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Honey Chipotle Chicken Bowls

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Honey Chipotle Chicken Bowls are sure to be a favorite! This recipe combines sweet, spicy, and smoky flavors to create a seriously flavorful chicken bowl! The chipotle chicken marinade is quick and easy to make and goes beautifully with the sweet corn salsa and buttery avocados.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken (thighs, breasts, or tenders)
  • 1–2 chipotle peppers in adobo sauce (plus 1 tbsp adobo)
  • 1½ tablespoons red wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 2 small garlic cloves, minced
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2½ cups cooked rice, quinoa, or grains
  • Lime wedges and chopped cilantro, for serving
  • Slices of ripe avocado, for serving
  • 1 (16-ounce) bag frozen corn
  • ⅓ cup finely chopped red onion
  • 1 large poblano pepper, charred, peeled, and finely chopped
  • 1 jalapeño pepper, finely minced
  • ¼ cup chopped cilantro
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Pinch of salt (for salsa)

Instructions

  1. Combine: Mince the chipotle peppers and add to a jar. Add adobo, red wine vinegar, honey, olive oil, garlic, onion powder, oregano, salt, and pepper. Shake or whisk to combine.
  2. Marinate: Pour the marinade over the chicken and refrigerate for at least 30 minutes, up to 4 hours.
  3. Char Poblano: Char the poblano under a broiler or over an open flame until blistered. Place in a covered bowl for 10 minutes, then peel and finely chop.
  4. Make Corn Salsa: Microwave the frozen corn for 1½ minutes to thaw and warm. Let cool slightly, then stir in red onion, minced jalapeño, chopped poblano, cilantro, lemon juice, lime juice, and a pinch of salt. Cover and refrigerate until serving.
  5. Cook Chicken: Heat a grill pan or skillet over medium-high. Cook chicken 8–10 minutes, flipping once, until internal temperature reaches 160 °F (71 °C). Transfer to a cutting board and rest 10 minutes, then slice or dice.
  6. Assemble Bowls: Divide grains among bowls, top with chicken, a scoop of corn salsa, avocado slices, lime wedges, and a sprinkle of cilantro.

Notes

  • You can use chicken thighs, breasts, or tenders—any cut works.
  • Marinating longer (up to 4 hours) deepens the flavor.
  • Char the poblano for extra smokiness (optional but recommended).
  • Store chicken and corn salsa separately for meal prep; chicken will keep up to 4 days in the fridge.
  • No additional sauce is needed, but feel free to add hot sauce or pickled onions to taste.

Nutrition

Keywords: honey chipotle chicken, chicken bowls, corn salsa, meal prep

Find it online: https://recipesfoodeasy.com/honey-chipotle-chicken-bowls/