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honey chipotle chicken rice bowls recipe
Ben Carraoli

Honey Chipotle Chicken Rice Bowls Recipe

When I first tried making honey chipotle chicken rice bowls, I was instantly hooked! The sweet and smoky flavors of the grilled chicken combined with the refreshing avocado corn salsa made it a truly unforgettable dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breasts or thighs: These cook tender and soak up the marinade beautifully.
  • 1 tablespoon olive oil: Helps distribute the seasoning evenly.
  • 1 chipotle chili in adobo sauce + 1 tablespoon of adobo sauce finely chopped: Adds smoky heat to the chicken.
  • 1/2 lime juiced: Brightens the marinade’s flavors.
  • 1 tablespoon honey: Balances the spice with a touch of sweetness.
  • 1/2 teaspoon garlic powder and cumin each: They add earthy depth to the marinade.
  • 1 tablespoon chopped fresh cilantro: Adds a fresh zesty note.
  • Salt and freshly ground black pepper to taste.
  • 1 cup grilled fresh corn or defrosted frozen corn: Grilling adds a smoky hint to the dish.
  • 1 diced avocado peeled: Creamy and rich, perfect for the salsa.
  • 1 jalapeño seeds removed and finely diced: Adds a mild kick of heat.
  • 1 tablespoon chopped cilantro: Completes the salsa with herbaceous notes.
  • 1/2 lime juiced: Enhances freshness, so don’t skip fresh lime juice.
  • 1/2 teaspoon cumin salt, and freshly ground black pepper to taste.
  • 2 cups cooked rice white, brown, or cauliflower: The hearty base for the dish.
  • Crumbled queso fresco or cotija cheese optional: A salty topping you’ll love.
  • Lime wedges and fresh cilantro for garnish.

Method
 

  1. To start, whisk the olive oil, chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper in a bowl until smooth. Pour this marinade into a freezer bag with the chicken breasts, seal out the air, and massage it into the meat. Place the bag in the fridge for at least 1 hour (or up to 4 hours) to absorb the flavors.
  2. When ready, heat your grill to around 400-425°F (medium-high heat). Lightly grease the grates, and grill the chicken for 5-6 minutes on one side. Flip it over and cook until it reaches an internal temperature of 165°F. Once cooked, allow the chicken to rest for about 5 minutes before slicing or cubing.
  3. While the chicken cooks, get started on the salsa. Toss the grilled corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, salt, and pepper into a bowl. Stir everything gently until it’s well combined, taking care to avoid mashing the avocado. Taste and adjust the seasoning to your preference.
  4. Finally, it’s time to bring it all together! Start with a generous serving of rice in each bowl. Top with the sliced chicken, a scoop of the avocado corn salsa, and a sprinkle of queso fresco or cotija cheese. Garnish with fresh cilantro and lime wedges for a restaurant-worthy presentation.

Notes

  • Marinate the chicken overnight for even bolder flavors.
  • Grill fresh corn during summer for natural sweetness that’s hard to beat.
  • If you’re short on time, use frozen fire-roasted corn available in many grocery stores.
  • Adding diced red onion to the salsa gives it an extra pop of flavor.
  • If your chicken looks dry during grilling, brushing it with olive oil helps keep it moist.