Chipotle-Style Chicken Burrito with Cilantro-Lime Rice

Quick Recipe Version (TL;DR)

• Yield: 4 large burritos
• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 chipotle peppers in adobo + 3 tbsp adobo sauce
• 3 garlic cloves, 1.5 tsp cumin, 1.5 tsp dried oregano, 1 tsp smoked paprika
• 2 tbsp lime juice, 1 tbsp red wine vinegar, 2 tbsp neutral oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp sugar
• 1.5 cups long-grain white rice, 2 1/4 cups water, 1 bay leaf, 1 tbsp oil, 2 tbsp lime juice, 1/2 tsp lime zest, 1/3 cup chopped cilantro, 1 tsp kosher salt
• 1 can (15 oz) black beans, 1/2 cup low-sodium broth, 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp dried oregano, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 small bay leaf, 1 tsp lime juice, pinch salt
• Pico de gallo: 2 Roma tomatoes, 1/4 cup diced white onion, 1 jalapeño, 1/3 cup cilantro, 1 tbsp lime juice, 1/4 tsp salt
• Smoky chipotle salsa: 1 can (14.5 oz) fire-roasted tomatoes (drained), 1–2 chipotles, 1 tbsp adobo, 1 garlic clove, 1 tbsp lime juice, 1/4 tsp cumin, 1/4 tsp salt, pinch sugar
• 4 large (12-inch) flour tortillas, 2 cups shredded Monterey Jack, 1 cup sour cream, 1 tbsp neutral oil (for searing), lime wedges

Do This

• 1. Whisk marinade, toss with chicken, and chill 30–60 minutes.
• 2. Rinse rice; simmer with water, bay leaf, oil, and salt 15 minutes; rest 10; finish with lime, zest, and cilantro.
• 3. Simmer beans with oil, spices, broth, and bay leaf 8–10 minutes; finish with lime.
• 4. Stir together pico ingredients; blend the salsa until smooth.
• 5. Grill chicken over medium-high (425–450°F) 5–7 minutes per side to 165°F; rest 5 minutes; chop.
• 6. Warm tortillas 30–60 seconds until pliable.
• 7. Fill, wrap tightly, and sear burritos in a lightly oiled skillet 1–2 minutes per side until toasty.

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Why You’ll Love This Recipe

• Bold, smoky adobo-marinated grilled chicken with real char and juicy texture.
• Bright cilantro-lime rice and well-seasoned black beans that taste like your favorite shop.
• Balanced layers: melty cheese, cool sour cream, fresh pico, and a punchy chipotle salsa.
• Restaurant-style finish: tightly wrapped and skillet-seared for a crisp, toasty tortilla.

Grocery List

• Produce: Garlic, limes, cilantro, white onion, jalapeño, Roma tomatoes, lime (extra for serving)
• Dairy: Monterey Jack cheese, sour cream
• Pantry: Boneless skinless chicken thighs, long-grain white rice, black beans, canned chipotles in adobo, fire-roasted tomatoes, chicken broth, flour tortillas, cumin, dried oregano, smoked paprika, garlic powder, onion powder, bay leaves, neutral oil, olive oil, red wine vinegar, kosher salt, black pepper, sugar

Full Ingredients

Adobo-Marinated Grilled Chicken

• 1.5 lb boneless skinless chicken thighs
• 2 chipotle peppers in adobo, minced
• 3 tbsp adobo sauce (from the can)
• 3 garlic cloves, minced
• 1.5 tsp ground cumin
• 1.5 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 2 tbsp neutral oil
• 1 tsp sugar or honey

Cilantro-Lime Rice

• 1.5 cups long-grain white rice, rinsed
• 2 1/4 cups water
• 1 bay leaf
• 1 tbsp neutral oil
• 1 tsp kosher salt
• 2 tbsp fresh lime juice
• 1/2 tsp finely grated lime zest
• 1/3 cup finely chopped cilantro

Seasoned Black Beans

• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup low-sodium chicken broth (or water)
• 1 small bay leaf
• 1 tsp fresh lime juice
• Pinch kosher salt, to taste

Pico de Gallo

• 2 ripe Roma tomatoes, seeded and finely diced
• 1/4 cup finely diced white onion
• 1 jalapeño, finely minced (seed for less heat)
• 1/3 cup chopped cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt

Smoky Chipotle Salsa

• 1 can (14.5 oz) fire-roasted tomatoes, drained
• 1–2 chipotle peppers in adobo (to taste)
• 1 tbsp adobo sauce
• 1 garlic clove
• 1 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• Pinch sugar

To Assemble and Finish

• 4 large (12-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese (about 8 oz)
• 1 cup sour cream
• 1 tbsp neutral oil (for searing)
• Lime wedges and extra cilantro, for serving

Step-by-Step Instructions

Step 1: Marinate the chicken in smoky adobo

In a bowl, whisk chipotle peppers, adobo sauce, garlic, cumin, oregano, smoked paprika, salt, pepper, lime juice, red wine vinegar, neutral oil, and sugar. Add chicken thighs and toss to coat well. Marinate 30–60 minutes in the refrigerator (up to 24 hours for deeper flavor). Bring to room temp for 10 minutes before cooking.

