GrillMexican
Chicken burrito bowl
Thighs, chile-lime, a hot grate, then rice, beans, corn, pico, crema, cotija. Breast dries. Thighs do not.
Made it?
40 min · 25 min hands-on · pull 175°F · rest 6 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- boneless chicken thighs3 lb
- kosher salt2 tsp
- cumin1 tsp
- chile powder1 tsp
- garlic cloves2
- limes2
- cooked rice2 cups
- black beans, warmed1 can
- corn, charred1 cup
- pico de gallo1 cup
- crema1/2 cup
- and cilantrocotija
Method
- 1
Salt, cumin, chile, garlic, one lime. 20 minutes.
- 2
Hot grate 5–6 minutes a side to 175°F. Rest 6. Slice.
- 3
Rice, beans, corn, chicken, pico, crema, cotija, cilantro.
If you don’t have it
- chicken thighs → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- boneless chicken thighs → What you actually have, if it is the same muscle family. Ground turkey is a different bowl in this library. This is grilled thigh.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
Same cut
Chicken thighs
Grill it, bowl it, shred it.