Chipotle Honey Chicken with Cilantro Lime Rice
Chipotle Honey Chicken with Cilantro Lime Rice
Ingredients
For the Chipotle Honey Chicken
- 2 pounds chicken thighs
- 1 can Chipotle in Adobo sauce
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt, plus more, as needed
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 3 tablespoons honey
For the Cilantro Lime Rice
- 1 cup jasmine rice, washed
- 2 cups water
- 1 teaspoon vegetable oil, plus more, as needed
- 1/3 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1 lime, juiced
Instructions
- 1
In a large bowl, combine the chicken thighs, the entire can of Chipotle in Adobo sauce, ground cumin, smoked paprika, 1 teaspoon of salt, garlic powder, black pepper, and 2 tablespoons of lime juice. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the cilantro lime rice. In a medium saucepan, combine the washed jasmine rice, 2 cups of water, and 1 teaspoon of vegetable oil. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.
⏱️ 20 min
- 4
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff with a fork. Add a drizzle of additional vegetable oil (about 1/2 teaspoon), the chopped fresh cilantro, 1/2 teaspoon of salt, and the juice of 1 lime. Mix gently to combine and set aside.
⏱️ 5 min
- 5
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Cook for 5-7 minutes per side, or until the skin is crispy and the chicken is cooked through to an internal temperature of 165°F. Season with additional salt as needed while cooking.
⏱️ 15 min
- 6
Once cooked, remove the chicken from the pan and let it rest for a few minutes. While the chicken rests, add the 3 tablespoons of honey to the pan with any remaining adobo sauce and pan drippings. Stir well, scraping up any browned bits from the bottom of the pan, until the honey is melted and combined with the sauce. This creates your honey adobo sauce.
⏱️ 3 min
- 7
Cut the chicken into desired pieces (e.g., slices or chunks). Return the cut chicken to the pan with the honey adobo sauce and toss to coat evenly.
⏱️ 2 min
- 8
Serve the Chipotle Honey Chicken immediately over the prepared Cilantro Lime Rice.
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Honey Chicken with Cilantro Lime Rice
For the Chipotle Honey Chicken
- 2 pounds chicken thighs
- 1 can Chipotle in Adobo sauce
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt, plus more, as needed
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 3 tablespoons honey
For the Cilantro Lime Rice
- 1 cup jasmine rice, washed
- 2 cups water
- 1 teaspoon vegetable oil, plus more, as needed
- 1/3 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1 lime, juiced
Instructions
- 1
In a large bowl, combine the chicken thighs, the entire can of Chipotle in Adobo sauce, ground cumin, smoked paprika, 1 teaspoon of salt, garlic powder, black pepper, and 2 tablespoons of lime juice. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 2
While the chicken is marinating, prepare the cilantro lime rice. In a medium saucepan, combine the washed jasmine rice, 2 cups of water, and 1 teaspoon of vegetable oil. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.
⏱️ 20 min - 4
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff with a fork. Add a drizzle of additional vegetable oil (about 1/2 teaspoon), the chopped fresh cilantro, 1/2 teaspoon of salt, and the juice of 1 lime. Mix gently to combine and set aside.
⏱️ 5 min - 5
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Cook for 5-7 minutes per side, or until the skin is crispy and the chicken is cooked through to an internal temperature of 165°F. Season with additional salt as needed while cooking.
⏱️ 15 min - 6
Once cooked, remove the chicken from the pan and let it rest for a few minutes. While the chicken rests, add the 3 tablespoons of honey to the pan with any remaining adobo sauce and pan drippings. Stir well, scraping up any browned bits from the bottom of the pan, until the honey is melted and combined with the sauce. This creates your honey adobo sauce.
⏱️ 3 min - 7
Cut the chicken into desired pieces (e.g., slices or chunks). Return the cut chicken to the pan with the honey adobo sauce and toss to coat evenly.
⏱️ 2 min - 8
Serve the Chipotle Honey Chicken immediately over the prepared Cilantro Lime Rice.