Chipotle Honey Glazed Chicken Thighs with Cilantro Lime Rice & Charred Corn Salsa

Begin by preparing the chicken glaze. Mince 3 garlic cloves and combine in a bowl with 1 tbsp chipotle powder, 2 tbsp lime juice, and 2 tbsp olive oil. Set aside.

Season 1.5 lbs chicken thighs with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.

Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F).

While the chicken cooks, rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, combine the rice with 1.5 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Dice 1/2 medium red onion and 1 medium red bell pepper. Remove seeds from 1 small jalapeño and finely dice it.

Heat a separate skillet over high heat. Add 2 cups corn kernels and cook without stirring for 3-4 minutes until charred. Stir and cook for another 2 minutes.

Transfer charred corn to a bowl and mix with the diced red onion, red bell pepper, and jalapeño. Season with a pinch of salt and set aside.

When the chicken is cooked through, reduce heat to medium-low and pour the chipotle mixture over the chicken. Cook for 2-3 minutes, turning the chicken to coat evenly.

Add 3 tbsp honey to the skillet during the last minute of cooking, being careful not to let it burn. Turn chicken to coat in the glaze as it thickens.

Finely chop 1/2 cup cilantro and add to the cooked rice along with 1 tsp lime zest. Fluff with a fork to combine.

Serve the glazed chicken thighs over the cilantro lime rice, with a generous spoonful of charred corn salsa on the side.