Super Chicken Kiev Recipe Step by Step Guide Recipe 

Sriracha sauce, honey, and garlic make the perfect marinade for boneless skinless chicken thighs. Dinner with rice and broccolini is nutritious and delicious.  

– 2 pound chicken thighs  – 1 pound broccolini  – 1 cup rice – 2 tablespoon fresh parsley – 4 cloves garlic – 1 small onion  – 2 tablespoon honey – 3 tablespoon soy sauce – 1 teaspoon Sriracha sauce – ½ teaspoon sea salt – ½ teaspoon ground black pepper – ¼ cup chicken broth



Stir the marinade ingredients in a casserole dish and add the chicken thighs. Leave the casserole dish covered with plastic wrap in the fridge for 30 minutes to 24 hours.   


Preheat oven to 425℉. Before cooking, rinse rice in cold water several times. Rice is less sticky and brittle after rinsing eliminates loose starch.   


Put 2 cups of water and rice in a heavy-bottomed pot with a tight lid and heat on high. Cook till boiling, then cover and simmer.   


Let the rice cook for 12–15 minutes to absorb all the water. Remove the saucepan from heat and let it settle with the lid on for 5–30 minutes.   


Remove and fork-fluff the lid. To steam broccolini, fill a pot with water and add a steamer basket.   


Keep water away from the steamer basket's bottom. Water boils over medium-high heat. Cover broccoli.  


To tenderise, steam for 5 minutes. Remove the casserole dish's plastic covering and bake. Uncover bake 20 minutes.   


Chicken thighs are quick to cook, but if you want them crispier after 20 minutes, turn on the grill and broil for 2–3 minutes, watching for burns.  


Along with the prepared rice, serve the chicken thighs with the broccolini on the side.   


Just ladle the remaining cooking drippings from the thighs over the chicken and rice. Add parsley as a garnish.  

Chicken Kiev Recipe Step by Step Guide 

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