Chipotle-Lime Chicken Thighs with Black Bean Corn Salsa and Cilantro Rice

Begin by preparing the chipotle-lime marinade. Finely mince 3 chipotle peppers and 4 garlic cloves. In a large bowl, combine the minced chipotles, 2 tablespoons adobo sauce, 1/4 cup lime juice, 1 tablespoon lime zest, minced garlic, 2 tablespoons honey, 2 teaspoons cumin, 1 teaspoon oregano, and 2 tablespoons olive oil. Whisk thoroughly.

Pat 12 chicken thighs dry with paper towels. Season with salt and pepper on both sides. Add the chicken to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

While the chicken marinates, prepare the black bean corn salsa. Drain and rinse 2 cans of black beans. Dice 1 red bell pepper into small pieces. Finely dice 1/2 red onion. Remove seeds and finely dice 1 jalapeño. Chop 1/4 cup cilantro leaves.

In a medium bowl, combine the black beans, 2 cups corn kernels, diced red bell pepper, diced red onion, diced jalapeño, and chopped cilantro. Season with salt, pepper, and 2 tablespoons of the lime juice mixture reserved from the marinade. Stir well and refrigerate until ready to serve.

Preheat oven to 400°F (200°C). Remove chicken from marinade, reserving the marinade for basting. Place chicken skin-side up on a lined baking sheet with some space between pieces.

Roast chicken for 25 minutes, then brush with reserved marinade (but only during the first 15 minutes of cooking to prevent foodborne illness). Continue roasting for another 10-15 minutes until skin is crispy and internal temperature reaches 165°F (74°C).

While chicken is roasting, prepare the cilantro rice. Rinse 2 cups rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and stir to coat with oil, cooking for 1-2 minutes until slightly toasted.

Add 3 cups chicken broth and a pinch of salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.

Finely chop 1/2 cup cilantro leaves. Once rice is cooked, fluff with a fork and fold in the chopped cilantro and 1 tablespoon lime juice. Cover and keep warm until ready to serve.

Dice 2 avocados just before serving. Gently fold into the black bean corn salsa.

To serve, place a portion of cilantro rice on each plate, top with 2 chicken thighs, and add a generous spoonful of black bean corn salsa with avocado on the side.