Chili-Glazed Chicken


Here is the crazy easy and so delicious recipe for the 900 students at St John Catholic High School! The students were awesome and a student demo pulled off making it on stage in about 2 minutes flat!

Recipe from Anyone Can Cook Dinner

Less than a 15 minute prep for the whole meal and only 362 calories.

Chili-Glazed Chicken


Preheat oven to 350º F.

Combine rice and water in a large oven-safe pot. Stir. Cover and place in oven. (oven doesn’t have to be fully preheated)

Stir cumin, chili powder, balsamic vinegar, honey and chicken broth together in the bottom of a 9″x 13″ oven-safe baking dish or pan using a fork.

Unroll thighs and place flat on top of combined ingredients in pan. Squish them together if you need to. Spoon all the sauce evenly over chicken pieces. Place in preheated oven beside rice. Set timer for 40 minutes or until internal temperature is 170º F.

Trim broccoli then rinse in colander or steamer basket. Place water in the bottom of a stove-top pot with broccoli in the basket above. Let stand with no heat 

…when timer rings for chicken and rice…Bring broccoli water to a full boil. Cover and set timer for 3 minute…or microwave at high using a microwave-safe dish with cover for 3 minutes. You may want to steam the broccoli a little longer if you don’t like your veggies firm. Toss with butter if you must.

Use an instant read thermometer to ensure the chicken is cooked through, They are only a few bucks and really help you to know when dinner is ready.

While the broccoli is cooking, I like to take the thighs and turn them to coat the tops in the sauce again. Flip them back to smooth side up when serving on the plate, they look juicier that way. The sauce is supposed to be runny and is amaaaazing on the rice!


  • 1 1/2 cups basmati or white rice (or mixed rice – I like Canoe brand)
  • 3 cups water
  • 1/2 tsp cumin, ground
  • 1 tsp chili powder
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey (liquid or softened)
  • 1/4 cup chicken broth, reduced-sodium
  • 10-12 chicken thighs, boneless, skinless or 4-6 chicken breasts (1 3/4 lbs or 800 g)
  •  1 lb or 450 g broccoli florets (2 heads)
  • 1 cup water (to steam broccoli)
  • butter (optional)

Serves 4-6

Nutritional Data per serving 

  • 362 calories
  • 6.0 g Fat
  • 31.4 g protein
  • 45.2 g carbohydrate
  • 1.2 g fiber
  • 161 mg sodium

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