Orange Chipotle Chicken with Cilantro Rice
Elevate your weeknight dinners with this bold and flavorful Orange Chipotle Chicken with Cilantro Rice! Tender, juicy chicken thighs are marinated in a smoky-sweet blend of fresh orange juice, orange zest, chipotle peppers in adobo, and honey, then perfectly grilled or pan-seared for a tantalizing balance of charred heat and citrusy brightness. Paired with a fluffy bed of cilantro-lime rice, this dish boasts layers of vibrant flavors and aromas that come together in under an hour. Ideal for spice lovers and fans of Latin-inspired cuisine, this recipe is a perfect harmony of sweet, smoky, and zesty. Whether you're meal prepping, hosting a dinner party, or simply craving something exciting, this crowd-pleaser will transport your taste buds. Keywords: orange chipotle chicken, cilantro rice, smoky-sweet chicken, Latin-inspired recipe, weeknight dinner ideas, grilled chicken recipe.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 cup orange juice
- 1 orange zest of an orange
- 2 peppers chipotle peppers in adobo sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups long-grain white rice
- 3 cups chicken broth or water
- 1 tablespoon butter
- 0.5 cup cilantro, chopped
- 1 tablespoon lime juice
Instructions
Place the chicken thighs in a large zip-top bag or shallow dish.
In a blender or food processor, combine the orange juice, orange zest, chipotle peppers, honey, minced garlic, olive oil, salt, and black pepper. Blend until smooth.
Pour the marinade over the chicken, ensuring the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken marinates, rinse the rice under cold water until the water runs clear.
In a medium saucepan, melt the butter over medium heat. Add the rice and toast it until it becomes lightly golden and aromatic, about 3-4 minutes.
Add the chicken broth or water to the saucepan and bring it to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked through and the liquid is absorbed.
When the rice is done, remove it from heat, fluff it with a fork, and stir in the chopped cilantro and lime juice. Set aside, keeping it warm.
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook the chicken for 4-5 minutes per side or until fully cooked and slightly charred.
Serve the chipotle orange chicken over a bed of cilantro rice. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 5831 mg | 254% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 59.6 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
