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Chipotle Chicken Burrito Bowls

These restaurant-style burrito bowls feature chipotle grilled chicken, fluffy cilantro-lime rice, and all your favorite toppings—they're bold and fresh, plus they're perfect to make for weeknight dinners or meal prep!
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Course: Main Course
Total Time: 1 hour 30 minutes
Servings: 6
Author: Mae Martin

Ingredients

For the chicken

  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 3 tablespoons chipotle peppers in adobo sauce
  • 3 garlic cloves, peeled
  • 1 tablespoon honey
  • 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton's salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon smoked paprika (optional)
  • Freshly cracked black pepper, to taste
  • ¼ cup neutral oil
  • ¼ cup water or chicken broth
  • ½ lime, juiced and zested

For the cilantro-lime rice

  • 1 cup uncooked rice
  • 1 teaspoon kosher salt
  • ½ tablespoon neutral oil
  • ½ lime, juiced and zested
  • 2 tablespoons chopped fresh cilantro

For serving

  • Shredded cheese, guacamole, beans, roasted corn, salsa, queso, sour cream, or other toppings of choice

Instructions

  • Prepare the chicken. In a blender, combine all of the marinade ingredients: 3 tablespoons chipotle peppers, 3 garlic cloves, 1 tablespoon honey, 2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon oregano, ¼ teaspoon smoked paprika, black pepper, ¼ cup oil, and ¼ cup water. Blend until completely smooth.
  • Place the chicken in a large bowl or resealable bag and pour over the marinade. Mix until the chicken is evenly coated, then cover the bowl with plastic wrap (or seal the bag). Refrigerate the chicken for a few hours to marinate—at least 30 minutes but up to overnight.
  • When ready to cook, remove the chicken from the fridge 30 minutes beforehand and allow to come to room temperature.
  • Preheat the grill to medium-high and oil the grates. Cook the chicken for 2 to 3 minutes per side or until the internal temperature registers 165℉. Alternatively, cook the chicken in a large cast-iron pan over medium-high heat with a bit of oil. Cook the chicken for 2 to 3 minutes per side, or until the internal temperature registers 165℉. Transfer to a cutting board and allow to rest for 5-10 minutes. Slice into bite-sized pieces.
  • Make the cilantro-lime rice. Cook the rice per packaging instructions, then use a fork or silicone spatula to fluff. Stir in the salt, oil, lime juice, lime zest, and cilantro, and taste for seasoning.
  • Assemble. Scoop the warm rice into bowls and top with chopped chicken and toppings of choice.

Notes

Make-Ahead Instructions: For optimal freshness, store all of the burrito bowl elements separately until ready to serve or pack for a lunch.