Honey Chipotle Chicken www.instagram.com 25 mins Pick the duration units Minutes Hours Serves 5 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Mix 1000g boneless chicken thighs with 1.5 tsp salt, 1.5 tsp oregano, 1.5 tsp garlic powder, 1.5 tsp smoked paprika, 1.5 tsp cumin, 70g chipotle paste, 50g honey, and 3/4 of a lime juiced until color changes. 2. In a pan on medium heat, add 20g light butter and 100g chopped onions. Cook for 5-6 minutes until soft. 3. Add 1 tsp salt, 1 tsp turmeric, 0.75 tsp garlic powder, 0.75 tsp smoked paprika, and 0.5 tsp cumin to the pan and mix. 4. Add 280g cooked basmati rice and mix until golden yellow. 5. Add chopped coriander and lime juice to the rice. 6. Place chicken thighs on a sheet pan and oven bake or air fry for 20-23 minutes at 200°C/400°F until golden and juicy. 7. Make the chipotle sauce by blending 100g low-fat yogurt, 50g light mayo, 20-30g chipotle paste, 50g pineapple chunks, 0.5 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, and a squeeze of lime juice until smooth. 8. Serve the chicken and rice with the chipotle sauce. 1. Mix 1000g boneless chicken thighs with 1.5 tsp salt, 1.5 tsp oregano, 1.5 tsp garlic powder, 1.5 tsp smoked paprika, 1.5 tsp cumin, 70g chipotle paste, 50g honey, and 3/4 of a lime juiced until color changes. 2. In a pan on medium heat, add 20g light butter and 100g chopped onions. Cook for 5-6 minutes until soft. 3. Add 1 tsp salt, 1 tsp turmeric, 0.75 tsp garlic powder, 0.75 tsp smoked paprika, and 0.5 tsp cumin to the pan and mix. 4. Add 280g cooked basmati rice and mix until golden yellow. 5. Add chopped coriander and lime juice to the rice. 6. Place chicken thighs on a sheet pan and oven bake or air fry for 20-23 minutes at 200°C/400°F until golden and juicy. 7. Make the chipotle sauce by blending 100g low-fat yogurt, 50g light mayo, 20-30g chipotle paste, 50g pineapple chunks, 0.5 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, and a squeeze of lime juice until smooth. 8. Serve the chicken and rice with the chipotle sauce. Add Direction Ingredients 1000 g Raw Boneless Skinless Chicken Thighs 1.5 tsp Salt 1.5 tsp Oregano 1.5 tsp Garlic Powder 1.5 tsp Smoked Paprika 1.5 tsp Cumin 70 g Chipotle Paste 50 g Honey 0.8 of a lime Lime Juice 20 g Light Butter 100 g White Onion Chopped 1 tsp Salt 1 tsp Turmeric 0.8 tsp Garlic Powder 0.8 tsp Smoked Paprika 0.5 tsp Cumin 280 g Raw Basmati Rice 1 handful Chopped Cilantro/Coriander 1 whole Lime Juice 100 g Low Fat Yogurt 50 g Light Mayo 20 g Chipotle Paste 50 g Pineapple Chunks 0.5 tsp Salt 0.5 tsp Garlic Powder 0.5 tsp Onion Powder 1 squeeze Lime Juice - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment oven air fryer pan blender Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe