Description
A flavorful Honey Chipotle Chicken recipe featuring tender grilled chicken marinated in a smoky and sweet chipotle-honey sauce, served over rice with a fresh corn and avocado salsa, topped with crumbled queso fresco and garnished with lime and cilantro. Perfect for a vibrant and hearty meal.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 chipotle chile in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1/2 lime, juiced
- 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
Corn and Avocado Salsa
- 1 cup grilled fresh corn or defrosted frozen corn
- 1 avocado, peeled and diced
- 1 jalapeño, seeds and vein removed, finely diced
- 1 tablespoon chopped cilantro
- 1/2 lime, juiced
- 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 chile, adobo sauce, lime juice, honey, garlic powder, ground cumin, chopped cilantro, salt, and freshly ground black pepper until well combined. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour and up to 4 hours to allow the flavors to infuse.
- Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Remove the chicken breasts from the marinade and cook on the grill or skillet, flipping once, until the internal temperature reaches 165°F (74°C), approximately 6-8 minutes per side depending on thickness. Remove from heat and let the chicken rest for 5 minutes before slicing to retain juices.
- Prepare the Salsa: In a medium bowl, combine the grilled or thawed corn, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and freshly ground black pepper. Mix gently and adjust seasoning as needed to balance flavors.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top with sliced honey chipotle chicken, a generous scoop of corn and avocado salsa, and sprinkle with crumbled queso fresco or cotija cheese. Garnish each bowl with lime wedges and fresh cilantro leaves for added zest and color.
Notes
- Marinate the chicken for at least 1 hour, but not more than 4 hours, to avoid breaking down the meat fibers too much.
- Use fresh grilled corn for the best flavor but frozen corn is a great convenient substitute.
- Adjust the amount of jalapeño in the salsa to control spiciness according to your taste.
- If queso fresco or cotija is unavailable, feta cheese can be an acceptable alternative.
- This dish pairs well with black beans or a side salad for a complete meal.
