Chipotle Chicken Bowl

Chipotle Chicken Bowl

Juicy, smoky chipotle-rubbed chicken thighs served over Grain Trust Cilantro Rice with corn, black beans, pico de gallo, and avocado. Quick enough for a weeknight, flavorful enough to impress.

Serves 4  |  Prep: 5 min  |  Cook: 15 min  |  Paired with: Grain Trust Cilantro Rice

Chicken

• 1 lb skin-on chicken thighs

• 2 tbsp olive oil

• 1 tsp chipotle chili powder

• ½ tsp chili powder

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp ground coriander

• ½ tsp garlic powder

• 1 ½ tsp sea salt

• ¼ tsp black pepper

• 1 tbsp fresh lime juice

Bowl

• 3 cups Grain Trust Cilantro Rice, cooked

• 1 cup sweet corn, canned or fresh

• 1 can black beans, drained and rinsed (15 oz)

• 1 cup pico de gallo

• 1 avocado, sliced

• lime wedges (optional)

Instructions

1. Pat the chicken thighs dry. Whisk together the olive oil, all spices, and lime juice. Rub evenly over the thighs, including under the skin. Rest at room temperature for 15 minutes.

2. Heat a large skillet over medium-high heat until very hot. Place thighs skin-side down and cook undisturbed for 5–7 minutes until the skin is deep golden and crispy. Flip, cover, and reduce heat to medium. Cook for 6–8 more minutes until internal temperature reaches 165°F. Rest 5 minutes before serving.

3. Spoon rice into bowls and top with the chicken thighs skin-side up. Add corn, black beans, pico de gallo, and avocado. Finish with a squeeze of lime.

Tips

Skin-on thighs: Thighs stay juicy even if cooked a little longer than planned. Start skin-side down and don't move until the skin releases naturally from the pan.

Getting crispy skin: Pat completely dry before rubbing — moisture is the enemy of a good sear.

Temperature check: Thighs are even better cooked up to around 175°F — they stay incredibly juicy past the 165°F safe mark.

Elevate the bowl: Warm the black beans with a pinch of cumin. Char the corn in a dry skillet for extra smokiness.