Description
This Honey Chipotle Chicken Rice Bowls recipe offers a flavorful combination of spicy, sweet, and tangy elements with tender grilled chicken marinated in a chipotle honey sauce, served over fluffy rice and topped with a fresh avocado corn salsa and crumbled cheese. Perfect for a hearty, satisfying meal that balances smoky heat with creamy textures.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 chipotle Chile in adobo sauce, chopped
- 1 tablespoon adobo sauce
- Juice of 1/2 lime
- 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 veins removed, finely diced
- 1 tablespoon chopped cilantro
- Juice of 1/2 lime
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Assembly
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges and cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper until well combined. Place the chicken breasts in a resealable freezer bag, pour the marinade over them, seal the bag, and massage to coat the chicken evenly. Refrigerate for at least 1 hour, up to 4 hours, to allow the flavors to penetrate.
- Cook the Chicken: Preheat a grill or skillet to medium-high heat, approximately 400-425°F. Lightly oil the grill grates or skillet pan. Grill the chicken for 5-6 minutes on each side or until the internal temperature reaches 165°F and the chicken is fully cooked. Remove the chicken from heat and allow it to rest for 5-10 minutes before slicing or dicing.
- Prepare the Avocado Corn Salsa: In a bowl, combine grilled corn kernels, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and pepper. Mix thoroughly and adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice evenly into four serving bowls. Top each with sliced or diced grilled chicken, a generous spoonful of avocado corn salsa, and sprinkle with crumbled queso fresco or cotija cheese. Garnish with additional cilantro and lime wedges for extra freshness and flavor.
Notes
- Marinate the chicken for a minimum of 1 hour but no longer than 4 hours to keep the texture tender.
- If you don’t have a grill, a skillet or grill pan will work equally well for cooking the chicken.
- Use fresh grilled corn for the best flavor, but frozen corn works well when fresh is unavailable.
- Adjust the amount of jalapeño to control the heat level in the avocado corn salsa.
- Queso fresco or cotija cheese adds a nice salty contrast, but you can substitute with feta if needed.
- Leftover chicken and salsa can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
