Caramelized Chipotle Chicken with Lime-Cilantro Slaw
Smoky, a little sweet, and just spicy enough, these juicy chicken thighs are coated in a glossy chipotle-honey glaze with deeply caramelized onions. The crisp lime-cilantro slaw cuts through all that richness with plenty of crunch and brightness. It’s bold and cozy without feeling heavy, and exactly the kind of dinner that makes you very happy you cooked.
Servings: FOUR
INGREDIENTS
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon avocado oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1 to 2 chipotle peppers in adobo, minced
1 teaspoon adobo sauce (from the can)
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon tamari
1/4 cup chicken stock or water
Lime-Cilantro Slaw
3 cups shredded green cabbage
2 cups thinly sliced kale
1 cup matchstick carrots
1/4 cup cilantro leaves, chopped
Lime-Cilantro Dressing
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon honey
1 tablespoon chopped cilantro
1/4 teaspoon salt
PREPARATION
Cook onions: Heat avocado oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized, about 20 to 25 minutes.
Make glaze: Stir in garlic, chipotle peppers, and adobo sauce. Cook for 1 minute until fragrant. Add honey, apple cider vinegar, tamari, and chicken stock. Stir and simmer until thickened slightly, about 3 minutes.
Cook chicken: Season chicken with salt and pepper, then nestle into the skillet. Spoon some of the glaze over the top. Reduce heat to medium-low and cook for 6 to 8 minutes. Add a touch of broth or water if glaze becomes too dry. Flip and cook another 6 to 8 minutes, until the sauce is glossy and the chicken reaches at least 165°F (74°C), preferably 170 to 175°F (77 to 79°C) for more tender thighs.
Make lime-cilantro dressing and slaw: In a small bowl, whisk lime juice, olive oil, honey, cilantro, and salt until combined. In a large bowl, combine cabbage, kale, carrots, and cilantro. Drizzle dressing over and toss until coated.
Plate: Serve chicken topped with extra glaze and a generous side of slaw.
Notes:
You can double the glaze to drizzle over rice or quinoa. The slaw base can be made in advance, but dress it just before serving so it stays crisp.
