Chipotle Honey Chicken Bowls
Chipotle Honey Chicken Bowls
Ingredients
For the Chicken Marinade
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 1 tablespoon lime juice, from 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 1/2 pounds boneless, skinless chicken thighs
For the Chipotle Honey Sauce
- 1 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce
- 1/2 cup honey
- 1 tablespoon lime juice, from 1 lime
- 1/2 teaspoon smoked paprika
For the Fresh Mild Salsa
- 2 Roma tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and diced
- 1 tablespoon lime juice, from 1 lime
- 1/4 teaspoon salt, or to taste
For the Corn Salsa
- 1 1/2 cups frozen white corn, thawed
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 poblano pepper, roasted, peeled, seeded, and diced
For the Guacamole
- 2 avocados, ripe
- 2 tablespoons red onion, diced
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lime juice
For the Cilantro Lime Rice
- 1 cup long-grain white rice
- 1 3/4 cups water
- 1 tablespoon olive oil
- 2 bay leaves
- 1/2 teaspoon salt, or to taste
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice, from 1 lime
- 1 teaspoon olive oil, additional, for mixing
For Assembly
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil, for cooking chicken
Instructions
- 1
Prepare the Chicken Marinade: In a blender cup, combine 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), 1 tablespoon lime juice, 2 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon dried oregano. Blend until smooth.
⏱️ 5 min
- 2
Place the chicken thighs in a large Ziploc bag. Pour the blended marinade over the chicken. Seal the bag and toss to coat the chicken thoroughly. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
⏱️ 5 min
- 3
Prepare the Chipotle Honey Sauce: In a clean blender cup, combine 1 chipotle pepper in adobo sauce (plus 1 teaspoon adobo sauce), 1/2 cup honey, 1 tablespoon lime juice, and 1/2 teaspoon smoked paprika. Blend until smooth and well combined. Set aside.
⏱️ 5 min
- 4
Prepare the Fresh Mild Salsa: In a medium bowl, combine the diced Roma tomatoes, diced red onion, chopped cilantro, diced jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt. Mix thoroughly and set aside.
⏱️ 10 min
- 5
Prepare the Corn Salsa: In a medium bowl, combine the thawed frozen white corn, diced red onion, chopped cilantro, and diced roasted poblano pepper. Mix thoroughly and set aside.
⏱️ 10 min
- 6
Prepare the Guacamole: Scoop the flesh from the ripe avocados into a bowl. Add the diced red onion, chopped cilantro, 1/4 teaspoon salt, and 1 tablespoon lime juice. Mash with a fork or potato masher until the desired consistency is achieved. Set aside.
⏱️ 10 min
- 7
Cook the Cilantro Lime Rice: In a rice cooker, combine 1 cup long-grain white rice, 1 3/4 cups water, 1 tablespoon olive oil, and 2 bay leaves. Cook according to your rice cooker's instructions.
⏱️ 20 min
- 8
Once the rice is cooked, transfer it to a mixing bowl. Remove the bay leaves. Add 1/2 teaspoon salt, 1/4 cup chopped cilantro, 1 tablespoon lime juice, and 1 teaspoon additional olive oil. Mix thoroughly to combine and fluff the rice. Keep warm.
⏱️ 5 min - 9
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove the chicken thighs from the marinade (discarding excess marinade) and place them in the hot skillet. Cook for 6-8 minutes per side, or until fully cooked through and nicely charred.
⏱️ 15 min
- 10
Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Dice the chicken into bite-sized pieces.
⏱️ 5 min
- 11
Place the diced chicken in a mixing bowl. Pour the prepared chipotle honey sauce over the chicken and toss to coat completely.
⏱️ 2 min
- 12
Assemble the Bowls: Start with a base of cilantro lime rice in each serving bowl. Add a generous portion of the chipotle honey chicken.
