Grilled Chicken Burrito Bowls
Recipe by Gingham
Charred, spiced chicken over rice with black beans, red cabbage, avocado, cilantro, and a roasted red salsa.
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- 2 limes, juiced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 2 cloves garlic, grated
Roasted red salsa
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 small onion
- 1 clove garlic
- 1 chipotle in adobo (optional)
- 1/4 tsp kosher salt
Bowls
- 4 cups cooked rice
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups shredded red cabbage
- 1 ripe avocado, sliced
- 2 cups chopped romaine
- 1/2 cup cilantro leaves
- 2 green onions, sliced
Method
Toss the chicken with the oil, all but 1 tbsp of the lime juice, chili powder, cumin, paprika, salt, and garlic. Let it sit while you make the salsa, or up to a day in the fridge.
Blend the salsa ingredients with the last 1 tbsp of lime juice until mostly smooth.
Heat a grill or grill pan over medium-high heat. Grill the chicken, turning once, until charred and 175°F inside, 5 to 7 minutes a side.
Rest it for 5 minutes, then slice it.
Warm the beans. Fill bowls with rice, romaine, beans, cabbage, and avocado, add the chicken, spoon salsa over it, and finish with the cilantro and green onions.
Notes from the source
Thighs stay juicy at the higher temperature. With breasts, take them off at 165°F.