Why Make This Recipe
Tequila Lime Chicken Burrito Bowl is a mouthwatering and simple dish that brings the flavors of Mexico right to your table. This recipe is perfect for busy weeknights or meal prep for the week ahead. It combines juicy grilled chicken with fresh veggies, beans, and savory rice, making it both delicious and filling. Plus, you can customize it just the way you like!
How to Make Tequila Lime Chicken Burrito Bowl
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 cup tequila
- 1/4 cup lime juice
- 1 chipotle pepper in adobo sauce, chopped
- 1/4 cup chopped cilantro
- 3 garlic cloves, minced
- 1 teaspoon kosher salt (or more to taste)
- 1 can pinto beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 2 cans corn (drained)
- 1-2 avocados, diced
- 1 red sweet pepper
- 2 cups shredded cheese
- Cilantro Lime Garlic Rice
- Tortilla chips or flour tortillas
- Sour cream and salsa for garnish
Directions
- In a bowl, whisk together the tequila, lime juice, chopped chipotle pepper, minced garlic, salt, and cilantro.
- Pour the marinade into a large bowl and add the chicken thighs. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
- Heat your grill to medium-high. Cook the marinated chicken for about 6-8 minutes on each side or until the internal temperature reaches 154°F and juices run clear. Remove from the grill and let it rest for 10 minutes before slicing.
- While the chicken is resting, add the sliced red sweet pepper to the grill. Roast for a couple of minutes on each side until softened. Slice the pepper as well.
- Assemble your burrito bowls by adding the sliced chicken, roasted peppers, pinto beans, black beans, corn, diced avocados, and shredded cheese.
- Serve with tortilla chips, sour cream, and salsa if desired. Enjoy!
How to Serve Tequila Lime Chicken Burrito Bowl
Serve your Tequila Lime Chicken Burrito Bowl in large bowls or plates. You can layer the ingredients in any order you like, starting with rice, then adding beans, chicken, veggies, and finally toppings like cheese, avocado, sour cream, and salsa. Don’t forget to add some crunchy tortilla chips on the side for extra texture!
How to Store Tequila Lime Chicken Burrito Bowl
To store leftovers, place them in an airtight container. You can keep it in the refrigerator for up to 3-4 days. When you’re ready to enjoy your leftovers, just reheat the chicken and rice in the microwave or on the stovetop until heated through. Fresh toppings like avocado are best added right before serving.
Tips to Make Tequila Lime Chicken Burrito Bowl
- Let the chicken marinate overnight if possible; this enhances the flavor.
- Feel free to replace or add any of your favorite veggies, like corn or diced tomatoes.
- If you don’t have a grill, you can also cook the chicken in a skillet.
- Adjust the spice level by adding more or less chipotle pepper based on your preference.
Variation
You can make this dish vegetarian by omitting the chicken and adding extra beans or grilled vegetables. Consider adding a protein like tofu or tempeh for more texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts are a great substitute! Just be careful not to overcook them to keep them juicy.
Can I use lime juice from a bottle?
Yes, bottled lime juice is fine, but fresh lime juice will give the best flavor.
Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken a day before, and prep all the toppings ahead to make assembling quick and easy on the day of serving.
Tequila Lime Chicken Burrito Bowl
Ingredients
For the Marinade
- 6 pieces boneless skinless chicken thighs Can substitute with chicken breasts
- 1/2 cup tequila Use your favorite brand
- 1/4 cup lime juice Fresh lime juice is preferred
- 1 piece chipotle pepper in adobo sauce, chopped Adjust based on spice preference
- 1/4 cup chopped cilantro Fresh cilantro for added flavor
- 3 cloves garlic, minced Garlic adds depth to the marinade
- 1 teaspoon kosher salt Or more to taste
For the Bowl
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 cans corn, drained
- 1-2 pieces avocados, diced Adjust based on preference
- 1 piece red sweet pepper For grilling
- 2 cups shredded cheese Cheddar or a blend works well
- Cilantro Lime Garlic Rice Use pre-cooked rice for convenience
- Tortilla chips or flour tortillas For serving
- Sour cream and salsa For garnish
Instructions
Preparation
- Whisk together the tequila, lime juice, chipotle pepper, garlic, salt, and cilantro in a bowl.
- Pour the marinade into a large bowl and add the chicken thighs. Cover and refrigerate for at least 4 hours or overnight.
Cooking
- Heat grill to medium-high and cook marinated chicken for 6-8 minutes on each side or until the internal temperature reaches 154°F.
- Remove the chicken from the grill and let it rest for 10 minutes before slicing.
- Grill the sliced red sweet pepper until softened, about a couple of minutes on each side.
Assembly
- Assemble burrito bowls by adding the sliced chicken, roasted peppers, pinto beans, black beans, corn, diced avocados, and cheese.
- Serve with tortilla chips, sour cream, and salsa as desired.