@jackiehartlaub shares her go-to recipe for flavorful chipotle chicken bowls. A simple 3-ingredient marinade makes boneless, skinless chicken thighs incredibly juicy and perfect for grilling, then serving over a fresh salad.
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In a blender, combine the can of chipotle peppers in adobo sauce, lime juice, and salt. Blend until smooth.
Place chicken thighs in a large zip-top bag and pour the marinade over them. Seal the bag, ensuring the chicken is fully coated.
Marinate in the refrigerator for at least 4 hours, or up to a full day.
Preheat a grill to high heat. Place the marinated chicken thighs on the hot grates.
Grill for 5-7 minutes per side, until cooked through and nicely charred.
Remove the chicken from the grill, let it rest for a few minutes, then slice it into bite-sized pieces.
To assemble the salad, place mixed greens in a bowl and top with the sliced chipotle chicken, corn, shredded cheese, creamy chipotle dressing, and a scoop of guacamole.
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