Description
Honey Chilli Crisp Chicken Bowls combine juicy, caramelized chicken with fluffy seasoned rice and a fresh pineapple avocado salsa for a balanced, flavor-packed meal. The sweet heat from honey and chilli crisp pairs perfectly with the bright, crunchy vegetables. It is a satisfying high-protein dish that feels like takeout but comes together easily at home.
Ingredients
- 1000 g boneless chicken thighs (skinless, trimmed of excess fat)
- 1.5 tsp salt (fine sea salt preferred)
- 1.5 tsp black pepper (freshly ground)
- 2 tsp garlic powder (or granulated garlic)
- 2 tsp paprika (smoked or sweet)
- 35 g honey (runny, mild-flavored)
- 35 g chilli crisp oil (drained to keep crispy bits)
- 200 g basmati rice (uncooked, rinsed)
- 400 ml water (for cooking rice)
- 2 tbsp fresh coriander/cilantro (finely chopped)
- 1 tsp oregano (dried)
- 1 tsp chilli garlic salt (or regular salt with chilli flakes)
- 300 g pineapple (fresh, diced small)
- 200 g cucumber (diced, seeds removed if watery)
- 150 g red onion (finely sliced)
- 200 g red bell pepper (diced)
- 200 g avocado (ripe, cubed)
- 2 tbsp fresh coriander/cilantro (for salsa)
- 1 whole lime (juiced fresh)
- Pinch salt and pepper (for salsa seasoning)
Instructions
- Preheat Oven: Preheat oven to 385°F (195°C) for 10 minutes until fully hot; line a baking tray with parchment paper.
- Season Chicken: In a bowl, mix chicken with salt, pepper, garlic powder, and paprika for 2 minutes until evenly coated and slightly tacky.
- Add Sauce: Stir in honey and drained chilli crisp; mix for 1 minute until glossy and well coated with visible chilli bits.
- Arrange Chicken: Spread chicken pieces on tray in a single layer with space between each piece to avoid steaming.
- Bake Chicken: Bake at 385°F (195°C) for 16–18 minutes until edges are golden and internal temperature reaches 165°F (74°C) with slight caramelization.
- Rest and Slice: Rest chicken for 5 minutes at room temperature; juices should settle and meat should feel firm yet juicy, then slice into bite-sized pieces.
- Cook Rice: Bring rice and water to a boil at 212°F (100°C), then reduce to low heat, cover, and simmer for 12–15 minutes until water is absorbed and grains are tender.
- Season Rice: Fluff rice with a fork and mix in coriander, oregano, and chilli garlic salt; grains should be separate and aromatic.
- Prepare Salsa: Combine pineapple, cucumber, red onion, bell pepper, avocado, coriander, lime juice, salt, and pepper; mix gently for 2 minutes until fresh and vibrant.
- Assemble Bowls: Divide rice into bowls, top with sliced chicken, spoon over salsa, and serve immediately while chicken is warm and salsa is cool.
Notes
- You can substitute chicken thighs with chicken breast, but reduce cooking time by 2–3 minutes to prevent dryness.
- Make ahead by cooking chicken and rice up to 3 days in advance; store separately in airtight containers in the fridge.
- Reheat chicken and rice in the microwave for 2–3 minutes at 165°F (74°C) until hot, then add fresh salsa afterward.
- Salsa is best made fresh but can be stored for up to 24 hours; add avocado just before serving to prevent browning.
- Serve with extra lime wedges or a drizzle of yoghurt for balance; for another baked chicken idea, try Baked Chicken Drumsticks.
Nutrition
- Array