Honey Chipotle Chicken Bowl Recipe

Prepare marinade

In a medium bowl whisk together 2 tbsp adobo sauce, minced chipotle pepper, 1 cup honey, 3 tbsp lime juice, 2 tbsp olive oil, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper until smooth.

Place the 2 lbs chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade (reserve the other half for basting and drizzle) over the chicken, ensuring pieces are well coated. Marinate in refrigerator at least 45 minutes, up to overnight for best flavor.

Preheat grill or oven: for grilling, preheat to medium-high (about 400°F/200°C). For oven, preheat to 425°F (220°C) and line a rimmed baking sheet with foil and a wire rack.

Cook chicken: If grilling, oil grates and grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C) and edges are slightly charred. If baking, arrange thighs on rack and roast 18–22 minutes, then broil 2 minutes to caramelize if desired, until 165°F internal.

Baste and rest: During the last 5 minutes of cooking brush reserved marinade over chicken (do not use leftover marinade that contacted raw chicken unless boiled 3–5 minutes). Once cooked, transfer chicken to cutting board and rest 5–7 minutes, then slice or chop into bite-sized pieces.

Rinse 3 cups rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium heavy saucepan combine rinsed rice, 3.5 cups water, 0.75 tsp salt and 1 tbsp oil or butter. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer 15–18 minutes without lifting lid, until water is absorbed and rice is tender.

Remove from heat and let sit, covered, 5 minutes. Fluff with fork, stir in 1 tsp lime zest, 2 tbsp fresh lime juice and 1/2 cup chopped cilantro. Keep warm until assembling bowls.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add diced 1/2 red onion and sauté 2–3 minutes until translucent.

Add 2 cups drained/rinsed black beans and 2 cups corn to skillet. Stir in 1/2 tsp cumin and 1/2 tsp salt. Cook 4–5 minutes until heated through and slightly softened, stirring occasionally.

Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning. Keep warm.

In a small bowl whisk together 3/4 cup mayonnaise, 2 tbsp honey, 1 tsp adobo sauce, 1 tbsp lime juice, 2 tbsp water to thin, and 1/4 tsp salt until smooth. Adjust consistency with more water if necessary for drizzling.

Taste and add a pinch more adobo sauce (or minced chipotle) if you prefer more heat.

Portioning: This recipe yields about 8 generous catering bowls. Divide 3 cups cilantro lime rice evenly among 8 bowls (about 1/3–1/2 cup rice per bowl).

Top rice with approximately 3–4 oz sliced honey chipotle chicken per bowl (divide the cooked chicken evenly). Add equal portions of black beans & corn (about 1/4–1/3 cup), a handful of 3/4 cup mixed greens per bowl, and 2–3 slices of avocado.

Garnish each bowl with 2 tbsp crumbled cotija or feta, pickled red onions, optional sliced jalapeño, and a lime wedge. Drizzle 1–2 tbsp honey chipotle drizzle over chicken and bowls or serve on the side.

Serve immediately while chicken and rice are warm. Provide extra lime wedges and drizzle on the side for guests.