This comforting bowl brings together juicy roasted chicken thighs, fragrant jasmine rice, and a warming, aromatic broth infused with ginger, garlic, and green onions. Gochujang adds a mellow heat and deep umami to the chicken, but you can easily swap it out for teriyaki or your favourite marinade.

Table of Contents

• Ingredients
• Instructions
• Tips for Success
• FAQ
• Meta Description

Ingredients

For the Rice

• 1½ cups white or jasmine rice

For the Chicken

• 8 boneless, skinless chicken thighs
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

For the Broth

• 8 cups chicken broth
• 3 green onions, cut into 2-inch pieces
• 2 cloves garlic, thinly sliced
• 1-inch piece of fresh ginger, thinly sliced
• 1 Thai chili, thinly sliced (optional)

Garnishes

• Toasted sesame seeds (optional)
• Fresh cilantro

Instructions

1. Cook the rice.
   Prepare the rice according to the package directions. Keep warm.
2. Marinate and roast the chicken.
   Preheat the oven to 400°F. Line a baking sheet with parchment paper.
   In a large bowl, whisk together the gochujang, honey, soy sauce, and sesame oil.
   Add the chicken thighs and toss to coat.
   Place the thighs on the prepared baking sheet and bake for 20–25 minutes, or until the chicken is cooked through and lightly caramelized.
3. Simmer the broth.
   While the chicken is baking, add the chicken broth to a large pot.
   Add the green onions, garlic, ginger, and Thai chili (if using).
   Bring to a gentle simmer and cook, covered, for about 15 minutes to infuse the flavours.
4. Assemble the bowls.
   Add a scoop of rice to each bowl.
   Ladle over some of the hot infused broth.
   Top with slices of roasted chicken.
   Garnish with sesame seeds and cilantro.

Tips for Success

• Gochujang Substitution: If gochujang isn’t available, try using teriyaki sauce, hoisin, or your favourite Asian-style marinade.
• Make It Spicy: Add the Thai chili to the broth for an extra kick. Skip it for a milder bowl.
• Extra Crispy Chicken: Broil the chicken for the last 2 minutes of cooking for a caramelized finish.

FAQ

Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavourful in this dish. If using breasts, adjust the baking time accordingly to avoid drying them out.

Can I make this ahead?
Yes. Cook the rice, broth, and chicken ahead of time and store separately. Reheat and assemble just before serving.

What’s gochujang?
Gochujang is a Korean fermented chili paste that adds deep, savoury heat. It’s widely available at major grocery stores or online.

Roasted Chicken Thighs and Brothy Rice

Print Recipe

• Author: Andrea Buckett

Ingredients

Units USM

For the rice

• 1 1/2 cups white or jasmine rice

  For the chicken

• 8 boneless skinless chicken thighs
• 3 tablespoons gochujang
• 1 tablespoons honey
• 1 tablespoons soy sauce
• 2 teaspoons sesame oil

  For the broth

• 8 cups chicken broth
• 3 green onions, cut into 2” pieces
• 2 cloves garlic, thinly sliced
• 1-inch piece of fresh ginger, thinly sliced
• 1 thai chili, thinly sliced (optional)
• Toasted sesame seeds (optional)
• Cilantro for garnish

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper

1. Cook the rice according to the package directions. 

2. In a large bowl whisk together the gochujang, honey, soy sauce and sesame oil.

3. Add the chicken thighs and toss to coat them with the sauce thoroughly

4. Place the chicken on the prepared baking sheet. Bake in the oven for 20-25 minutes or until the chicken is cooked through.

5. In the meantime. Add the broth to a pot along with the green onions, garlic, ginger and chili. Bring to a simmer and cook, covered for about 15 minutes.

6. To serve, place some rice in the bottom of a bowl. Ladle over some hot broth and top with some sliced chicken. Garnish with sesame seeds and cilantro. 

Notes

Tip: Gochujang can be ordered on line but can also be found in major grocery stores. You can also swap it for your favorite Teriyaki marinade or other marinade of choice.