Chipotle Lime Chicken with Cilantro Rice & Roasted Corn Salsa
Spicy, smoky, and zesty, this Chipotle Lime Chicken bursts with bold Mexican-inspired flavors. Paired with fluffy cilantro rice and a charred corn salsa, it’s a vibrant, balanced meal ready in 30 minutes. Perfect for fiesta nights or meal prep!
Equipment
- Skillet or grill pan
- Small mixing bowl
- Rice cooker or saucepan
- Baking sheet (for corn)
Ingredients
For the Chicken:
- 2 boneless skinless chicken thighs
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Chipotle Lime Sauce:
- 2 chipotle peppers in adobo minced
- 3 garlic cloves minced
- 2 tbsp lime juice (1 lime)
- 2 tbsp olive oil
- 1 tbsp honey (or maple syrup for vegan)
- ½ tsp oregano
For the Cilantro Rice:
- ½ cup jasmine rice rinsed
- 1 cup water
- ¼ cup fresh cilantro chopped
- 1 tbsp lime juice
- Pinch of salt
For the Roasted Corn Salsa:
- 1 cup corn kernels (fresh or frozen)
- ½ red onion diced
- 1 jalapeño seeded and minced
- ¼ cup cilantro chopped
- 1 tbsp lime juice
- Salt to taste
Instructions
Cook the Chicken:
- Pat chicken dry. Rub with paprika, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high. Cook chicken 5-6 minutes per side until charred and cooked through. Rest on a plate.
Prepare the Rice:
- Cook rice with water in a rice cooker or saucepan. Fluff with fork, then stir in cilantro, lime juice, and salt.
Make the Corn Salsa:
- Toss corn in a hot skillet (or roast on a baking sheet at 425°F/220°C for 10 mins). Mix with onion, jalapeño, cilantro, lime juice, and salt.
Whisk the Sauce:
- Combine chipotle peppers, garlic, lime juice, olive oil, honey, and oregano in a bowl.
Assemble:
- Slice chicken. Serve over cilantro rice, topped with sauce and corn salsa.