Zesty Honey Chipotle Chicken with Avocado Corn Salsa

by
    

Looking to spice up your dinner routine? This Honey Chipotle Chicken paired with a refreshing Avocado Corn Salsa is the perfect combination of bold flavors and fresh ingredients. The smoky heat from the chipotle, balanced by the sweetness of honey, creates a mouthwatering chicken dish that’s complemented perfectly by the creamy, tangy salsa. Whether you’re hosting a casual dinner or just cooking for your family, this recipe is sure to be a hit!

Ingredients:

For the Honey Chipotle Chicken:

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 1/2 lime, juiced
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped fresh cilantro
  • Salt and freshly ground black pepper to taste

For the Avocado Corn Salsa:

  • 1 cup grilled fresh corn or defrosted frozen corn
  • 1 avocado, peeled and diced
  • 1 jalapeño, seeds and veins removed, finely diced
  • 1 tablespoon chopped cilantro
  • 1/2 lime, juiced
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Other Ingredients:

  • 2 cups cooked rice
  • Crumbled queso fresco or cotija cheese
  • Lime wedges and cilantro for garnish

Instructions:

  1. Prepare the Chicken Marinade : In a mixing bowl, combine the olive oil, finely chopped chipotle chile, adobo sauce, lime juice, honey, garlic powder, ground cumin, and chopped cilantro. Season with salt and freshly ground black pepper to suit your taste. Stir thoroughly until everything is evenly combined.
  2. Marinate the Chicken Arrange the chicken breasts in a flat dish or put them in a resealable plastic bag. Spoon the marinade over the chicken, ensuring that all sides are thoroughly coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
  3. Cook the Chicken : Heat a grill or grill pan to a medium-high temperature. Once hot, grill the chicken breasts for 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Take the chicken off the grill and allow it to sit for a few minutes before cutting it into pieces.
  4. Prepare the Avocado Corn Salsa : While the chicken is cooking, combine the grilled or defrosted corn, diced avocado, jalapeño, chopped cilantro, lime juice, and ground cumin in a medium bowl Season to taste with salt and freshly ground black pepper. Lightly toss the ingredients to combine them evenly.
  5. Assemble the Dish : Serve the sliced Honey Chipotle Chicken over a bed of cooked rice. Top with the Avocado Corn Salsa, and sprinkle with crumbled queso fresco or cotija cheese. Top with lime wedges and extra cilantro, if you like.

Conclusion:

This Honey Chipotle Chicken with Avocado Corn Salsa is a delightful dish that brings together a symphony of flavors and textures. The spicy-sweet chicken pairs wonderfully with the cool, creamy salsa, making every bite a burst of taste sensation. It’s a versatile recipe that’s not only easy to prepare but also incredibly satisfying. Whether you’re enjoying it for a weekday dinner or a special gathering, this dish is bound to impress and become a favorite in your household.

Leave a Comment