Chipotle Honey Lime Chicken Bowl
Chicken breast seared in a chipotle-honey-lime glaze, served over cilantro lime rice with black beans and charred corn.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Chipotle peppers in adobo bring smoke and steady heat; honey and lime pull the glaze back toward bright and sticky. The trick is adding the glaze at the very end, once the chicken is cooked, so the honey thickens instead of burning in the pan.
Why this recipe works
The chicken is seasoned twice: a dry cumin rub that browns in the hot pan, then a glaze added at the end. Honey burns quickly over high heat, so cooking it for only a minute on low gives a sticky coating without bitter, scorched sugar.
Ingredient notes
Chipotles in adobo vary a lot in heat between brands. Start with one pepper if you are unsure, taste the glaze, and add the second if you want more smoke and heat. Leftover chipotles freeze well in a small container.
Common mistakes
- Adding the glaze before the chicken is cooked through, which burns the honey long before the meat is done.
- Crowding the skillet, which stops the chicken from browning. Cook in two batches if your pan is smaller than 12 inches.
What to serve with it
Add sliced avocado, pickled red onions or a spoonful of plain Greek yogurt to cool the chipotle heat.
Meal prep
Pack the rice, beans and corn in the bottom of each container and the chicken on top. Keep any extra garnishes like avocado separate and add them on the day.
More bowls like this
Cooking tips
Dry the thawed corn thoroughly on a towel; wet kernels steam instead of charring. Keep the chicken pieces roughly the same size so they finish cooking together. If the glaze reduces too fast, add a teaspoon of water and toss again.
Swaps and variations
Use boneless, skinless chicken thighs; they need 1 to 2 minutes longer to reach 165°F (74°C). Swap the white rice for brown rice and allow about 40 minutes of cooking time. Maple syrup works in place of honey.
Storing and reheating
Refrigerate within 2 hours of cooking in airtight containers for up to 4 days. Reheat until the chicken is steaming hot throughout (165°F / 74°C), adding a splash of water to the rice so it does not dry out.
Recipe
Chipotle Honey Lime Chicken Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
- For the rice
- For the chicken
- For the glaze
- For the bowls
You’ll need: large cast-iron or heavy skillet; medium saucepan with lid; small bowl; instant-read thermometer
Method
-
Combine the rinsed rice, water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low and cook 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff and fold in 1 tablespoon lime juice and the chopped cilantro.
-
While the rice cooks, stir together the chopped chipotle peppers, adobo sauce, honey, 2 tablespoons lime juice, lime zest and garlic in a small bowl. Set the glaze aside.
-
Heat a dry cast-iron skillet over high heat for 2 minutes. Add the corn in a single layer and leave it alone for 3 to 4 minutes, until some kernels are blackened in spots, then stir and cook 1 minute more. Transfer to a plate.
-
Pat the chicken dry and toss with the cumin and salt. Add the olive oil to the same skillet over medium-high heat. When it shimmers, add the chicken in one layer and sear without moving for 4 minutes, until browned underneath.
-
Turn the pieces and cook 3 to 4 minutes more, until the chicken is no longer pink in the center and reads 165°F (74°C) on an instant-read thermometer.
-
Reduce the heat to low, pour in the glaze and toss for 60 to 90 seconds, until it bubbles, thickens and coats the chicken. Take the pan off the heat right away so the honey does not scorch.
-
Warm the black beans in a small pan or the microwave. Divide the rice among 4 bowls and top with the chicken, black beans and charred corn. Spoon any glaze left in the skillet over the chicken.
Questions
How spicy is this bowl?
With two chipotle peppers it has a moderate, smoky heat. Use one pepper and only the adobo sauce for a milder bowl.
Can I make the glaze ahead?
Yes. Mix it up to 3 days ahead and keep it covered in the fridge.
Can I grill the chicken instead?
Yes. Grill whole breasts over medium-high heat to 165°F (74°C), slice, then toss the slices in the warmed glaze.
Comments