Chipotle Chicken Burrito Bowl
Smoky chipotle-marinated chicken, fluffy cilantro-lime rice, hearty black beans, charred corn relish, and creamy sriracha mayo — all layered into a loaded burrito bowl bursting with texture and flavor.
Prep Time : 30 min
Cook Time : 35 min
Servings : 5
30 min
35 min
5
Ingredients
Cilantro Lime Rice
• 4 ½ cups (900 g) jasmine rice — this one on Amazon
• 4 ½ cups (1.06 L) water
• 6 Tbsp finely chopped cilantro
• 3 Tbsp (42 g) unsalted butter
• Juice of 1 ½ limes
• Kosher salt, to taste
Chipotle Chicken
• 1 ½ cans (about 10.5 oz / 300 g) chipotle peppers in adobo — this one on Amazon
• 1 Tbsp (12 g) kosher salt
• 6 cloves garlic, grated
• 2 ¼ lb (1,020 g) boneless skinless chicken thighs
• Vegetable oil or cooking spray
Black Beans
• 4 ½ Tbsp (50 g) vegetable oil
• 1 ½ white onions, diced
• 1 ½ serrano peppers, thinly sliced
• 1 ½ tomatoes, roughly chopped
• Kosher salt, to taste
• 1 ½ cans (22 oz / 660 g) black beans, drained
• 1 ½ cups (360 ml) chicken stock
• 6 cloves garlic, finely chopped
Corn Relish
• 4–5 corn cobs, husks removed
• 1 ½ jalapeños
• ¾ red onion, finely diced
• 6 Tbsp finely chopped cilantro
• Kosher salt, to taste
• black pepper, to taste
• 1 ½ Tbsp (15 g) white distilled vinegar
Sriracha Mayo
• 1 ½ cups (300 g) mayonnaise
• ¾ tsp (3 g) onion powder
• 6 cloves garlic, grated
• 5 Tbsp (63 g) sriracha — this one on Amazon
• Kosher salt, to taste
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Directions
- Cook the Black Beans
Heat the vegetable oil in a medium saucepan over medium heat. Add the diced onion, sliced serrano, and chopped tomato. Season with salt and sauté 2–3 minutes until softened. Stir in the black beans and chicken stock, bring to a boil, then reduce the heat and simmer until the liquid reduces by about a quarter. Remove from heat and stir in the finely chopped garlic. Keep warm. - Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Drain well, add to a rice cooker with the measured water, and cook as directed. - Finish the Cilantro Lime Rice
Fluff the rice with a fork, then mix in the cilantro, butter, lime juice, and salt to taste. Keep warm - Make the Chipotle Marinade
Pour the adobo sauce into a bowl, roughly chop the chipotle peppers, and add them back in along with kosher salt and grated garlic. Stir to combine. - Marinate the Chicken
Add the chicken thighs to a large bowl, pour the marinade over, and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight. - Sear the Chicken
Heat a grill pan, cast iron, or grill over medium-high heat and lightly oil it. When nearly smoking, add chicken in batches and sear 2–3 minutes per side until deeply browned and lightly charred. - Finish & Dice the Chicken
Continue cooking until fully cooked through. If it’s browning too fast, transfer to a 350°F (180°C) oven to finish. Let rest 10 minutes, then dice into bite-sized pieces. - Char the Corn & Jalapeño
Place the corn directly over an open flame or hot grill, rotating every 1–2 minutes until charred. Char the jalapeño the same way until completely blistered. Let cool slightly. - Make the Corn Relish
Cut the kernels off the cobs into a bowl. Rub off the charred jalapeño skin, remove seeds for a milder flavor, finely dice, and add to the corn along with diced red onion, chopped cilantro, salt, pepper, and vinegar. Toss to combine and adjust seasoning as needed. - Make the Sriracha Mayo
Whisk together mayonnaise, onion powder, grated garlic, and sriracha until smooth. Season with salt and refrigerate until serving. - Reheat & Prep Components
Warm the beans and rice briefly if needed. Set up your bowls and serving toppings. - Assemble & Serve
Add cilantro lime rice to each bowl, spoon black beans beside it, add the diced chipotle chicken, pile on the corn relish, and drizzle generously with sriracha mayo. Serve immediately.
*Notes :
- Marinating the chicken overnight gives the deepest flavor — don’t skip at least 30 minutes.
- If you want restaurant-style char, cook chicken on high heat and avoid overcrowding.
- Add-ins that work perfectly: shredded lettuce, avocado, roasted peppers, or pickled red onions.
- To meal-prep, keep sauce separate and add just before eating so rice stays fluffy.
Nutrition Facts
( per serving )
Calories
~910 kcal
Protein
41 g
Fat
44 g
Carbs
92 g
Calories
~910 kcal
Protein
41 g
Fat
44 g
Carbs
92 g
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Chipotle Chicken Burrito Bowl
Ingredients
Method
- Heat the vegetable oil in a medium saucepan over medium heat. Add the diced onion, sliced serrano, and chopped tomato. Season with salt and sauté 2–3 minutes until softened. Stir in the black beans and chicken stock, bring to a boil, then reduce the heat and simmer until the liquid reduces by about a quarter. Remove from heat and stir in the finely chopped garlic. Keep warm.
- Rinse the jasmine rice under cold water until the water runs clear. Drain well, add to a rice cooker with the measured water, and cook as directed.
- Fluff the rice with a fork, then mix in the cilantro, butter, lime juice, and salt to taste. Keep warm.
- Pour the adobo sauce into a bowl, roughly chop the chipotle peppers, and add them back in along with kosher salt and grated garlic. Stir to combine.
- Add the chicken thighs to a large bowl, pour the marinade over, and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight.
- Heat a grill pan, cast iron, or grill over medium-high heat and lightly oil it. When nearly smoking, add chicken in batches and sear 2–3 minutes per side until deeply browned and lightly charred.
- Continue cooking until fully cooked through. If it’s browning too fast, transfer to a 350°F (180°C) oven to finish. Let rest 10 minutes, then dice into bite-sized pieces.
- Place the corn directly over an open flame or hot grill, rotating every 1–2 minutes until charred. Char the jalapeño the same way until completely blistered. Let cool slightly.
- Cut the kernels off the cobs into a bowl. Rub off the charred jalapeño skin, remove seeds for a milder flavor, finely dice, and add to the corn along with diced red onion, chopped cilantro, salt, pepper, and vinegar. Toss to combine and adjust seasoning as needed.
- Whisk together mayonnaise, onion powder, grated garlic, and sriracha until smooth. Season with salt and refrigerate until serving.
- Warm the beans and rice briefly if needed. Set up your bowls and serving toppings.
- Add cilantro lime rice to each bowl, spoon black beans beside it, add the diced chipotle chicken, pile on the corn relish, and drizzle generously with sriracha mayo. Serve immediately.
Notes
- Marinating the chicken overnight gives the deepest flavor — don’t skip at least 30 minutes.
- If you want restaurant-style char, cook chicken on high heat and avoid overcrowding.
- Add-ins that work perfectly: shredded lettuce, avocado, roasted peppers, or pickled red onions.
- To meal-prep, keep sauce separate and add just before eating so rice stays fluffy.