Description
This Chipotle Honey Chicken and Rice Bake combines tender chicken thighs or breasts with a smoky, spicy chipotle and honey glaze, baked together with basmati rice and fresh vegetables for a hearty, flavorful one-pan meal. The dish balances smoky, sweet, and spicy flavors perfectly, making it an easy yet impressive dinner option that feeds the whole family.
Ingredients
Scale
Chicken and Marinade
- 6 chicken thighs or breasts (skin on or off)
- ¼ cup extra virgin olive oil
- ¼ cup grated parmesan cheese
- 1-2 chopped chipotle peppers in adobo sauce
- 1 tsp smoked paprika
- 1 tsp onion powder
- 4 cloves garlic, chopped
- 2 tsp lemon zest
Rice and Vegetables
- 1 ¾ cups dry basmati rice
- 2 tbsp salted butter
- 2 cups sliced or chopped zucchini
Sauce and Seasoning
- ½ cup honey
- 2-3 tbsp hot sauce
- 1-3 tsp cayenne pepper (adjust to taste)
- ¾ tsp chipotle chili powder
- ½ tsp onion powder
- Sea salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Prepare the Chicken Marinade: In a bowl, combine olive oil, grated parmesan, chopped chipotle peppers in adobo, smoked paprika, onion powder, chopped garlic, and lemon zest. Mix well to create a flavorful marinade.
- Marinate the Chicken: Coat the chicken thighs or breasts in the marinade, ensuring each piece is evenly covered. Set aside to allow the flavors to infuse while preparing other ingredients.
- Prepare the Rice Mixture: In a large baking dish, spread the dry basmati rice evenly. Add sliced or chopped zucchini on top along with salted butter scattered evenly to add richness.
- Make the Sauce: In a separate bowl, whisk together honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, and a pinch of sea salt to balance the spice and sweetness.
- Assemble the Bake: Place the marinated chicken pieces on top of the rice and zucchini layer. Pour the honey-chipotle sauce evenly over the chicken and rice for deep flavor infusion during baking.
- Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45-50 minutes, or until the chicken is fully cooked through, and the rice is tender and has absorbed all flavors.
- Finish and Serve: Remove the foil in the last 10 minutes of baking to allow the chicken to brown and crisp slightly if desired. Let the dish rest for 5 minutes before serving to allow flavors to settle.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs stay juicier while breasts are leaner.
- Adjust cayenne pepper and hot sauce amounts based on your desired spice level.
- Using basmati rice ensures fluffy, separate grains; rinse the rice before baking to remove excess starch.
- Covering the dish tightly while baking traps steam, cooking the rice perfectly and keeping the chicken moist.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
