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chipotle chicken burrito bowl recipe

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 5
Course: Main Course
Cuisine: American, Mexican
Calories: 910
Ingredients Method Notes

Ingredients
  

CILANTRO LIME RICE
  • 900 g jasmine rice
  • 1.06 L water
  • 6 tbsp cilantro finely chopped
  • 42 g unsalted butter
  • 1.5 item limes juice of
  • item kosher salt to taste
CHIPOTLE CHICKEN
  • 300 g chipotle peppers in adobo
  • 120 g kosher salt
  • 6 cloves garlic grated
  • 1020 g boneless skinless chicken thighs
  • item vegetable oil or cooking spray
BLACK BEANS
  • 50 g vegetable oil
  • 1.5 item white onions diced
  • 1.5 item serrano peppers thinly sliced
  • 1.5 item tomatoes roughly chopped
  • item kosher salt to taste
  • 660 g black beans drained
  • 360 ml chicken stock
  • 6 cloves garlic finely chopped
CORN RELISH
  • 4–5 item corn cobs husks removed
  • 1.5 item  jalapeños
  • 1 item red onion finely diced
  •  6 tbsp cilantro finely chopped
  • item kosher salt to taste
  • item black pepper to taste
  • 15 g white distilled vinegar
SRIRACHA MAYO
  • 300 g mayonnaise
  • 3 g onion powder
  • 6 cloves garlic grated
  • 63 g sriracha
  • item kosher salt to taste

Method
 

Cook the Black Beans
  1.  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
  1.  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
  1. Fluff the rice with a fork, then mix in the cilantro, butter, lime juice, and salt to taste. Keep warm.
Make the Chipotle Marinade
  1.  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
  1.  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
  1.  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
  1.  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
  1.  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
  1.  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
  1.  Whisk together mayonnaise, onion powder, grated garlic, and sriracha until smooth. Season with salt and refrigerate until serving.
Reheat & Prep Components
  1.  Warm the beans and rice briefly if needed. Set up your bowls and serving toppings.
Assemble & Serve
  1.  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.