Description
This Chipotle Honey Chicken and Rice Bake combines tender chicken thighs or breasts with a smoky, spicy chipotle and honey glaze, baked alongside fragrant basmati rice and fresh zucchini. The dish balances sweet and heat with savory Parmesan and aromatic spices, making it a complete comfort meal that’s easy to prepare and perfect for family dinners.
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
- ½ tsp onion powder
- ¾ tsp chipotle chili powder
- Sea salt, to taste
Rice and Vegetables
- 1 ¾ cups dry basmati rice
- 2 tbsp salted butter
- 2 cups sliced or chopped zucchini
Sauce and Spices
- ½ cup honey
- 2-3 tbsp hot sauce
- 1-3 tsp cayenne pepper (adjust based on heat preference)
Instructions
- Prepare the Chicken and Marinade: In a large bowl, combine olive oil, grated Parmesan cheese, chopped chipotle peppers in adobo, smoked paprika, onion powder, chopped garlic, lemon zest, chipotle chili powder, sea salt, and half of the hot sauce. Mix well to create a flavorful marinade. Add the chicken thighs or breasts and coat thoroughly. Let marinate for at least 15 minutes to absorb the smoky, spicy flavors.
- Prepare the Rice: Preheat the oven to 375°F (190°C). Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a mixing bowl, combine the rinsed rice, salted butter, and remaining hot sauce along with cayenne pepper (adjust to heat preference). Stir well to distribute flavors evenly.
- Assemble the Bake: In a large oven-safe baking dish, spread the rice evenly. Layer the sliced zucchini over the rice. Arrange the marinated chicken pieces on top, ensuring they are spaced evenly for even cooking. Pour any remaining marinade over the chicken and rice to enhance moisture and flavor during baking.
- Bake: Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 35 minutes. After this time, remove the foil and continue baking for an additional 5 minutes to allow the chicken to brown slightly and the liquid to reduce, ensuring a tender and flavorful dish.
- Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Serve the Chipotle Honey Chicken and Rice Bake hot, garnished with extra lemon zest or fresh herbs if desired.
Notes
- You can adjust the level of heat by varying the amount of chipotle peppers, hot sauce, and cayenne pepper.
- Skin-on chicken thighs will yield juicier meat, but skinless can be used for a leaner option.
- Make sure to rinse basmati rice well to avoid a sticky texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before eating.
- For a gluten-free meal, confirm that your hot sauce and other ingredients are certified gluten-free.