Step 2: Cook fluffy cilantro-lime rice

Rinse rice under cold water until the water runs mostly clear. Add rice, water, bay leaf, oil, and salt to a medium saucepan. Bring to a boil, then reduce to low, cover, and cook for 15 minutes. Remove from heat and rest, covered, for 10 minutes. Discard bay leaf, fluff with a fork, then fold in lime juice, lime zest, and cilantro.

Step 3: Simmer seasoned black beans

Warm olive oil in a small saucepan over medium heat. Stir in cumin, oregano, garlic powder, and onion powder for 30 seconds. Add beans, broth, bay leaf, and a pinch of salt. Simmer 8–10 minutes, stirring occasionally, until glossy and well seasoned. Remove bay leaf and finish with lime juice.

Step 4: Make pico de gallo and the salsa

For pico, combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Let sit 10 minutes to meld. For salsa, blend fire-roasted tomatoes, chipotles, adobo, garlic, lime, cumin, salt, and a pinch of sugar until smooth (15–20 seconds). Adjust salt and heat to taste.

Step 5: Grill the chicken for char and juiciness

Preheat an outdoor grill to 425–450°F (medium-high) or heat a grill pan over medium-high. Shake excess marinade off the chicken. Grill 5–7 minutes per side until nicely charred and the thickest part reads 165°F. Rest 5 minutes, then chop into small bite-size pieces for easy burrito rolling.

Step 6: Warm the tortillas until pliable

Warm each tortilla directly over a low gas flame for 10–15 seconds per side, or in a dry skillet over medium heat for 30–45 seconds per side, until soft and flexible. Keep warm wrapped in a clean towel.

Step 7: Set up the assembly line

Arrange warm tortillas, chopped chicken, cilantro-lime rice, black beans, shredded Monterey Jack, sour cream, pico, and salsa. Aim per burrito: about 3/4 cup rice, 1/3 cup beans, 4–5 oz chicken, 1/2 cup cheese, 1/4 cup pico, 2–3 tbsp sour cream, and a spoon or two of salsa.

Step 8: Fill, wrap tight, and sear to finish

On the lower third of a tortilla, layer cheese first (it helps insulate), then rice, beans, chicken, pico, sour cream, and salsa. Fold sides in, then roll tightly from the bottom, tucking as you go. Heat 1 tbsp oil in a large skillet over medium heat. Place burritos seam-side down and sear 1–2 minutes per side until golden and toasty. Serve hot with extra salsa and lime wedges.

Pro Tips

• Use chicken thighs for the juiciest, most forgiving cook and authentic texture.
• Rinse rice well and let it rest covered after cooking for distinct, fluffy grains.
• Cheese as the first layer helps prevent a soggy tortilla and ensures a melty middle.
• Do not overfill; compact rolling plus a quick sear is the secret to a neat burrito.
• Chop the chicken small; smaller pieces distribute flavor and make wrapping easier.

Variations

• Burrito Bowl: Skip the tortilla; layer rice, beans, chicken, pico, salsa, cheese, and sour cream in a bowl. Add lettuce or grilled corn if you like.
• Spicy Upgrade: Add an extra chipotle to both marinade and salsa, or finish with sliced fresh serranos.
• Vegetarian Swap: Replace chicken with grilled portobello strips or crispy tofu marinated in the same adobo mixture.

Storage & Make-Ahead

Marinate chicken up to 24 hours. Cooked chicken, rice, and beans keep 4 days refrigerated in airtight containers. Pico is best within 2 days; salsa keeps 1 week. For batch prep, assemble burritos without pico or sour cream, wrap tightly in foil, and freeze up to 3 months. Reheat from thawed: skillet over medium-low with a lid 6–8 minutes per side, or 375°F oven for 15–20 minutes, until hot. Add fresh pico and sour cream after reheating.

Nutrition (per serving)

Approximate per burrito: 1,200 calories; 64 g protein; 125 g carbohydrates; 55 g fat; 9 g fiber; 2,000–2,300 mg sodium. Values vary based on tortilla size, cheese amount, and salt preferences.