Roasted Chicken Thighs with Honey Butter
Meet your new go-to weeknight meal! Chef Nelson simply roasts chicken thighs until they're perfect on the outside and juicy on the inside. They're served with steamed rice, pickled veggies like cucumbers and cauliflower, and a sweet and savory honey-balsamic butter. This is a surefire winner, winner, chicken dinner!
Nutritional facts
Protein
44g
Carbs
87g
Calories
830kcal
Fat
28g
Ingredients
Cucumber, Chicken Thigh, Canola and Olive Oil Blend, Butter, Sake, Calrose Rice, Black Pepper, Honey, Sugar, Light Soy Sauce, Kosher Salt, Balsamic Vinegar, Rice Wine Vinegar, Rice Wine, Italian Parsley, Cauliflower
Contains milk, wheat, soybeans.
Reviews
4.0
Based on 431 reviews
Charles · 08/30/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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