Chipotle Honey Chicken with Cilantro-Lime Rice

Ingredients

• 2 lb chicken thighs (Skin-on thighs are implied by the instruction to cook skin side down; use boneless or skinless thighs if preferred, adjusting cooking time.)
• 1 can chipotle adobo sauce (A standard approximately 7-oz can; divide between the chicken marinade and the honey-adobo finishing sauce. Reserve a clean portion for the finishing sauce so it does not contact raw chicken.)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp salt (For the chicken marinade; the source also calls for additional salt while cooking.)
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 2 tbsp lime juice (For the chicken marinade.)
• 3 tbsp honey (Mix with clean adobo sauce for the finishing sauce.)
• 1 cup jasmine rice (Wash before cooking.)
• 2 cups water (For cooking the rice.)
• cooking oil (A drizzle for cooking the rice and finishing it; use additional oil as needed for the chicken pan.)
• 0.3 cup fresh cilantro (Chopped; approximately 15 g.)
• 0.5 tsp salt (For the cilantro-lime rice.)
• 1 lime (Juiced for the rice; approximately 2 tbsp juice.)

Steps

1. 1

   Rinse the jasmine rice under cool running water until the water runs mostly clear. Drain well.

2. 2

   Pat the chicken thighs dry. Place them in a bowl and add the chipotle adobo sauce allocated for the marinade, cumin, smoked paprika, 1 teaspoon salt, garlic powder, black pepper, and 2 tablespoons lime juice. Turn the chicken until thoroughly coated, then cover and marinate for at least 15 minutes, or refrigerate for up to overnight.

3. 3

   While the chicken marinates, combine the clean reserved adobo sauce with the honey in a small bowl. Do not use sauce that has touched raw chicken unless it is boiled thoroughly before serving.

4. 4

   Heat a large skillet or grill pan over medium to medium-high heat and add a light drizzle of oil if needed. Remove excess marinade from the chicken, then place the thighs skin side down.

5. 5

   Cook the chicken skin side down for about 5 minutes, until the skin is browned and beginning to crisp. Season lightly with additional salt while it cooks.

6. 6

   Turn the chicken and cook the second side for about 5 minutes. Continue cooking as needed until the thickest part reaches 165°F / 74°C and the juices run clear. Transfer the chicken to a cutting board and rest for 5 minutes.

7. 7

   While the chicken cooks, place the washed rice, 2 cups water, and a drizzle of oil in a saucepan. Bring the mixture to a full boil over medium-high heat.

8. 8

   Once boiling, reduce the heat to low, cover the saucepan tightly, and cook until the water is fully absorbed and the rice is tender, about 15 to 18 minutes. Remove the pan from the heat and let it stand covered for 5 minutes, then fluff with a fork.

9. 9

   Add a drizzle of oil, the chopped cilantro, 1/2 teaspoon salt, and the juice of 1 lime to the cooked rice. Fold gently until evenly combined.

10. 10

    Slice the rested chicken into serving pieces. Toss or brush it with the honey-adobo sauce, then serve over the cilantro-lime rice.

Notes

The source says to marinate the cooked chicken with honey-adobo sauce; reserve a clean portion of adobo sauce before marinating, or boil any sauce that contacted raw chicken before using it. The listed five-minute cooking times are approximate; verify doneness with an instant-read thermometer. The transcript mentions lemon juice, but the written ingredient list and directions specify lime only, so lime was followed.

Nutrition per serving

• main
• Mexican-inspired
• spicy
• sweet-savory
• chicken
• rice
• stovetop
• high-protein