This dinner was one that took very little time, but had huge flavor. I made a marinade of 3 tbs of olive oil, 3 tbs of soy sauce, 5 tbs honey, 4 cloves of garlic, about 1/4 tsp of fresh ground pepper, and about a tsp of finely chopped fresh ginger and put it in a zip lock bag with the boneless, skinless chicken thighs.
Heat the oven to 425 degrees. Put the chicken and the marinade in a baking dish and cook for 25 minutes with the skin side up. Turn the chicken pieces over and cook another 15 minutes. Then turn again to skin side up and finish with 10 more minutes.
When all the liquid in the rice was absorbed, I added some sliced almonds. After tasting it, I found it needed a little salt and pepper.
Believe it or not, once the chicken and rice are cooked, I plate it and we ate like there was no tomorrow! It was a little late, so I didn't bother making any veggie.
The flavors in the chicken were so delicious. Any time you are in a rush and need something that will cook quickly, this is your dish! Come the spring, I will probably cook this one on the grill....