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Honey chipotle chicken on rice with pico de gallo is a bold and flavorful dish that balances sweet, smoky heat with fresh, zesty toppings. Tender chicken is marinated in a honey chipotle sauce, grilled to perfection, and served over fluffy rice, then topped with a vibrant homemade pico de gallo for the perfect Tex-Mex bite. This easy recipe is ideal for weeknight dinners or meal prep, and it’s packed with protein and crave-worthy flavor.
Perfect — here’s the full blog-style section with a helpful tip added at the end:
Key Ingredients for Honey Chipotle Chicken
Here’s everything you need to make juicy and flavorful honey chipotle chicken:
- 7 Boneless, Skinless Chicken Thighs: Tender and perfect for soaking up the bold marinade.
- 3 Tablespoons Chopped Chipotle Peppers: Adds smoky, spicy heat to the chicken.
- 1½ Teaspoons Onion Powder: Brings a savory, slightly sweet flavor to the seasoning mix.
- 1½ Teaspoons Garlic Powder: Adds depth and rich aromatic flavor.
- 1½ Teaspoons Paprika: Enhances the smoky flavor and gives a subtle warmth.
- 1 Teaspoon Salt: Essential for seasoning and bringing out the flavors.
- 2 Tablespoons Honey: Balances the heat with natural sweetness.
- 2 Tablespoons Lime Juice: Adds fresh acidity to brighten the marinade and tenderize the chicken.
Tip:
For the best flavor, marinate the chicken for at least 30 minutes — or even better, overnight!
Key Ingredients for Fresh Pico de Gallo
This simple, vibrant pico de gallo adds the perfect fresh topping for your honey chipotle chicken:
- 6 Roma Tomatoes: Firm and juicy, perfect for dicing without getting too watery.
- 1 Small Onion: Adds a crisp, sharp bite to balance the sweetness of the tomatoes.
- 3 Jalapeños: Brings a fresh, spicy kick — adjust the amount based on your heat preference.
- 1 Handful Fresh Cilantro: Adds a bright, herby flavor that ties everything together.
- 2 Tablespoons Lime Juice: Fresh lime juice gives a tangy, citrusy punch.
- ½ Tablespoon Salt: Helps the flavors meld and enhances the freshness.
- 1 Teaspoon Black Pepper: Adds a hint of earthy spice to round out the seasoning.
Tip:
For the best flavor, let the pico de gallo sit for 15–20 minutes before serving to allow the flavors to meld.
Chipotle Chicken and Rice
Ingredients
Chicken Ingredients
- 7 boneless skinless chicken thighs
- 3 tbsp chopped chipotle peppers
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1½ tsp paprika
- 1 tsp salt
- 2 tbsp honey
- 2 tbsp lime juice
Pico
- 6 roma tomatoes
- 1 small onion
- 3 jalapenos
- 1 handful cilantro
- 2 tbsp lime juice
- ½ tbsp salt
- 1 tsp pepper
White sauce
- ½ cup light mayo
- ½ cup greek yogurt
- 2 tbsp lemon juice
- 1 tsp salt
- 2 cloves grated garlic
- 2 tbsp water
Other
- Sriracha
- Rice
Instructions
Pico
- Core your tomatoes and give them all a fine dice.6 roma tomatoes
- Repeat the same steps with the onion, jalapenos, and cilantro.1 small onion, 3 jalapenos, 1 handful cilantro
- Place all your chopped vegetables into a bowl and season with lime juice, salt, and pepper.2 tbsp lime juice, ½ tbsp salt, 1 tsp pepper
- Mix well, set aside in the fridge.
White sauce
- Mix together all white sauce ingredients in a bowl, adjust consistency with water.1 tsp salt, ½ cup light mayo, ½ cup greek yogurt, 2 tbsp lemon juice, 2 cloves grated garlic, 2 tbsp water
Chicken
- Cut your chicken thighs into smaller 1 inch pieces.7 boneless skinless chicken thighs, 3 tbsp chopped chipotle peppers, 1½ tsp onion powder, 1½ tsp garlic powder, 1½ tsp paprika, 2 tbsp honey, 2 tbsp lime juice, 1 tsp salt
- Season chicken with the rest of the chicken ingredients. Let it marinate 30 minutes or more if you have time.
- Cook over a high heat pan with 1 tbsp oil for 10 minutes, set aside.
Assembly
- Start with your choice of rice in a bowl.Rice
- Top with our honey chipotle chicken.
- Add pico on the other side.
- Finish our chicken with white sauce and sriracha.Sriracha
