aim for a light coating rather than a very thick sauce.