Chipotle Chicken Bowls with Charred Corn Salsa & Creamy Chipotle Sauce

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These Chipotle Chicken Bowls are loaded with juicy marinated chicken thighs, fluffy rice, black beans, fresh charred corn salsa, crisp toppings, and a creamy chipotle lime sauce. A flavorful, restaurant-style meal that’s easy to make at home and perfect for busy weeknights or meal prep. Fun Fact my kids have never had Chipotle’s food before, and my husband and I had it about 15-20 years ago and I don’t even remember what I got so we don’t have anything to compare it to. My kids loved making their own bowls with all the toppings, so it was a win in our house!

Why you will love this recipe-

• Packed with smoky, bold chipotle flavor that tastes restaurant-quality at home
• Juicy marinated chicken thighs stay tender and flavorful.
• The creamy chipotle sauce and fresh corn salsa balance heat with freshness.
• Easy to customize with your favorite toppings and add-ins.
• Great for meal prep, family dinners, or build-your-own bowl nights.

Ingredients you will need-

Chicken marinade-

• 2- 3 pounds boneless, skinless chicken thighs, cut into small pieces.
• 2 chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 1-2 limes juiced
• 4 cloves of garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• small splash of vinegar

Corn Salsa-

• 2 cups fresh or frozen corn
• 1/3 cup diced red onion
• 1 jalapeno, minced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• pinch of chili powder and paprika
• 1 teaspoon sugar

Creamy Chipotle Sauce-

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 lime, juiced
• 1-2 chipotle peppers in adobo sauce
• 1-2 garlic cloves
• 1 teaspoon salt
• water to thin

How to make-

Step 1. First for the marinade combine all of the ingredients except for the chicken in a blender and blend until smooth. Mix the blended marinade with the chicken, cover, and place in the refrigerator for at least 2 hours or overnight.

Step 2. When ready to cook the chicken heat up a neutral oil on high and put the chicken in and do not touch. Let it sear on all sides and cook until done. I made mine in a big wok and it took about 25 minutes to fully cook the chicken. If you have a smaller pan you might want to cook in two batches.

Step 3. Corn Salsa- First chop up all your ingredients like the onion, jalapeno, and cilantro. Then heat up a pan to med-hi heat and add 1 tablespoon of olive oil. Add the corn first and get a char on it. Then add the onion, jalapeno, and spices. Cook for 5 minutes, then add in the lime juice and cilantro

Step 4. For the creamy chipotle sauce add all the ingredients into the blender and blend until smooth.

Step 5. To assemble the chipotle chicken bowls, get a big bowl or plate and put a layer of rice down (I made Jasmine rice and added a little bit of lime juice and chopped cilantro when it was finished cooking). Then put on whatever toppings you like, black beans, shredded cheese, shredded lettuce, corn salsa, tomatoes, guacamole, sour cream, queso cheese, and finish with the creamy chipotle sauce. Enjoy it by scooping bites with tortilla chips, with a fork, or wrap it all up in a flour tortilla as a burrito!

Tips-

• Marinate the chicken at least 2 hours for the best flavor (overnight is even better).
• Cook the chicken over high heat to get those slightly charred edges.
• Char the corn in a skillet for extra smoky flavor in the salsa.
• Prep toppings ahead of time for quick bowl assembly during busy weeknights.
• Add fresh lime juice right before serving to brighten all the flavors.

Storage-

• Store chicken, rice, salsa, and toppings separately in airtight containers in the refrigerator for up to 4 days.
• Reheat the chicken and rice in the microwave or skillet until warmed through.
• The chipotle sauce stays fresh in the refrigerator for 4–5 days.
• Corn salsa tastes even better after chilling for a few hours. Stays good for 4-5 days.