Chipotle BBQ Chicken with Cilantro Lime Rice

About This Recipe

Chicken thighs tossed in BBQ sauce, adobo sauce, and a touch of lime juice to give a slightly smoky, spicy flavor. The chicken is served with a side of cilantro lime rice and vegetables.

Ingredients

• 2½ lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• ¼ cup BBQ sauce (vinegar based (I like the brand Gates BBQ))
• 1 tsp adobo sauce (Buy a can of chipotle peppers in adobo sauce and use only the sauce )
• 1 tsp lime juice
• 3 green onions
• 2½ cups cooked riced
• 1 tsp olive oil
• ¼ cup cilantro (chopped)
• 1 tbsp lime juice
• Salt to taste
• 1 large zucchini
• ½ medium onion
• ½ lb mushrooms
• 2 medium bell peppers
• 1 tbsp olive oil

Instructions

1. Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice yields about 3 cups of cooked rice.
2. Once the riced has cooked, measure out 2½cups of cooked rice and place in a large bowl.
3. Mix in the oil, lime juice, cilantro, and salt to taste.
4. Mix together the BBQ sauce, adobo sauce, and lime juice.
5. You can cook the chicken however you prefer. I find it best to grill it or use a cast iron skillet but you can make whatever you have work.
6. Heat a cast iron grill pan or skillet over medium high heat. Add oil and cook the chicken for 3-5 minutes on each side or until the chicken has cooked through. You know the chicken is ready to turn when you see the white start to creep up around the sides of the chicken.
7. Remove the chicken from the pan and cut into 1 inch, bite sized pieces. Return to the pan to develop color on all sides of the chicken.
8. Once the chicken has browned, pour the BBQ sauce over the top and stir the chicken to coat.
9. Wash and cut your vegetables into a large dice.
10. Heat some oil over medium heat in a large skillet. Add the onions and peppers first and cook for 3-4 minutes.
11. Add in the zucchini and mushrooms next, adding more oil if needed. It also may be helpful to use a separate pan or to remove the onions and peppers before adding the zucchini and mushrooms. You don't want to overcrowd the pan.
12. Mix all of the vegetables together. Season with salt and pepper to taste.
13. This recipe makes 5 servings. Divide your ingredients evenly between your 5 containers.