♡ Laura in the Kitchen - Grilled Spatchcock Chicken ♡

 

♡CHIPOTLE BOWLS RECIPE♡:

For the chicken and marinade:

2lb of Boneless, Skinless Chicken Thighs

2 Chipotles in Adobo plus 1 tbsp of the sauce from the can

Juice of 1 Lime, about 2 tbsp

2 Scallions, roughly chopped

2 Cloves of Garlic, smashed

1 tsp of Oregano

1/2 tsp of Cumin

1 tsp of Chili Powder

1 tsp of Granulated Garlic

1 tsp of Granulated Onion

1 Tbsp of Chicken Bouillon Powder

Pinch of Salt

2 Tbsp of Olive Oil

2 Tbsp of Water

For the Corn Salsa:

1-14.5 oz can of Corn Kernels, drained and rinsed

1/4 of a Red Onion, minced

1/2 of a Jalapeno, seeded and minced

Finely chopped Cilantro to taste

Salt to taste

Juice of about 1/2 Lime

For the Beans:

1-14.5 oz can of Pinto Beans, drained and rinsed

1 Tbsp of Neutral Oil

1/2 of a small Onion, minced

2 cloves of Garlic, minced

1/2 Jalapeno, minced

1 cup of Chicken Stock

Couple tsp of Chipotle in adobo sauce from the can

Salt to taste

For the rice:

1.5 cups of Long Grain Rice, well rinsed

Juice of 1 Lime

1 Tbsp of Chicken Bouillon

1 Dry Bay Leaf

Salt to taste

♡Fresh Cilantro to taste, finely chopped♡