Who needs a trip to Chipotle when you can easily replicate the amazing chicken burrito bowl right at home? A quick and easy marinade takes the chicken to a juicy next level and dare we say it...even better than the fast-casual chain.
Marinade the chicken ahead of time and grill it up right before you're ready to serve the burrito bowls. Below, we listed a variety of toppings that make the burrito bowl great, but the idea behind this customizable recipe is to add in whatever you love. Pinto or black beans, pico de gallo or spicy salsa? It's totally up to you! You can prepare all of the toppings from scratch or cut down on the cooking time by using local grocery store ingredients. All of the toppings can be found pre-made. You can also tuck this chicken inside a burrito. Make it as custom as you want, just like Chipotle.
In non-burrito uses, this chicken can easily work stuffed in enchiladas or as a nacho fixing. It's super versatile to use in many Mexican dishes and any leftovers are also great as a topping for a make-ahead salad.
- For Marinade:
- 1/2 medium yellow onion, roughly diced
- 3 cloves garlic, roughly chopped
- Juice of one lime
- 1 tablespoon chili powder
- 1 chipotle pepper, plus one tablespoon of the adobo sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup chicken broth
- For the Burrito Bowl:
- 6 chicken thighs (boneless, skinless, or 4 boneless skinless chicken breasts)
- 3 cups cooked rice (white or brown)
- 1 cup cooked black beans
- 1 cup shredded Monterey jack or Cheddar cheese
- 1 cup salsa
- 1 cup sour cream
- 1 cup guacamole
- 2 cups shredded lettuce
In a blender or food processor, combine all of the marinade ingredients until completely smooth.
Add both the marinade and chicken to a bowl with a lid. Refrigerate for at least an hour or for a maximum of four hours. If you marinate for too long, the lime juice will actually start to cook the chicken.
When you're ready to cook the chicken, heat your grill pan on high heat. Sear the chicken on both sides, then turn the heat to medium-low and cook until the juices run clear, or the internal temperature reaches 165 F.
Remove the chicken from the grill pan and turn off the heat. Allow the chicken to rest for at least 5 minutes. Then chop to your desired size and serve it on top of the rice along with any of the other toppings, like salsa, guacamole, beans, and shredded cheese.