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Export 17 ingredients for grocery delivery
Step 1
In a large bowl, whisk together the olive oil, chopped chipotle peppers, lime juice, minced garlic, honey, cumin, oregano, salt, and pepper to make the marinade.
Step 2
Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to blend and develop.
Step 3
Preheat the grill or a grill pan to medium-high heat.
Step 4
Remove the chicken thighs from the marinade and discard the remaining marinade. Grill the chicken thighs for 6-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F.
Step 5
While the chicken is grilling, prepare the rice. In a medium saucepan, combine the rice, water, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork, then stir in the chopped cilantro and lime juice. Set aside.
Step 6
Once the chicken is cooked, let it rest for 5 minutes, then chop it into bite-sized pieces.
Step 7
To assemble the bowls, divide the cooked rice evenly among 4 bowls. Top each bowl with the chopped chipotle chicken, black beans, corn, pico de gallo, guacamole, sour cream, shredded cheese, and chopped cilantro.
Step 8
Serve the bowl with lime wedges on the side for squeezing over the top.
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