Description
Honey Chipotle Chicken Rice Bowls are a perfect blend of sweet and spicy flavors, featuring tender grilled chicken marinated in a smoky chipotle and honey sauce, served over a bed of fluffy rice with a fresh and zesty corn salsa. This vibrant dish is easy to prepare and packed with bold flavors, making it an ideal lunch or dinner option.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 tablespoon honey
- Juice of half a lime
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
Rice Base
- 2 cups cooked rice (white, brown, or cilantro-lime)
Corn Salsa
- 1 cup corn kernels (grilled fresh corn or defrosted frozen corn)
- 1 avocado, diced
- 1 jalapeño, finely diced (seeds & veins removed for less heat)
- 1 tablespoon fresh cilantro, chopped
- Juice of half a lime
- Salt and black pepper, to taste
Optional Garnishes
- Crumbled queso fresco or cotija cheese
- Lime wedges
- Extra fresh cilantro
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, finely chopped chipotle pepper, adobo sauce, honey, lime juice, garlic powder, ground cumin, salt, and black pepper until well combined. Coat the chicken breasts or thighs thoroughly with the marinade and let sit for at least 1 hour or up to 4 hours in the refrigerator to absorb the flavors.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Place the marinated chicken onto the hot surface and cook for 5-6 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from heat and let it rest for 5-10 minutes before slicing to retain juices.
- Prepare the Corn Salsa: In a bowl, gently combine the corn kernels, diced avocado, finely diced jalapeño (with seeds and veins removed for less heat), chopped fresh cilantro, lime juice, salt, and black pepper. Mix carefully to maintain the avocado’s texture and flavors.
- Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each with sliced grilled chicken and a generous serving of the prepared corn salsa. If desired, sprinkle with crumbled queso fresco or cotija cheese. Garnish with additional fresh cilantro and lime wedges for an extra burst of citrus flavor.
Notes
- Marinating the chicken for longer (up to 4 hours) enhances the flavor and tenderness.
- Using fresh grilled corn will add a smoky flavor, but frozen corn can be used as a convenient alternative.
- Remove seeds and veins from jalapeño to reduce heat according to your preference.
- This recipe can be made gluten-free by ensuring all ingredients, such as adobo sauce, are gluten-free certified.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
