Love Chipotle but want to make it at home? This video has you covered! Today, Chef Ken is sharing his family-approved recipe for a copycat Chipotle Chicken Bowl, featuring juicy grilled chicken thighs, flavorful cilantro lime rice, fresh pico de gallo, and creamy guacamole. Learn step-by-step how to recreate this fan-favorite dish in your own kitchen-better and cheaper than takeout!
Get ready to impress your friends and family with this delicious, easy-to-follow recipe that hits all the right notes. Don’t forget to like, comment, and subscribe for more mouthwatering recipes every week!
📌 Ingredients:
Chipotle chicken thighs
Cilantro lime rice
Pico de Gallo
Guacamole
👨‍🍳 Steps: 1️⃣ Marinate and grill the chicken thighs to perfection.
2️⃣ Make fluffy, flavorful cilantro lime rice.
3️⃣ Chop up the freshest veggies for homemade pico de Gallo.
4️⃣ Mash up the creamiest guacamole.
5️⃣ Assemble the ultimate Chipotle-style bowl!
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Recipes:
Chipotle Chicken
Ingredients:
2 lbs chicken thighs, boneless and skinless
2 tbsp olive oil
2 chipotle peppers in adobo sauce
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
½ tsp oregano
Juice of 1 lime
Salt and pepper to taste
Instructions:
Blend chipotle peppers, olive oil, lime juice, and spices into a smooth marinade.
Pour marinade over chicken thighs in a bowl or zip-top bag. Let marinate for at least 2 hours (overnight for best flavor).
Preheat a grill or skillet to medium-high heat.
Grill chicken for 5-6 minutes per side until fully cooked. Rest for 5 minutes before slicing.
Cilantro Lime Rice
Ingredients:
2 cup basmati or long-grain white rice
4 cups water
1 tbsp olive oil
Zest of 1 lime
Juice of 2 limes
¼ cup fresh cilantro, finely chopped
½ tsp salt
Instructions:
Rinse rice under cold water until water runs clear.
In a medium saucepan, heat olive oil and toast rice for 1-2 minutes.
Add water and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let rest for 5 minutes.
Fluff rice with a fork, then stir in lime zest, lime juice, and cilantro.
Pico de Gallo
Ingredients:
4 Roma tomatoes, diced
½ medium red onion, finely chopped
1 jalapeño, finely chopped (optional)
¼ cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Instructions:
Combine all ingredients in a bowl.
Stir to mix and taste for seasoning. Adjust salt or lime as needed.
Let sit for 10 minutes for flavors to meld.
Guacamole
Ingredients:
3 ripe avocados
Juice of 1 lime
½ medium red onion, finely chopped
¼ cup fresh cilantro, chopped
Salt and pepper to taste
Instructions:
Scoop avocado flesh into a bowl and mash with a fork to desired consistency.
Add lime juice, onion, and cilantro. Stir until combined.
Season with salt and pepper to taste.
Chipotle White Corn Salsa
Ingredients:
1 ½ cups frozen white corn, thawed (or fresh white corn, cooked and cooled)
½ medium red onion, finely chopped
1 jalapeño, finely chopped (remove seeds for less heat)
1 poblano pepper, finely chopped (remove seeds for less heat)
¼ cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Instructions:
Prepare the Corn: If using frozen corn, thaw completely and pat dry. If using fresh corn, grill or boil it, then allow it to cool before cutting the kernels off the cob.
Mix Ingredients: In a medium bowl, combine the corn, red onion, jalapeño, and cilantro.
Add Lime Juice: Squeeze fresh lime juice over the mixture and toss to combine.
Season to Taste: Add salt to taste and adjust lime juice or jalapeño for desired flavor.
Chill and Serve: Refrigerate for at least 15 minutes to let the flavors meld. Serve as part of your Chipotle chicken bowl or with tortilla chips.