Honey Chipotle Chicken Rice Bowls Recipe
Honey Chipotle Chicken Rice Bowls feature tender, marinated grilled chicken with a sweet and smoky chipotle honey glaze, served over fluffy rice and topped with a fresh avocado corn salsa and crumbly queso fresco for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Honey Chipotle Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 chipotle chile in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1/2 lime, juiced
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Avocado Corn Salsa
- 1 cup grilled fresh corn or defrosted frozen corn
- 1 avocado, peeled and diced
- 1 jalapeño, seeds and vein removed, finely diced
- 1 tablespoon chopped cilantro
- 1/2 lime, juiced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Other Ingredients
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges and cilantro for garnish
Instructions
- Make the Marinade: In a bowl or glass measuring cup, whisk together olive oil, finely chopped chipotle chile, adobo sauce, lime juice, honey, garlic powder, ground cumin, chopped fresh cilantro, salt, and freshly ground black pepper until well combined.
- Marinate the Chicken: Place the chicken breasts into a freezer bag and pour in the marinade. Seal the bag tightly and massage the marinade into the chicken ensuring even coating. Refrigerate and let the chicken marinate for at least 1 hour and up to 4 hours for maximum flavor infusion.
- Preheat Grill or Skillet: Heat your grill or skillet to medium-high heat, about 400-425°F. Lightly oil the grill grates or skillet surface to prevent sticking.
- Cook the Chicken: Place the marinated chicken breasts on the grill or skillet. Cook the first side for approximately 5-6 minutes, then flip and continue cooking until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and juicy.
- Rest and Slice the Chicken: Remove the chicken from the heat and allow it to rest for 5-10 minutes to let the juices redistribute. After resting, dice or slice the chicken into bite-sized pieces.
- Prepare Avocado Corn Salsa: In a bowl, combine grilled or thawed corn kernels, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and black pepper. Stir gently to combine and adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each with a portion of the sliced chicken, a generous scoop of avocado corn salsa, and sprinkle with crumbled queso fresco or cotija cheese. Garnish with additional fresh cilantro and lime wedges for an extra burst of flavor.
Notes
- Marinate chicken up to 4 hours for best flavor; avoid longer marinating to prevent texture changes.
- Use fresh corn on the cob grilled until lightly charred for the best corn salsa flavor, or substitute with frozen corn if fresh is unavailable.
- Adjust the amount of chipotle and jalapeño depending on desired spice level.
- Queso fresco can be replaced with cotija cheese or feta cheese as per preference.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Honey Chipotle Chicken, Grilled Chicken, Rice Bowls, Avocado Corn Salsa, Mexican Chicken Bowl, Healthy Chicken Dinner
