Description
A flavorful and smoky Honey Chipotle Chicken recipe featuring marinated grilled chicken breasts served with a fresh corn and avocado salsa, perfect for a hearty and vibrant meal.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 chipotle chile in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1/2 lime, juiced
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper to taste
For the Corn Avocado Salsa
- 1 cup grilled fresh corn or defrosted frozen corn
- 1 avocado, peeled and diced
- 1 jalapeño, seeds and vein removed, finely diced
- 1 tablespoon chopped cilantro
- 1/2 lime, juiced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
For Serving
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges and cilantro for garnish
Instructions
- Prepare the Marinade: Whisk together olive oil, chopped chipotle chile, adobo sauce, lime juice, honey, garlic powder, ground cumin, chopped cilantro, salt, and freshly ground black pepper in a bowl to create a flavorful marinade.
- Marinate the Chicken: Place the boneless, skinless chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for 1 to 4 hours to allow the flavors to infuse the meat deeply.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts until they reach an internal temperature of 165°F (74°C), which usually takes about 6-8 minutes per side depending on thickness. Remove from heat and let the chicken rest for a few minutes to retain juices before slicing.
- Make the Corn Avocado Salsa: In a mixing bowl, combine grilled or thawed corn, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and freshly ground black pepper. Mix gently and adjust seasoning as needed to balance heat and acidity.
- Assemble the Dish: Divide the cooked rice evenly among bowls. Top with sliced honey chipotle chicken, spoon over the corn avocado salsa, and sprinkle with crumbled queso fresco or cotija cheese. Garnish with lime wedges and extra cilantro for a fresh finish.
Notes
- Marinate the chicken for at least 1 hour and up to 4 hours for the best flavor.
- Use fresh grilled corn for optimal sweetness and smokiness; frozen corn is a good substitute.
- Adjust the amount of chipotle and jalapeño based on your preferred heat level.
- Allowing the chicken to rest after cooking ensures juicier meat.
- Serve with additional lime wedges for extra tanginess.
