Chicken & Rice in Smoky Maple Chipotle Marinade


  • 1 1/2 lbs. chicken thighs, boneless skinless
  • 1 bottle Kelchner’s Smoky Maple Chipotle Marinade and Sauce
  • 1 tablespoon crushed or sliced fresh ginger
  • 4 cloves crushed garlic
  • 4–5 green onions, cut into thirds or sliced
  • 1 cup uncooked basmati rice


THE NIGHT BEFORE: Place the chicken in a baking dish with lid and pour Kelchner’s Smoky Maple Chipotle Marinade and Sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).

THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Serves: 4 | Prep Time: 24 hours | Total Time: 24 hours and 55 minutes

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