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three honey chipotle chicken tacos with green rice and beans on a grey dinner plate

Honey-Chipotle Chicken Tacos

with rice, beans, & rum-pickled pineapple salsa

STARS

Wrap roasted honey-chipotle chicken thighs in white corn tortillas and top with a Caribbean-style salsa of grilled pineapple, diced jicama, onion, cilantro, and a touch of habanero chile. On the side, add steamed rice tossed with cilantro and lime and cumin-scented black beans.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  40 minutes
Ingredients

Honey-Chipotle Chicken

  • 1 7-ounce can chipotle in adobo
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1/4 cup honey
  • 1 tablespoon sherry vinegar
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 3 tablespoons water
  • 1/2 cup canola oil
  • 6 boneless, skinless chicken thighs

Cilantro Rice

  • 1 cup jasmine rice
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • 2 cups baby spinach
  • 1 cup cilantro
  • 1 lime, juiced
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt, to taste

Pineapple Salsa

  • 1/2 pineapple, sliced into rings
  • 1/2 red onion, diced
  • 1 habanero pepper, diced
  • 1 cup diced jicama
  • 1/2 cup cilantro, chopped
  • Salt, to taste

Cumin Black Beans

  • 1 15-ounce can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, to taste
  • 2 tablespoons olive oil

Serving

  • 12 4-inch corn tortillas
  • 1 lime, sliced into wedges
Directions
1
In a blender, purée the chipotle in adobo, mustard, lemon juice, honey, vinegar, paprika, salt and water. With the motor running, slowly drizzle in the oil until emulsified. Coat the chicken in half of the marinade and marinate for 4-12 hours.
2
Preheat the oven to 350°F.
3
Bring the rice, 2 cups of water, and ½ teaspoon salt to a simmer in a medium saucepan. Reduce heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes. 
4
Remove the chicken from the marinade and place on a baking sheet. Roast for 15-20 minutes, until cooked through. Let the chicken rest for 5-10 minutes before dicing.
5
For the cilantro rice, in a blender, purée the oil, water, spinach, cilantro, lime juice, garlic and salt until smooth. Fold the cilantro purée into the cooked rice.
6
Heat a grill to high heat. When hot, sear the pineapple rings on both sides for grill marks. Let cool, then dice the grilled pineapple. Toss with the red onion, habanero, jicama and cilantro in a bowl. Season to taste.
7
Combine all of the cumin black bean ingredients in a bowl.
8
Divide the chicken between the tortillas and top with salsa. Serve with lime, beans and rice on the side.

Honey-Chipotle Chicken Tacos

with rice, beans, & rum-pickled pineapple salsa

STARS

Wrap roasted honey-chipotle chicken thighs in white corn tortillas and top with a Caribbean-style salsa of grilled pineapple, diced jicama, onion, cilantro, and a touch of habanero chile. On the side, add steamed rice tossed with cilantro and lime and cumin-scented black beans.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Honey-Chipotle Chicken

  • 1 7-ounce can chipotle in adobo
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1/4 cup honey
  • 1 tablespoon sherry vinegar
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 3 tablespoons water
  • 1/2 cup canola oil
  • 6 boneless, skinless chicken thighs

Cilantro Rice

  • 1 cup jasmine rice
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • 2 cups baby spinach
  • 1 cup cilantro
  • 1 lime, juiced
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt, to taste

Pineapple Salsa

  • 1/2 pineapple, sliced into rings
  • 1/2 red onion, diced
  • 1 habanero pepper, diced
  • 1 cup diced jicama
  • 1/2 cup cilantro, chopped
  • Salt, to taste

Cumin Black Beans

  • 1 15-ounce can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, to taste
  • 2 tablespoons olive oil

Serving

  • 12 4-inch corn tortillas
  • 1 lime, sliced into wedges

Directions

1
In a blender, purée the chipotle in adobo, mustard, lemon juice, honey, vinegar, paprika, salt and water. With the motor running, slowly drizzle in the oil until emulsified. Coat the chicken in half of the marinade and marinate for 4-12 hours.
2
Preheat the oven to 350°F.
3
Bring the rice, 2 cups of water, and ½ teaspoon salt to a simmer in a medium saucepan. Reduce heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes. 
4
Remove the chicken from the marinade and place on a baking sheet. Roast for 15-20 minutes, until cooked through. Let the chicken rest for 5-10 minutes before dicing.
5
For the cilantro rice, in a blender, purée the oil, water, spinach, cilantro, lime juice, garlic and salt until smooth. Fold the cilantro purée into the cooked rice.
6
Heat a grill to high heat. When hot, sear the pineapple rings on both sides for grill marks. Let cool, then dice the grilled pineapple. Toss with the red onion, habanero, jicama and cilantro in a bowl. Season to taste.
7
Combine all of the cumin black bean ingredients in a bowl.
8
Divide the chicken between the tortillas and top with salsa. Serve with lime, beans and rice on the side.