I’m Chef Today

Category: Main Dishes

  • Chipotle Honey Chicken Recipe

    Sweet honey, smoky chipotle, garlic, and lime make a bold chicken marinade suitable for grilling, skillet cooking, baking, or slow cooking.

    Chipotle Honey Chicken Recipe

    Sweet honey, smoky chipotle, garlic, and lime make a bold chicken marinade suitable for grilling, skillet cooking, baking, or slow cooking.
    Print Recipe
    Total Time 30 minutes
    Servings: 4 servings
    Course: Main Course
    Ingredients Method Notes

    Ingredients
      

    • 3 chipotle peppers in adobo sauce
    • 2 tablespoons honey
    • 2 tablespoons lime juice
    • 1 clove garlic minced
    • 1/2 teaspoon salt
    • 2 tablespoons cooking oil divided
    • 6 boneless skinless chicken thighs
    • 2 sliced green onions optional

    Method
     

    1. Finely chop the chipotle peppers and combine them with honey, lime juice, garlic, salt, and 1 tablespoon oil.
    2. Before adding raw chicken, reserve a few spoonfuls of clean marinade in a separate container.
    3. Coat the chicken with the remaining marinade and refrigerate for at least 30 minutes or overnight.
    4. Cook using a grill, skillet, oven, or slow cooker until the thickest part reaches 165°F.
    5. Brush only with the clean reserved marinade. Rest before slicing and garnish with green onions if desired.

    Notes

    Never reuse marinade that contacted raw chicken unless it is brought to a full boil.
    Serve with rice, beans, tacos, wraps, or bowls.
    Refrigerate leftovers promptly and use within 4 days.

    More Recipes to Try

  • Crispy Chicken Stir-Fry Recipe Cornstarch

    A quick chicken stir-fry with crisp vegetables and a glossy soy, garlic, and ginger sauce, served over white rice.

    Crispy Chicken Stir-Fry Recipe Cornstarch

    A quick chicken stir-fry with crisp vegetables and a glossy soy, garlic, and ginger sauce, served over white rice.
    Print Recipe
    Total Time 40 minutes
    Servings: 6 servings
    Course: Main Course
    Ingredients Method Notes

    Ingredients
      

    • 4 cups water
    • 2 cups white rice
    • 2/3 cup low-sodium soy sauce
    • 1/4 cup brown sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 1/4 teaspoon red chili flakes
    • 3 boneless skinless chicken breast halves, thinly sliced
    • 2 tablespoons sesame oil divided
    • 1 head broccoli broken into florets
    • 1 onion cut into large chunks
    • 1 cup sliced carrots
    • 1 eight-ounce can sliced water chestnuts drained
    • 1 green bell pepper cut into matchsticks

    Method
     

    1. Bring the water and rice to a boil. Reduce the heat, cover, and simmer for 20–25 minutes.
    2. Combine the soy sauce, brown sugar, and cornstarch until smooth. Add the ginger, garlic, and chili flakes.
    3. Coat the chicken in the mixture and refrigerate for at least 15 minutes.
    4. Heat 1 tablespoon sesame oil in a wok. Stir-fry the vegetables for about 5 minutes, then transfer them to a plate.
    5. Heat the remaining oil. Add the chicken, reserving the marinade, and cook until browned.
    6. Return the vegetables, add the reserved marinade, and bring the sauce to a full boil.
    7. Cook until the chicken reaches 165°F and the vegetables are tender, about 5–7 minutes. Serve over rice.

    Notes

    Avoid crowding the pan if you want the chicken to brown.
    Reserved raw-chicken marinade must be boiled and cooked thoroughly as directed.
    Nutrition information remains subject to verification before publication.

    More Recipes to Try

  • Meghan Markle Pasta Recipe A Simple One-Pot Meal

    This simple one-pot pasta combines cherry tomatoes, garlic, olive oil, spaghetti, lemon zest, leafy greens, and Parmesan in about 20 minutes.

    Meghan Markle Pasta Recipe A Simple One-Pot Meal

    This simple one-pot pasta combines cherry tomatoes, garlic, olive oil, spaghetti, lemon zest, leafy greens, and Parmesan in about 20 minutes.
    Print Recipe
    Total Time 20 minutes
    Servings: 4 servings
    Course: Main Course
    Ingredients Method Notes

    Ingredients
      

    • 4 cups water
    • 16 ounces cherry tomatoes halved
    • 4 cloves garlic minced
    • 3 tablespoons olive oil
    • 2 teaspoons kosher salt
    • 8 ounces spaghetti
    • 2 teaspoons lemon zest
    • 1/4 teaspoon crushed red pepper
    • 4 cups arugula spinach, or Swiss chard
    • 1/2 cup grated Parmesan plus more for garnish
    • Fresh basil leaves for garnish

    Method
     

    1. Bring the water to a boil in a kettle or saucepan.
    2. Add the tomatoes, garlic, olive oil, and salt to a large deep skillet or Dutch oven.
    3. Lay the uncooked spaghetti on top and sprinkle with lemon zest.
    4. Pour in just enough boiling water to cover the pasta.
    5. Cover and cook over medium heat for 6 minutes, stirring halfway through.
    6. Uncover and stir occasionally for another 4–5 minutes as the sauce thickens.
    7. Add the crushed red pepper, greens, and Parmesan. Stir until the cheese melts and the greens wilt.
    8. Season to taste and serve with basil and extra Parmesan.

    Notes

    Reheat leftovers gently with a splash of water.
    Optional additions include roasted vegetables, chickpeas, or cooked chicken.
    The title and attribution must be reviewed before publication; the recipe is not represented as an official endorsement.

    More Recipes to Try

  • Healthy Grilled Chicken Broccoli Bowls with Creamy Garlic

    Chicken and broccoli bowls with a creamy garlic sauce make a practical dinner that can be served over rice, quinoa, or another cooked grain.

    Healthy Grilled Chicken Broccoli Bowls with Creamy Garlic

    Chicken and broccoli bowls with a creamy garlic sauce make a practical dinner that can be served over rice, quinoa, or another cooked grain.
    Print Recipe
    Total Time 30 minutes
    Servings: 4 bowls
    Course: Main Course
    Ingredients Method Notes

    Ingredients
      

    • 2 pounds boneless chicken breasts
    • 1 teaspoon Italian seasoning
    • Kosher salt and ground pepper to taste
    • 2 tablespoons olive oil divided
    • 1 1/2 cups almond milk or milk of choice
    • 1 tablespoon gluten-free or all-purpose flour
    • 4-5 garlic cloves minced
    • 1 medium broccoli head cut into small florets
    • 2 tablespoons fresh parsley chopped
    • Lemon wedges optional
    • Cooked rice quinoa, or another grain

    Method
     

    1. Season the chicken with salt, pepper, and Italian seasoning.
    2. Whisk the flour into the milk until smooth.
    3. Heat 1 tablespoon oil in a pan and cook the chicken until golden and the thickest part reaches 165°F. Remove and rest.
    4. Add the remaining oil and sauté the garlic for one minute without browning it.
    5. Pour in the milk mixture and stir until the sauce thickens.
    6. Add the broccoli, cover, and steam in the sauce until tender.
    7. Slice the chicken and return it to the pan to reheat.
    8. Serve over cooked grains with parsley and lemon.

    Notes

    Chicken thighs, tofu, or fully cooked rotisserie chicken may be substituted.
    Other vegetables such as green beans, asparagus, zucchini, or bell pepper also work.
    Nutrition information remains subject to verification before publication.

    More Recipes to Try