Peach Chipotle Baked Chicken with Coconut Rice

This Peach-Chipotle Baked Chicken with Coconut Rice is pure perfection! The spicy, sticky glaze is absolutely delicious!

Peach and chipotle baked chicken with coconut rice is Ah-Mazing! It's sweet and smoky and every bite is a party in your mouth. Guaranteed to be a new family favorite!

Tips for making peach chipotle baked chicken

• I usually line my baking sheet with foil or you can spray some cooking spray before adding the chicken and sauce. It makes the clean up so much easier.
• Place your leftover chipotle in adobo sauce in a ziplock freezer bag and freeze. Then when you need it just cut off a chuck and heat in the microwave.
• Marinate overnight for the best flavor.
• You can also substitute chicken breasts for thighs if you prefer. Although you may have to cut back on the cooking time by 5-8 minutes.
• These chicken thighs can also be grilled although you will miss out on the delicious sauce it makes when it bakes.
• You can substitute the peach preserves for apricot or even mango preserves.

Coconut rice is easy to make only takes a few basic ingredients that are easy to keep on hand so you can make it any time.

Tips for coconut rice

• Use Jasmine rice it offers the best flavor.
• Bring liquids to a boil, then reduce to simmer.
• Once the time is up turn off the heat and leave the lid on for 10 minutes.

Check out some of my other chicken recipes!

• • Crispy Skillet Chicken Thighs
  • Spicy Teriyaki Chicken
  • Lemon Garlic Herb Roasted Chicken and Potatoes
  • Sweet and Spicy Chicken Stir Fry
  • Sweet and Spicy Grilled Chicken
  • Crispy Skillet Chicken Thighs

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Yield: 6

Peach-Chipotle Baked Chicken with Coconut Rice

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This Peach-Chipotle Baked Chicken with Coconut Rice is pure perfection! The spicy, sticky glaze is absolutely delicious!

Prep Time 6 hours

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 6 hours 50 minutes

Ingredients

• 3 lbs boneless skinless chicken thighs
• 3/4 cup peach preserves
• 1-2 tablespoons Chipotle in adobo sauce diced
• 1 tablespoon freshly grated ginger
• 1/4 cup soy sauce
• 4 cloves garlic minced
• 1/4 cup cilantro chopped
• 1 teaspoon salt
• Green onions sliced

Coconut Rice

• 1 15 oz can coconut milk
• 1/2 cup water
• 2 cups Jasmine rice
• 1 teaspoon salt

Instructions

1. Preheat oven to 425 degrees
2. Place chicken in a large ziplock freezer bag or container.
3. In a medium bowl mix peach preserves, chipotle. ginger, soy sauce, garlic, cilantro, and salt. Add marinade to the chicken. Refrigerate for 6 hours or overnight for best flavor.
4. Place chicken and marinade on a large foil-lined baking sheet, to make for easy cleanup. Or spray a 9x13 baking dish with cooking spray. Place chicken and marinade on the baking sheet or dish.
5. Bake 25-30 minutes or until chicken reaches 165 degrees.
6. Switch the oven to broil the last 5 minutes if you want to get the top a little charred. Just watch closely so it doesn't burn.
7. For the Coconut Rice
8. In a medium saucepan whisk in the coconut milk, water, salt, and Jasmine rice. Let it come to a boil, whisking a few times. Reduce heat to lowest setting, cover, and cook for 18 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
9. Serve chicken with rice and garnish with green onions.

Notes

Place the leftover chipotle in adobo sauce in a freezer bag for another recipe.

You can also use apricot preserves.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 763Total Fat 40gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 18gCholesterol 277mgSodium 1666mgCarbohydrates 45gFiber 2gSugar 20gProtein 62g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.

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