Description
A vibrant and flavorful Honey Chipotle Chicken recipe featuring marinated grilled chicken breasts topped with a zesty corn and avocado salsa, served over cooked rice and garnished with queso fresco, lime wedges, and fresh cilantro. This dish balances smoky heat with sweet honey and fresh citrus notes for a delicious and satisfying meal.
Ingredients
Scale
For the Chicken:
- 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 Corn 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
To Serve:
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges and cilantro for garnish
Instructions
- Marinate the Chicken: In a medium 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 to create the marinade.
- Marinate: Place the chicken breasts in the marinade, ensuring they are fully coated. 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 skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off, then grill or pan-cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove chicken and let rest for 5 minutes before slicing.
- Prepare the Salsa: In a bowl, combine the grilled or thawed corn, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and freshly ground black pepper. Stir gently to mix and adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice evenly into four bowls. Top with sliced honey chipotle chicken and a generous spoonful of the corn avocado salsa. Sprinkle crumbled queso fresco or cotija cheese over the top.
- Garnish and Serve: Garnish each bowl with lime wedges and fresh cilantro for added brightness and flavor before serving.
Notes
- Marinate the chicken for at least 1 hour but no more than 4 hours to maintain optimal texture and flavor balance.
- Use freshly grilled corn for best flavor, or frozen corn that has been thawed and lightly sautéed.
- Adjust the amount of chipotle and jalapeño depending on your preferred spice level.
- Letting the chicken rest after cooking helps retain its juices, ensuring tenderness.
- Queso fresco and cotija are both great toppings; choose according to your flavor preference.
- This recipe pairs well with a side of steamed vegetables or a fresh green salad.
