That is some serious flavor right there! We’re talking about chicken marinated in a honey chipotle mixture that’s slightly sweet, smoky, with a hint of spice, and nothing short of flavorful. It also happens to be one of the best things you can meal prep because it tastes better as it sits. We’ll start by marinating the chicken and letting it hang out. This recipe is perfect to make on an outdoor grill in the summertime and equally delicious made on an indoor grill pan when you’re living in a tundra in the middle of winter. The marinade for this recipe is inspired by Chipotle’s vinaigrette recipe. We’ve just played around with the quantities to create a marinade rather than a dressing. The sweet corn salsa is also inspired by Chipotle’s corn, which is totally a fiesta in your mouth. I start charring off a poblano pepper – totally optional. I know some people don’t mind the skin, but if I’m going to make this thing, I’m going to do it right. And then, we add in a squeeze of lemon juice, lime juice, a minced jalapeño, and lots of red onions. You can scoop it up with a tortilla chip, or you can serve it on top of this bowl; either way – it’s fantastic. Serve it all up on a bed of your favorite rice, quinoa, or grains with slices of buttery avocados. And if you’re about to ask, doesn’t it need a sauce? You could totally do one, but honestly, it’s so flavorful that nope, we actually didn’t need one! A flavor explosion is coming at you in 3..2…1
Ingredients for honey chipotle chicken bowls
Chicken: I used boneless skinless chicken thighs for this recipe because that’s what I had on hand. But usually, I prefer to use chicken breasts for my bowls. Needless to say, thighs, breasts, and tenders – any protein cut works for this bowl.Chipotle Peppers: I use a can of chipotles that are packed in adobo sauce. You’ll need 1-2 peppers for this recipe, depending on how much heat you want the recipe to have. We usually veer on the side of caution and go with one chipotle pepper, and it’s perfect that way. You’ll also want 1 tablespoons adobo sauce.Olive oil: You’ll need a bit of olive oil to add to the marinade. Since the marinade contains plenty of oil, I usually don’t spray my grill pan before cooking the chicken.Red Wine Vinegar: Goes into the chipotle marinade for the chicken.Honey: Adds a hint of sweetness to the marinade.Seasonings: You’ll need onion powder, oregano, salt, and peppers. Most of these will go into the marinade for the chicken.Corn: I like to use a bag of frozen corn that I’ll just zap in the microwave. Fresh corn that you char on the grill would be a dream if you’re making this during the summer. It’s one of my favorite additons to this salad.Onions and Garlic: Red onions go into the corn salsa, and the garlic is for the marinade for the chicken.Peppers and cilantro: I use a couple of different kinds of peppers. You’ll need a small poblano pepper and a jalapeño pepper. I usually remove all the ribs and seeds from the jalapeño before mincing it up. You’ll also want to char your poblano and remove the skin. This is optional, but I do think it gives the salsa a smokey, delicious flavor! You’ll also need a handful of cilantro to add to the corn salsa.Lemon and Limes: You’ll need both lemons and limes to add to the corn salsa.Base and Toppings: You’ll need cooked rice, quinoa, or your favorite grains to make the bowl. You’ll also need ripe avocados that are diced or sliced. I used regular fluffed brown rice, but you could also make this with cilantro lime rice or Mexican rice for more flavor!
How to make honey chipotle chicken bowls
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