Citrus Chipotle Chicken with Lime Coconut Rice

We’re big fans of the sweet/savoury combo in our household, so I can’t resist a sweet-and-spicy marinade for meat! We often grill this chicken in the summer, but it’s just as tasty in the oven under the broiler. This recipe was adapted slightly from the amazing Carlsbad Cravings. I love so many of her recipes!

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Recipe

Citrus Chipotle Chicken with Lime Coconut Rice

For the chicken:

• 8 boneless skinless chicken thighs

• 1/4 cup avocado oil or olive oil

• 1/2 cup pure maple syrup

• 1/4 cup fresh orange juice

• zest from one orange

• 1/4 cup apricot preserves

• 2 tbsp balsamic vinegar

• 1 tbsp dijon mustard

• juice and zest of one lime

• 1 tsp each of chipotle chili powder, garlic powder, onion powder, salt

• 2 tsp cornstarch

• 1/4 cup water

For coconut lime rice:

• 1 cup of long grain white rice or jasmine rice

• 1 1/2 cups water

• 1/4 cup + 2 tbsp of coconut cream, divided

• 1/2 tsp salt

• juice and zest of lime

• 1 tbsp coconut oil

Directions

1. Add maple syrup, apricot preserves, orange juice, balsamic vinegar and dijon mustard to a bowl and whisk together.

2. In a large shallow dish, pour a 1/4 cup of mixture and 1/4 cup of oil. Set aside remaining mixture in a covered container for glaze.

3. In a separate bowl, mix together orange zest and spices. Add a tsp to shallow dish and mix. Pour remaining spices into glaze.

4. Add chicken thighs to the shallow dish and toss to coat. Cover and refrigerate for 4 hours to overnight.

5. When ready to cook chicken, grease and preheat grill to medium heat. Allow chicken to sit at room temperature for 30 minutes, and then drain marinade.

6. Grill chicken for 3-4 minutes per side, or until chicken is cooked through.

7. Meanwhile, bring remaining glaze mixture to a simmer, slowly whisking in cornstarch. Stir occasionally, allowing mixture to thicken. Remove from heat and brush on cooked chicken thighs, serve remaining glaze as additional sauce for rice and vegetables.

8. For coconut lime rice, combine rice, water, 1/4 cup coconut cream and salt in a saucepan. Bring to a boil over high heat.

9. Once boiling, cover and turn heat to low. Allow to cook for 10-15 minutes, until most liquid is absorbed and rice is tender.

10. Add lime juice, lime zest, remaining coconut cream and coconut oil.

11. Stir and allow to sit covered for 2-3 minutes. Add salt to taste.

12. Serve hot, alongside glazed chicken.