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Peach chipotle chicken placed on top of coconut rice on a white plate.
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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!
Course Entrees
Cuisine American
Keyword baked chicken, chicken thighs, peach chipotle chicken
Prep Time 6 hours
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 6 hours 50 minutes
Servings 6
Calories 763kcal
Author Wendie

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

  • Preheat oven to 425 degrees
  • Place chicken in a large ziplock freezer bag or container.
  • 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.
  • 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.
  • Bake 25-30 minutes or until chicken reaches 165 degrees.
  • 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.
  • For the Coconut Rice
  • 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.
  • Serve chicken with rice and garnish with green onions.

Video

Notes

Place the leftover chipotle in adobo sauce in a freezer bag for another recipe.
You can also use apricot preserves.

Nutrition

Serving: 1g | Calories: 763kcal | Carbohydrates: 45g | Protein: 62g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 18g | Cholesterol: 277mg | Sodium: 1666mg | Fiber: 2g | Sugar: 20g