Honey Chipotle Chicken (Print)
Tender honey chipotle chicken cozies up with creamy avocado corn salsa over flavorful rice and fresh toppings.
# Ingredients:
→ Honey Chipotle Chicken
01 -
Salt and fresh ground black pepper to taste
02 -
1 tablespoon freshly chopped cilantro
03 -
1/2 teaspoon ground cumin
04 -
1/2 teaspoon garlic powder
05 -
1 tablespoon honey
06 -
Juice from half a lime
07 -
1 tablespoon adobo sauce
08 -
1 chipotle chili from adobo sauce, chopped up
09 -
1 tablespoon olive oil
10 -
450 g boneless, skinless chicken breasts
→ Avocado Corn Salsa
11 -
Salt and freshly ground black pepper to taste
12 -
1/2 teaspoon ground cumin
13 -
Juice from half a lime
14 -
1 tablespoon chopped cilantro
15 -
1 jalapeño, seeded and diced small
16 -
1 avocado, peeled and cubed
17 -
160 g grilled fresh corn or thawed frozen corn
→ Other Stuff
18 -
Lime wedges and cilantro leaves for garnish
19 -
Queso fresco or Cotija, crumbled up
20 -
320 g cooked rice
# Steps:
01 -
Spoon rice into bowls first. Add chicken, pile on some avocado corn salsa, and finish with crumbled cheese. Throw on fresh cilantro and lime wedges at the end—now just dig in.
02 -
Grab a bowl and gently mix together corn, avocado, jalapeño, cilantro, lime juice, cumin, and a pinch of salt and pepper. Taste and tweak seasonings if you need.
03 -
Take chicken off the grill and give it 5 to 10 minutes to rest. Then slice it up or cut into cubes.
04 -
Heat your grill or grill pan to medium-high, around 200–220°C. Add a bit of oil and grill the chicken breasts for about 5–6 minutes on each side. You want them to reach 74°C inside.
05 -
Stir together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper in a bowl. Drop chicken breasts into a zip bag, toss in the marinade, seal, and squish it all together so the chicken gets coated. Chill for at least an hour, but no more than four.
# Notes:
01 -
If you don't have a grill, you can totally use a grill pan on your stove.