Get that signature smoky, spicy flavor at home with this easy copycat recipe. Tender chicken marinated in a bold chipotle adobo sauce and grilled to perfection. Perfect for burritos, bowls, or tacos.
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
A vibrant, chunky salsa packed with sweet corn, hearty black beans, and crisp veggies. Dressed in a zesty lime vinaigrette, it's the perfect dip for tortilla chips or a fresh topping for tacos.
About Chipotle Chicken, Cilantro Lime Rice and Corn and Black Bean Salsa
Smoky chipotle chicken with zesty cilantro lime rice – perfectly spiced and protein-packed!
This tex_mex dish is perfect for dinner. With 1086.3899999999999 calories and 60.449999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp black pepper (freshly ground)
2 tbsp water
1 tbsp lime juice (freshly squeezed)
Instructions
1
Prepare the Marinade
In a blender or food processor, combine the chipotle peppers, adobo sauce, 2 tablespoons of vegetable oil, ancho chili powder, cumin, oregano, minced garlic, salt, pepper, water, and fresh lime juice.
Blend on high for 30-60 seconds until the marinade is completely smooth and has a paste-like consistency.
2
Marinate the Chicken
Place the chicken thighs in a large bowl or a resealable plastic bag.
Pour the blended marinade over the chicken, ensuring each piece is thoroughly coated.
Seal the bag or cover the bowl and refrigerate for at least 1 hour. For best results and deeper flavor, marinate for 4 to 8 hours.
3
Cook the Chicken
Preheat your grill or a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of vegetable oil to the skillet if using.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Place the chicken on the hot grill or skillet. Cook for 6-8 minutes per side, until well-charred and cooked through.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part.
4
Rest and Chop
Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute, resulting in moist, tender chicken.
After resting, chop the chicken into small, bite-sized pieces, similar to how it's served at Chipotle.
5
Serve
Serve the chopped chicken immediately while warm. It's perfect for building your own burrito bowls, tacos, salads, or quesadillas.
289cal
5gprotein
57gcarbs
4gfat
Ingredients
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.