Description
This Chipotle Honey Chicken and Rice Bake is a flavorful one-pan meal combining tender chicken thighs marinated in a smoky chipotle honey sauce with savory rice, corn, and peppers. Baked to perfection and topped with melted Mexican cheese, this dish is perfect for an easy weeknight dinner bursting with a balance of spicy, sweet, and tangy flavors.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce (minced)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice and Vegetables
- 1 1/2 cups long grain white rice (uncooked)
- 2 1/2 cups chicken broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro (plus more for garnish)
Topping
- 1 cup shredded Mexican cheese blend (optional)
Instructions
- Preheat Oven and Prepare Marinade: Preheat your oven to 375°F (190°C). In a small bowl, combine the olive oil, minced chipotle peppers in adobo sauce, honey, lime juice, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper to create a flavorful marinade.
- Marinate Chicken: Place the chicken thighs or breasts into a bowl or a zip-top bag and pour half of the marinade over them. Toss to ensure the chicken is fully coated. Let it marinate for 15–30 minutes to absorb the flavors while you prepare the rice mixture.
- Combine Rice Ingredients: Grease a 9×13-inch baking dish. In the dish, mix together the uncooked long grain white rice, chicken broth, corn kernels, diced red bell pepper, and chopped cilantro. Stir in the remaining half of the marinade to infuse the rice with flavor.
- Assemble the Bake: Nestle the marinated chicken pieces into the rice mixture evenly. Cover the baking dish tightly with aluminum foil to trap steam during baking.
- Bake Covered: Place the dish in the preheated oven and bake for 45–50 minutes, until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Add Cheese and Bake Uncovered: Carefully remove the foil, sprinkle the shredded Mexican cheese blend over the top if using, and return to the oven uncovered. Bake for an additional 5–10 minutes, until the cheese is melted, bubbly, and slightly golden.
- Rest and Garnish: Let the dish rest for 5 minutes after removing from the oven. Garnish with additional fresh cilantro before serving to brighten the flavors.
Notes
- For extra heat, add more chipotle peppers or a dash of cayenne pepper to the marinade.
- Brown rice can be used as a substitute; increase the chicken broth to 3 cups and extend the baking time by 20–25 minutes to ensure the rice cooks fully.
- Leftovers store well and make a convenient meal prep option for busy days.
