Classic Cilantro-Lime Chicken Burrito Bowl

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Seasoned Grilled Chicken Thighs

1. Pat 1¾ pounds boneless skinless chicken thighs dry with paper towels. 2 min
2. Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 3 minced garlic cloves, 1½ teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. 4 min
3. Add the chicken thighs to the marinade, turn to coat, and let sit for at least 10 minutes at room temperature. 10 min
4. Heat a grill pan or large cast-iron skillet over medium-high heat until very hot, about 2 minutes. 2 min
5. Timing-sensitive step. Cook the chicken thighs 5–6 minutes per side, pressing lightly with a spatula, until the internal temperature reaches 165°F and the exterior is deeply charred. 12 min
6. Transfer the chicken to a cutting board and rest 5 minutes, then slice or chop into bite-sized pieces. 5 min

Cilantro-Lime Ricebase

1. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 2 min
2. Zest 1 teaspoon of lime zest and squeeze 2 tablespoons lime juice; roughly chop ⅓ cup fresh cilantro and set aside. 4 min
3. Combine the rinsed rice, 2¼ cups water, ¾ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
4. Reduce heat to the lowest setting, cover tightly, and cook 15 minutes until all the water is absorbed. 15 min
5. Remove from heat and let the rice steam, covered, for 5 minutes. 5 min
6. Fluff the rice with a fork, then fold in the 2 tablespoons lime juice, 1 teaspoon lime zest, and ⅓ cup chopped cilantro until evenly combined. 2 min

Black Bean, Corn, and Pico de Gallo Toppingsside

1. Finely dice 2 Roma tomatoes and ¼ white onion; seed and mince 1 jalapeño; chop ¼ cup fresh cilantro. 8 min
2. Combine the diced tomatoes, onion, jalapeño, and cilantro in a bowl with 1 tablespoon lime juice and ¼ teaspoon kosher salt; stir and set aside. 2 min
3. Drain and rinse the 15-ounce can of black beans, then warm them in a small saucepan over medium-low heat for 3–4 minutes, stirring occasionally, until heated through. 4 min
4. Timing-sensitive step. Toast 1 cup thawed corn kernels in a dry skillet over medium-high heat for 4–5 minutes, stirring occasionally, until lightly charred in spots. 5 min
5. Divide the cilantro-lime rice among 4 bowls, then top each with the sliced chicken, warm black beans, roasted corn, and pico de gallo. 3 min
6. Finish each bowl with 2 tablespoons shredded Mexican cheese blend, a dollop of sour cream (2 tablespoons each), and a lime wedge on the side. 2 min