| Chicken: | |
| ⅓ | cup sliced green onions |
| 3 | tablespoons lower-sodium soy sauce |
| 2 | tablespoons mirin (sweet rice wine) |
| 2 | teaspoons minced garlic (about 2 cloves) |
| 8 | skinless, bone-in chicken thighs |
| 1 | tablespoon olive oil |
| Rice: | |
| ½ | cup uncooked basmati rice |
| 1 | tablespoon olive oil |
| 2 | tablespoons thinly sliced green onions $ |
| ¾ | cup fresh yellow corn kernels (about 2 small ears) |
| 1 | tablespoon lower-sodium soy sauce |
| ¼ | cup chopped fresh basil $ |
| 1 | lime |
1. To prepare chicken, place first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning after 1 hour.
2. Preheat oven to 375°.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Remove chicken from bag; discard marinade. Add chicken to pan, meaty sides down; sauté 3 minutes. Turn chicken over; place skillet in oven. Bake at 375° for 10 minutes or until chicken is done. Let chicken stand 5 minutes.
4. To prepare rice, cook rice for 15 minutes in boiling water; drain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 tablespoons onions to pan; sauté for 30 seconds, stirring constantly. Add rice, corn, and 1 tablespoon soy sauce; sauté for 5 minutes, stirring occasionally. Remove from heat; stir in basil. Divide rice evenly among 4 plates, and top each serving with 2 chicken thighs. Grate lime rind over chicken. Cut lime into wedges, and serve with chicken.