Description
A vibrant and flavorful dinner bowl featuring tender grilled chicken thighs glazed with a sweet and tangy honey lime marinade, served on a bed of fluffy jasmine rice and topped with creamy avocado, fresh cherry tomatoes, sweet corn, and a sprinkle of cilantro. Perfect for a balanced and satisfying meal that’s easy to prepare and bursting with bright, fresh flavors.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs
- 1/4 cup honey
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
Rice and Toppings
- 2 cups cooked jasmine rice
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (canned or frozen, drained if canned)
- 1/4 cup fresh cilantro, chopped
- Lime wedges for garnish
Instructions
- Prepare the Marinade: In a medium bowl, whisk together honey, fresh lime juice, soy sauce, olive oil, minced garlic, ground cumin, salt, and pepper to create a flavorful marinade for the chicken.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring even coating. Seal and refrigerate for at least 30 minutes or up to 2 hours to enhance flavor penetration.
- Preheat the Grill: Heat your outdoor grill or stovetop grill pan to medium-high temperature to get ready for grilling the chicken.
- Grill the Chicken: Remove chicken from marinade, allowing excess to drip off. Grill the chicken thighs for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Baste occasionally with the leftover marinade for an extra glossy glaze and enhanced taste.
- Rest and Slice Chicken: Once grilled, let the chicken rest for a few minutes to retain juices, then slice into strips.
- Assemble the Bowl: In a serving bowl, layer cooked jasmine rice first, then top with sliced chicken, diced avocado, halved cherry tomatoes, and corn.
- Garnish the Stack: Sprinkle chopped fresh cilantro over the top and add a squeeze of lime juice for brightness.
- Serve: Serve the bowl immediately, accompanied by lime wedges on the side for an added zesty touch.
Notes
- You can substitute chicken breasts if preferred, adjusting grilling time accordingly.
- For a spicier kick, add some chili flakes or fresh chopped jalapeño to the marinade.
- If fresh lime juice is unavailable, bottled lime juice can be used but fresh is recommended for best flavor.
- Leftover grilled chicken works well in wraps or salads the next day.
- Use fresh corn in season for the best taste and texture.
- Ensure chicken is fully cooked to 165°F to guarantee food safety.
