Chipotle Honey Chicken
Chipotle Honey Chicken
Ingredients
For the Chipotle Honey Chicken
- 2 pounds chicken thighs
- 1 can chipotle adobo sauce
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 3 tablespoons honey
- as needed salt, for cooking chicken
For the Cilantro Lime Rice
- 1 cup jasmine rice, washed
- 2 cups water
- as needed oil, for drizzling
- 1/3 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1 lime, juiced
Instructions
- 1
In a large bowl, combine the chipotle adobo sauce, cumin, smoked paprika, 1 teaspoon salt, garlic powder, black pepper, and 2 tablespoons lime juice. Mix well to create the marinade. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. Reserve about 1/4 cup of the marinade for later use.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the jasmine rice. In a medium saucepan, combine the washed jasmine rice, 2 cups of water, and a drizzle of oil. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to low, cover the saucepan tightly, 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
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add a small amount of oil if needed. Place the marinated chicken thighs, skin side down, in the hot skillet. Cook for 5 minutes per side, until the skin is crispy and the chicken is browned. Season with additional salt while cooking, if desired. Continue cooking until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 20 min
- 5
While the chicken rests for a few minutes, finish the rice. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork. Add a drizzle of oil, the chopped fresh cilantro, 1/2 teaspoon salt, and the juice of 1 lime. Stir gently to combine.
⏱️ 5 min
- 6
Once the chicken has rested, cut it into desired pieces. In a small bowl, combine the reserved 1/4 cup of marinade with the 3 tablespoons of honey. Drizzle this honey adobo sauce over the cut chicken, tossing to coat. Serve the chipotle honey chicken immediately over the cilantro lime rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Honey Chicken
For the Chipotle Honey Chicken
- 2 pounds chicken thighs
- 1 can chipotle adobo sauce
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 3 tablespoons honey
- as needed salt, for cooking chicken
For the Cilantro Lime Rice
- 1 cup jasmine rice, washed
- 2 cups water
- as needed oil, for drizzling
- 1/3 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1 lime, juiced
Instructions
- 1
In a large bowl, combine the chipotle adobo sauce, cumin, smoked paprika, 1 teaspoon salt, garlic powder, black pepper, and 2 tablespoons lime juice. Mix well to create the marinade. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. Reserve about 1/4 cup of the marinade for later use.
⏱️ 5 min - 2
While the chicken is marinating, prepare the jasmine rice. In a medium saucepan, combine the washed jasmine rice, 2 cups of water, and a drizzle of oil. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the saucepan tightly, 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
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add a small amount of oil if needed. Place the marinated chicken thighs, skin side down, in the hot skillet. Cook for 5 minutes per side, until the skin is crispy and the chicken is browned. Season with additional salt while cooking, if desired. Continue cooking until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 20 min - 5
While the chicken rests for a few minutes, finish the rice. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork. Add a drizzle of oil, the chopped fresh cilantro, 1/2 teaspoon salt, and the juice of 1 lime. Stir gently to combine.
⏱️ 5 min - 6
Once the chicken has rested, cut it into desired pieces. In a small bowl, combine the reserved 1/4 cup of marinade with the 3 tablespoons of honey. Drizzle this honey adobo sauce over the cut chicken, tossing to coat. Serve the chipotle honey chicken immediately over the cilantro lime rice.
⏱️ 5 min