Recipe: At Home Chipotle Chicken Bowl


I love Chipotle [restaurant] but I hate standing in long lines. I hate being told guac is extra.



So I searched the  internet to find out what spices are used in the marinade to make that chicken so bomb. Let me share my easy recipe.


PHASE I: Marinate.

To make the marinade you’re going to need:

  • 1/2 cup of adobo sauce – you can buy a jar or can with chipotle chiles at most markets on the ethnic food aisle. Drain the sauce to be used in marinade.
  • 1/2 bag of dried ancho chiles – In the market, they’ll be on the spice aisle and may be called California Style (Anaheim) or New Mexico Style (Hatch). They are the same peppers you buy to make chile relleno, but when they ripen, they’re red in color. You can soak these overnight, then drain. I did not soak the peppers here. NOTE: Remove the seeds and wear gloves when handling the peppers.
  • 2-3 cloves are garlic (to preference)
  • 1/2 of red onion – You can use more based on your preference. You can chop or dice the onion.
  • 1 tbsp of ground cumin
  • 1 tbsp of oregano
  • 1 tbsp of black ground pepper
  • 1 tsp of white ground pepper
  • A few sprigs of cilantro (to preference)
  • 1/4 cup lime juice – I cut and squeezed a lime here, but you can buy a small bottle of it.
  • 1/2 cup of oil – I used olive oil here


You can use a food processor, a blender, or in my case, a NutriBullet to mix everything together. If your mixture is too thick, you can  add water to loosen it up.

As far as the meat, I bought a 2 lb pack of boneless chicken thighs. You could use chicken breast, but I can almost guarantee you it’ll come out dry dry dry. I washed and seasoned the thighs and let sit while I prepped and made the marinade.We season our food ’round these here parts.


Throw the thighs in a gallon Ziplock bag, pour in marinade. Zip and throw in the fridge overnight.

PHASE II: Grill.

You don’t HAVE to grill the meat, but I wanted to get that char flavor. If you follow me on Snap Chat, you witnessed my grilling shenanigans. It was my first time grilling, and I must say my eyebrows are still in-tacked.

I started out with the meat on foil.


I let the chicken cook for about 7 minutes, then I decided to put the meat straight on the grill for a few minutes. After all, that was the whole point of me grilling it.


PHASE III: Put it all together.

Once the chicken is done, you cut it up using a sharp knife.


For my bowl, I used jasmine rice (it’s my favorite, so I have an abundant supply of it), black beans (seasoned, of course), green and red cabbage, and some pico de gallo. You can really add what you want. I used cabbage as oppose to lettuce because cabbage gives it more flavor, and it has WAY more nutrients than lettuce.



This recipe yields 3-4 bowls. Obviously, the more chicken, the more bowls.


I made two bowls to eat right away, and packed two for my work lunch. I didn’t add guac to my bowl here because by the time I figured out the grill situation, I wasn’t about to cut up any avocados.

Hopefully, this post was of value. If you have any questions, or I wasn’t clear on a part of the recipe, feel free to comment or message me on Instagram @Asia.Alexander. Thanks for reading!