Description
Honey Chipotle Chicken is a flavorful and vibrant dish featuring tender grilled chicken breasts marinated in a smoky, sweet, and tangy chipotle and honey sauce. Served over a bed of rice and topped with a fresh avocado and corn salsa alongside crumbled queso fresco, this recipe offers a perfect balance of spicy heat, sweetness, and citrus brightness, making it an ideal meal for any occasion.
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
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 fully combined. Place the chicken breasts in the marinade and refrigerate for 1 to 4 hours to allow the flavors to deeply penetrate the meat.
- Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Remove the chicken from the marinade and cook on the grill or skillet for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Once done, let the chicken rest for a few minutes before slicing to retain juices.
- Prepare the Salsa: In a mixing bowl, combine the grilled or defrosted corn, diced avocado, finely diced jalapeño (with seeds and veins removed), chopped cilantro, lime juice, ground cumin, salt, and freshly ground black pepper. Stir gently and adjust seasoning to your taste to create a fresh, vibrant salsa.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with slices of the grilled chipotle chicken and spoon the fresh avocado and corn salsa over the top. Sprinkle crumbled queso fresco or cotija cheese generously on top. Garnish each bowl with lime wedges and additional cilantro for extra brightness and flavor. Serve immediately.
Notes
- Marinating the chicken for longer than 1 hour, up to 4 hours, will enhance the flavor depth.
- You can substitute grilled corn with frozen corn for convenience; defrost and pat dry before using.
- Adjust the amount of chipotle and jalapeño to control spiciness according to preference.
- Use a meat thermometer to ensure optimal chicken doneness (165°F) to prevent under or overcooking.
- Queso fresco or cotija cheese adds a nice creamy, salty contrast, but feta can be used as a substitute.
- Serve with warm tortillas or as a standalone rice bowl for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
