By Amanda Haas
Add some fresh & zesty flavor to your weeknight dinner routine with Amanda Haas' recipe. The chipotle-lime marinade takes the chicken to the next level and an added drizzle ties the rest of the bowl together.
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|1/4 Cup||fresh squeezed lime juice|
|3 Tablespoon||chipotle peppers in adobo sauce|
|3 Tablespoon||minced red onion|
|2 Tablespoon||fresh mint leaves|
|1 Teaspoon||dried oregano|
|3 Clove||garlic, peeled|
|1 Teaspoon||kosher salt|
|As Needed||freshly ground black pepper|
|1/2 Cup||avocado, canola or grapeseed oil|
|6 Whole||boneless, skinless chicken thighs|
|2 Whole||ripe avocados|
|1 Teaspoon||kosher salt, plus more as needed|
|2 Whole||limes, juiced|
|2 Tablespoon||minced red onion|
|2 Tablespoon||chopped cilantro|
|6 Cup||shredded romaine lettuce|
|1 Can||(15 oz) black beans, rinsed, drained and warmed|
|1 Cup||grilled or raw corn kernels|
|1 Cup||Cherry tomatoes, sliced|
|1 Cup||crumbled tortilla chips or strips|
|1/2 Cup||shredded jack cheese or crumbled cotija cheese|
|2 Tablespoon||chopped mint|
To make the marinade, place the lime juice, chipotle, red onion, mint, honey, spices and garlic in a food processor or blender. Add kosher salt and a fresh grinding of pepper. Pulse until fairly smooth. With the motor still running, add the oil and puree until all ingredients are combined. Taste, adding additional salt if necessary.
1/4 Cup fresh squeezed lime juice
3 Tablespoon chipotle peppers in adobo sauce
3 Tablespoon minced red onion
2 Tablespoon fresh mint leaves
1 Tablespoon honey
1 Teaspoon dried oregano
1 Teaspoon cumin
3 Clove garlic, peeled
1 Teaspoon kosher salt
As Needed freshly ground black pepper
1/2 Cup avocado, canola or grapeseed oil
Place the chicken thighs in a glass bowl or large resealable bag for marinating. Add half of the marinade and coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours. Reserve the remaining half of the marinade.
6 Whole boneless, skinless chicken thighs
To make the guacamole, place the avocados in a large bowl and sprinkle with kosher salt. Using a fork, pastry blender or potato masher, blend until the avocados are almost smooth, or to your desired consistency for guacamole. Add the lime juice, red onion and cilantro. Stir to combine. Taste, adding more salt if necessary. To keep the color fresh for the guacamole, place a layer of plastic wrap directly on the top of the guacamole, making sure the entire surface is covered. Set aside until using (or up to 1 hour).
2 Whole ripe avocados
1 Teaspoon kosher salt, plus more as needed
2 Whole limes, juiced
2 Tablespoon minced red onion
2 Tablespoon chopped cilantro
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
Once hot, place the chicken thighs directly on the grill grate, ensuring any extra marinade drips off into the bowl before placing it on the grill. Cook until the internal temperature of the chicken reaches 165°F, about 20 to 30 minutes.
400 ˚F / 204 ˚C
165 ˚F / 74 ˚C
Remove from the grill and allow to rest for 10 minutes before dicing the chicken.
To assemble the bowls, place all of the lettuce in a large mixing bowl. Drizzle with a few tablespoons of the marinade. Taste, adding a little more oil if necessary to tone down the spice. Divide the lettuce evenly between 4 bowls, then add 1/4 of each of the other bowl ingredients in clusters around the bowl. Top with the chicken, a dollop of guacamole and an additional drizzle of the marinade. Enjoy!
6 Cup shredded romaine lettuce
1 Can (15 oz) black beans, rinsed, drained and warmed
1 Cup grilled or raw corn kernels
1 Cup Cherry tomatoes, sliced
1 Cup crumbled tortilla chips or strips
1/2 Cup shredded jack cheese or crumbled cotija cheese
2 Tablespoon chopped mint