Mexican · Dinner
Grilled Chicken Bowl with Chocolate Chili Sauce
Grilled chicken thigh served over lime rice and black beans, finished with a Mexican-style chocolate chili sauce built from dark chocolate, ancho-leaning chili powder, and tomato. Topped with avocado, cotija, and cilantro, the bowl balances smoky heat against a rounded, bittersweet cocoa depth.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
628Calories
47.2gProtein
28.6gFat
47.8gCarbs
8.4gSugar
11.9gFiber
798mgSodium
190mgChol
9.8gSat Fat
1240mgPotassium
195mgCalcium
5.4mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and rub with half the oil, cumin, smoked paprika, and salt; let sit 10 minutes.
2
Sauté
Heat remaining oil over medium heat, cook onion and garlic for 3 minutes until translucent and soft.
3
Simmer
Add canned tomatoes, chili powder, cinnamon, and chicken stock; simmer over medium-low heat for 6 minutes until thickened.
4
Melt
Remove from heat and stir in dark chocolate until fully melted and glossy, about 1 minute.
5
Grill
Cook chicken thigh on a grill pan over medium-high heat for 5 to 6 minutes per side until internal temperature reaches 165F and charred.
6
Rest
Let grilled chicken rest for 5 minutes, then slice against the grain.
7
Plate
Toss rice with lime juice and transfer to bowl. Top with black beans, chicken, sauce, avocado, cotija, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp olive oil, divided
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 3.6 oz100g, about a third of a small can canned tomatoes
- 1 oz28g dark chocolate (70%)
- 2 tsp2 tsp chili powder
- 1/2 tsp1/2 tsp ground cinnamon
- 4 tbsp60ml chicken stock
- 1 cup150g cooked white rice
- 2 tsp2 tsp lime juice
- 1/2 cup86g cooked black beans
- 11 avocado
- 2 tbsp14g crumbled cotija cheese
- 2 tbsp2 tbsp cilantro
