This homemade chicken burrito bowl combines smoky chipotle-marinated chicken thighs with fresh pico de gallo, creamy guacamole, and cilantro-lime rice for a restaurant-quality meal. The slow-cooked chipotle marinade infuses deep flavor into the chicken while keeping it tender and moist.
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Trim any excess fat from the chicken thighs. Rinse them in a bowl with water and vinegar, then pat dry.
Blend the entire can of chipotle peppers in adobo sauce to create the marinade.
Place the chicken and blended marinade in a large resealable bag. Mix well to coat and refrigerate for at least 3 hours, or overnight for best results.
Prepare the pico de gallo by combining diced roma tomatoes, red onion, cilantro, and jalapeño in a bowl.
Season the pico de gallo with the juice of half a lemon, one lime, and salt. Stir to combine and set aside.
To make the guacamole, halve and pit the avocados, then scoop the flesh into a large bowl and mash to your desired consistency.
Add salt, diced red onion, chopped cilantro, diced jalapeño, and the juice of 1-2 lemons and 1-2 limes to the mashed avocado. Mix until well combined.
To cook the rice, rinse it thoroughly. Add the rice to a pot with water, salt, canola oil, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and the rice is tender.
Preheat a grill. Place the marinated chicken on the grill and season one side with salt. Grill for about 5 minutes per side, or until cooked through with nice char marks.
Remove the chicken from the grill, place it on a plate, and cover with aluminum foil. Let it rest for 10 minutes to lock in the juices.
Once the rice is cooked, remove and discard the bay leaves. Stir in the chopped cilantro, lemon juice, and lime juice.
Dice the rested chicken into bite-sized pieces.
Assemble your burrito bowl by layering the cilantro-lime rice, diced chicken, pico de gallo, and guacamole. Top with freshly grated Monterey Jack cheese and enjoy.
Store cooked chicken and rice separately in airtight containers for up to 3 days. Reheat chicken gently in a skillet over medium heat with 1-2 tbsp water to prevent drying. Pico de gallo and guacamole keep 1-2 days refrigerated; assemble bowls fresh to avoid sogginess.
grill or grill pan · food processor or blender (for chipotle marinade)
Yes, but chicken thighs stay juicier and more flavorful. If using breasts, reduce cooking time by 5-10 minutes and watch closely to avoid drying them out.
Marinate for at least 2 hours, up to 24 hours in the refrigerator. Longer marinating intensifies the chipotle flavor.
Yes. Cook the chicken and rice up to 3 days ahead. Store separately and assemble fresh bowls when ready to eat. Keep pico de gallo and guacamole in airtight containers for up to 2 days.
Substitute with smoked paprika (1-2 tsp) plus a pinch of cayenne for heat, though the authentic smoky flavor will differ.
Grill until internal temperature reaches 165°F (74°C) at the thickest part, or until juices run clear when pierced.
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