⏱️ 3 min
- 13
Top with fresh mild salsa, corn salsa, and a sprinkle of shredded Monterey Jack cheese. Add a dollop of guacamole to each bowl. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Honey Chicken Bowls
For the Chicken Marinade
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 1 tablespoon lime juice, from 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 1/2 pounds boneless, skinless chicken thighs
For the Chipotle Honey Sauce
- 1 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce
- 1/2 cup honey
- 1 tablespoon lime juice, from 1 lime
- 1/2 teaspoon smoked paprika
For the Fresh Mild Salsa
- 2 Roma tomatoes, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and diced
- 1 tablespoon lime juice, from 1 lime
- 1/4 teaspoon salt, or to taste
For the Corn Salsa
- 1 1/2 cups frozen white corn, thawed
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 poblano pepper, roasted, peeled, seeded, and diced
For the Guacamole
- 2 avocados, ripe
- 2 tablespoons red onion, diced
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lime juice
For the Cilantro Lime Rice
- 1 cup long-grain white rice
- 1 3/4 cups water
- 1 tablespoon olive oil
- 2 bay leaves
- 1/2 teaspoon salt, or to taste
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice, from 1 lime
- 1 teaspoon olive oil, additional, for mixing
For Assembly
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil, for cooking chicken
Instructions
- 1
Prepare the Chicken Marinade: In a blender cup, combine 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), 1 tablespoon lime juice, 2 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon dried oregano. Blend until smooth.
⏱️ 5 min - 2
Place the chicken thighs in a large Ziploc bag. Pour the blended marinade over the chicken. Seal the bag and toss to coat the chicken thoroughly. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
⏱️ 5 min - 3
Prepare the Chipotle Honey Sauce: In a clean blender cup, combine 1 chipotle pepper in adobo sauce (plus 1 teaspoon adobo sauce), 1/2 cup honey, 1 tablespoon lime juice, and 1/2 teaspoon smoked paprika. Blend until smooth and well combined. Set aside.
⏱️ 5 min - 4
Prepare the Fresh Mild Salsa: In a medium bowl, combine the diced Roma tomatoes, diced red onion, chopped cilantro, diced jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt. Mix thoroughly and set aside.
⏱️ 10 min - 5
Prepare the Corn Salsa: In a medium bowl, combine the thawed frozen white corn, diced red onion, chopped cilantro, and diced roasted poblano pepper. Mix thoroughly and set aside.
⏱️ 10 min - 6
Prepare the Guacamole: Scoop the flesh from the ripe avocados into a bowl. Add the diced red onion, chopped cilantro, 1/4 teaspoon salt, and 1 tablespoon lime juice. Mash with a fork or potato masher until the desired consistency is achieved. Set aside.
⏱️ 10 min - 7
Cook the Cilantro Lime Rice: In a rice cooker, combine 1 cup long-grain white rice, 1 3/4 cups water, 1 tablespoon olive oil, and 2 bay leaves. Cook according to your rice cooker's instructions.
⏱️ 20 min - 8
Once the rice is cooked, transfer it to a mixing bowl. Remove the bay leaves. Add 1/2 teaspoon salt, 1/4 cup chopped cilantro, 1 tablespoon lime juice, and 1 teaspoon additional olive oil. Mix thoroughly to combine and fluff the rice. Keep warm.
⏱️ 5 min - 9
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove the chicken thighs from the marinade (discarding excess marinade) and place them in the hot skillet. Cook for 6-8 minutes per side, or until fully cooked through and nicely charred.
⏱️ 15 min - 10
Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Dice the chicken into bite-sized pieces.
⏱️ 5 min - 11
Place the diced chicken in a mixing bowl. Pour the prepared chipotle honey sauce over the chicken and toss to coat completely.
⏱️ 2 min - 12
Assemble the Bowls: Start with a base of cilantro lime rice in each serving bowl. Add a generous portion of the chipotle honey chicken.
⏱️ 3 min - 13
Top with fresh mild salsa, corn salsa, and a sprinkle of shredded Monterey Jack cheese. Add a dollop of guacamole to each bowl. Serve immediately and enjoy!
⏱️ 5 min