Hot Honey Chipotle Chicken Bowls

DinnerLunch

Jun 12

Written By Ginna

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 20 minutes (plus marinating time)

Chipotle had this hot honey chicken for a limited time and I immediately knew I was going to miss it once it disappeared from the menu. I kept thinking about the sweet heat combo, so I ended up marinating some chicken thighs at home and turning it into these rice bowls for lunch prep during the week.

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*Hot honey chipotle chicken served over rice with corn, pico de gallo, lettuce, cheese, and sour cream.*

The marinade is what makes these bowls. I like using chicken thighs because they stay juicy even after reheating, which matters when you are making lunches ahead of time. The hot honey helps the chicken char slightly in the pan while the chipotle peppers give it that smoky flavor that reminds me of the Chipotle version.

I kept the toppings pretty classic here with shredded lettuce, pico, corn, cheese, and sour cream. You can mix it up depending on what you have in the fridge. Avocado, black beans, pickled onions, or tortilla strips all work well too.

These bowls hold up really well for meal prep. I usually store the cold toppings separately and reheat the rice and chicken before assembling. The chicken tastes even better the next day after the marinade has had more time to settle in.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 620 • 💪 Protein/Serving: 36g

For the hot honey chipotle chicken

1 1/2 lbs boneless skinless chicken thighs, diced
2 tbsp olive oil
2 tbsp hot honey
1 tbsp honey
1-2 chipotle peppers in adobo, finely chopped
1 tbsp adobo sauce
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
Juice of 1/2 lime

For the bowls

3 cups cooked white rice (or cilantro lime rice)
1 cup corn kernels
1 cup shredded lettuce
1/2 cup pico de gallo
1/2 cup shredded Mexican blend cheese
1/2 cup sour cream
Fresh cilantro, chopped
Lime wedges for serving

Steps

Step 1

Add the diced chicken thighs to a large bowl. Add the olive oil, hot honey, honey, chopped chipotle peppers, adobo sauce, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Stir until the chicken is fully coated.

Step 2

Cover the bowl and refrigerate for at least 30 minutes. If you have time, let it marinate for 2-4 hours for deeper flavor.

Step 3

Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for 4-5 minutes without moving it too much so the edges can caramelize.

Step 4

Flip the chicken and continue cooking for another 4-6 minutes until fully cooked through and slightly charred around the edges. The honey will darken quickly toward the end, so keep an eye on it.

Step 5

Warm the rice and prep your toppings while the chicken cooks. If using canned or frozen corn, warm it briefly in the microwave or in a small skillet.

Step 6

Divide the rice between bowls. Top with the hot honey chipotle chicken, corn, lettuce, pico de gallo, cheese, and sour cream.

Step 7

Finish with chopped cilantro and a squeeze of lime before serving.

Make it your own!

🌶️ Make it spicier
Add another chipotle pepper or drizzle extra hot honey over the finished bowl for more heat.
🥑 Add avocado
Diced avocado makes these bowls feel extra fresh and works really well with the smoky chicken.
🫘 Add black beans
If you want to stretch the meal prep further, black beans make these bowls more filling and add extra protein.
🌮 Turn it into tacos
Skip the rice and pile everything into warm tortillas instead.