Main Dishescarlsbadcravings5.0
Chipotle Honey Chicken Bowl
This Chipotle Honey Chicken is packed with smoky, sweet heat from juicy marinated chicken that's stand-alone swoonworthy, or serve it layered over fluffy rice and all your favorite fresh toppings. The bowls are bold, customizable, and perfect for meal prep, or feeding a crowd!
👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- pan
📝 Preparation Steps
1
Marinate Chicken: Whisk the marinade ingredients together in a medium bowl or freezer bag. Reserve 2 tablespoons and refrigerate. Add the chicken to the marinade and stir to coat. Refrigerate for ⏱️ 2-12 hours.
2
While marinating, prep the toppings. To make the salsa, see Notes for charring the corn. Combine the Corn Salsa ingredients in a bowl and season to taste with salt, pepper, and lime juice.
Fresh Corn Salsa (below) (or 1 1/2 cups frozen corn (defrosted) or 4 ears corn)lime juice2 tablespoonsfresh lime juice2 tablespoons
3
GRILL DIRECTIONS
4
When ready to cook, remove the chicken from the fridge and rest at room temperature for ⏱️ 20-30 minutes. Preheat the grill to 375°F with the lid closed. Clean the grill and generously grease it with vegetable oil.
5
Grill chicken, covered, for ⏱️ 5-7 minutes per side, or until chicken is cooked through. (A digital thermometer should read 170°F for thighs, 160°F for breasts.) Brush the chicken with the reserved Glaze (that never touched the raw chicken) and let it rest for ⏱️ 5 minutes before chopping.
6
SKILLET DIRECTIONS
7
When ready to cook, remove the chicken from the fridge and rest at room temperature for ⏱️ 20-30 minutes. The sugar will cause the chicken to char more, so I recommend using an indoor grill pan instead of a skillet.
8
Heat the pan over medium-high heat, then grease it with vegetable oil. If using a nonstick skillet, heat one tablespoon of neutral oil over medium heat. Cook the chicken for ⏱️ 4-6 minutes per side or until cooked through. (A digital thermometer should read 170°F for thighs, 160°F for breasts.) Baste the chicken with the reserved sauce.
9
BOWLS
10
Divide the rice evenly between bowls. Divide the cheese, chopped chicken, corn salsa, black beans, pico de Gallo/tomatoes, avocado, etc., evenly among bowls. Add any optional toppings and drizzle with Cilantro Lime Dressing. Enjoy!
Fresh Corn Salsa (below) (or 1 1/2 cups frozen corn (defrosted) or 4 ears corn)large avocado, (sliced/chopped, guacamole)1
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