Description
This Honey Chipotle Chicken recipe features tender, marinated chicken breasts grilled to perfection and served over a bed of fluffy rice with a vibrant avocado and corn salsa. The smoky chipotle and sweet honey marinade gives the chicken a delicious balance of heat and sweetness, complemented by fresh cilantro, lime, and creamy queso fresco. Perfect for a flavorful and satisfying weeknight meal.
Ingredients
Scale
For the Chicken 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
For the Avocado and Corn 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
To Serve
- 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 into the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for 1 to 4 hours to allow the flavors to infuse.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked through, transfer to a plate and let rest for a few minutes before slicing.
- Prepare the Salsa: In a bowl, combine grilled or thawed corn, diced avocado, finely diced jalapeño (with seeds removed for less heat), chopped cilantro, lime juice, ground cumin, salt, and freshly ground black pepper. Stir gently to combine and adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced honey chipotle chicken, a generous scoop of the avocado and corn salsa, and sprinkle with crumbled queso fresco or cotija cheese. Garnish with lime wedges and additional cilantro as desired. Serve immediately and enjoy!
Notes
- For spicier chicken, add extra chopped chipotle or leave some seeds in the jalapeño.
- Grilling the corn adds a smoky flavor but you can use fresh or frozen corn if grilling isn’t convenient.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- Use brown rice or cauliflower rice as a healthier alternative if desired.
- Adjust honey quantity to taste for preferred sweetness level in the marinade.
