Ingredients Instructions

Marinade

2 canned chipotle chiles in adobo sauce, minced 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice 1 tablespoons pure ground ancho chile 1 tablespoons minced garlic 2 teaspoons ground cumin 1 teaspoons kosher salt 1/4 teaspoons freshly ground black pepper

 

3 boneless, skinless chicken breast halves, each about 6 ounces

Rice

1 1/2 cups long-grain white rice 3 cups low-sodium chicken broth 1/2 teaspoons kosher salt 1/4 cups finely chopped fresh cilantro leaves 2 tablespoons fresh lime juice

 

2 ripe Hass avocados, cut into ½-inch dice 2 medium tomatoes, cut into ½-inch dice 1/2 cups finely chopped red onion, rinsed in a sieve under cold water 1 can 15 ounces pinto beans, rinsed 1 cups crumbled queso fresco 2 limes, cut into wedges 1 bag 12 ounces tortilla chips

• Facebook
• Instagram
• TikTok
• YouTube

Print this

Take your grill anywhere

Fire up your grill

Download the app

1. In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, and refrigerate while you prepare the rice.
2. In a medium saucepan over medium heat on the stove, bring the rice, broth, and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
3. While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F) .
4. While the rice is cooking, prepare the grill for direct cooking over medium heat (400°F) .
5. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.
6. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first,overdirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.
7. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first,overmedium heat, with the lid closed, until the thickest part of the chicken registers 165°F , 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.
8. Divide the rice evenly between individual bowls. Top the rice with equal amounts of chicken, avocado, tomato, onion, beans, and queso fresco. Serve with lime wedges and tortilla chips.