Spicy Chili-Lime Chicken Burrito Bowls with Jalapeño Crema

Quick Recipe Version (TL;DR)

• Yield: 4 hearty bowls
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 lb boneless skinless chicken thighs
• 3 limes (zest and juice divided)
• 4 tbsp olive oil, divided
• 2 1/2 tbsp chili powder, 2 1/2 tsp ground cumin
• 1 tsp smoked paprika, 1 tsp dried oregano
• 4 + 1 small garlic cloves, minced
• 2 tbsp honey or brown sugar
• 1/2 cup low-sodium chicken broth
• 1 cup long-grain white rice
• 1 (15 oz) can black beans
• 2 cups corn kernels (fresh or frozen)
• 3/4 cup sour cream or Greek yogurt (or mix)
• 1 small jalapeño
• Fresh cilantro, salt, black pepper
• Optional toppings: avocado, salsa, cheese, extra lime

Do This

• 1. Whisk lime juice/zest, chili powder, cumin, smoked paprika, oregano, garlic, honey, salt, pepper, 2 tbsp olive oil, and broth. Add chicken and simmer covered 20–25 minutes until tender.
• 2. While chicken cooks, simmer rice with water, salt, and 1 tsp oil for 15 minutes. Rest 5 minutes, then fluff with lime zest, juice, and chopped cilantro.
• 3. Warm black beans with a splash of water, cumin, garlic, and salt until hot and saucy.
• 4. Sear corn in a hot skillet with 1 tbsp oil, chili powder, salt, and pepper until charred in spots, 8–10 minutes.
• 5. Blend or stir sour cream, yogurt, jalapeño, lime juice, garlic, cilantro, salt, and a bit of water to make a pourable jalapeño crema.
• 6. Shred chicken and simmer uncovered in its reduced chili-lime sauce 5–10 minutes until thick and glossy.
• 7. Build bowls with rice, beans, chicken, roasted corn, and toppings. Drizzle generously with jalapeño crema and serve with lime wedges.

---

Why You’ll Love This Recipe

• Big, bold flavor: zesty lime, warm spices, smoky heat, and a cool, tangy crema in every bite.
• Hearty and satisfying: protein-packed chicken and beans with fluffy rice and sweet roasted corn.
• Customizable heat level: keep it mild or make it fiery with extra jalapeños or chili powder.
• Perfect for meal prep: all components keep well and reheat beautifully for easy lunches and dinners.

Grocery List

• Produce: Limes (4–5 total), 1 bunch cilantro, 1–2 jalapeños, 1 small garlic bulb, 2 cups corn kernels (or 3–4 ears fresh), 1–2 avocados (optional), green onions (optional), tomatoes or salsa (optional).
• Dairy: Sour cream (1/2 cup), plain Greek yogurt (1/4 cup; or use more sour cream instead), shredded cheese such as cheddar, Monterey Jack, or cotija (optional).
• Pantry: Boneless skinless chicken thighs (2 lb), long-grain white rice (1 cup dry), 1 (15 oz) can black beans, olive oil, low-sodium chicken broth, honey or brown sugar, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, cayenne or chipotle powder (optional for extra heat).

Full Ingredients

Chili-Lime Pulled Chicken

• 2 lb boneless skinless chicken thighs (about 6–8 thighs)
• 3 limes:
  • Zest of 2 limes (about 2 tsp packed)
  • Juice of 3 limes (about 6 tbsp), divided: 4 tbsp for chicken, 2 tbsp reserved for rice/crema
• 2 tbsp olive oil
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 4 garlic cloves, minced
• 2 tbsp honey or packed light brown sugar
• 1 1/4 tsp kosher salt (or 3/4 tsp fine sea salt), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne or chipotle chili powder (optional, for extra heat)
• 1/2 cup low-sodium chicken broth

Cilantro-Lime Rice

• 1 cup long-grain white rice, rinsed until water runs mostly clear
• 1 3/4 cups water or low-sodium chicken broth
• 1 tbsp olive oil (or neutral oil)
• 1/2 tsp kosher salt
• Zest of 1 lime
• 1–2 tbsp fresh lime juice (from reserved juice)
• 1/4 cup chopped fresh cilantro leaves and tender stems

Spiced Black Beans

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup water or chicken broth
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4–1/2 tsp kosher salt, to taste

Roasted Corn

• 2 cups corn kernels (fresh cut from 3–4 ears, or frozen and thawed)
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika (optional, for smokiness)
• 1/4 tsp kosher salt
• Pinch of black pepper

Jalapeño Crema

• 1/2 cup sour cream
• 1/4 cup plain Greek yogurt (or use sour cream for all 3/4 cup)
• 1 small jalapeño, stem removed; seeds removed for mild, keep some for spicy
• 2 tbsp fresh lime juice
• 1 small garlic clove
• 2 tbsp chopped fresh cilantro
• 1/4 tsp kosher salt, plus more to taste
• 1–3 tbsp water or milk to thin to drizzle consistency

For Serving and Assembly

• Fresh cilantro leaves, roughly chopped
• 1–2 limes, cut into wedges
• 1–2 jalapeños, thinly sliced (optional, for extra heat)
• 1–2 avocados, sliced or diced (optional)
• Shredded cheese such as cheddar, Monterey Jack, or cotija (optional)
• Salsa or pico de gallo (optional)

Step-by-Step Instructions

Step 1: Season and Start the Chili-Lime Chicken

Pat the chicken thighs dry with paper towels and trim any large pieces of fat. In a medium bowl or large measuring cup, whisk together 4 tbsp lime juice, lime zest from 2 limes, 2 tbsp olive oil, chili powder, cumin, smoked paprika, oregano, minced garlic, honey, salt, black pepper, and cayenne or chipotle powder (if using). Whisk until smooth and slightly thick.

Place the chicken in a wide, heavy-bottomed pot or deep skillet with a lid (such as a Dutch oven). Pour the chili-lime mixture over the chicken and turn pieces to coat well. Pour in the 1/2 cup chicken broth around (not directly on top) of the chicken so the spice mixture stays mostly on the meat. Cover with a lid and set over medium heat until the liquid begins to simmer gently, 5–7 minutes.

Step 2: Braise the Chicken Until Tender

Once the sauce is gently bubbling, reduce the heat to low so it maintains a quiet simmer. Keep the pot covered and cook for 20–25 minutes, turning the chicken once halfway through. The chicken is ready when it is cooked through (165°F / 74°C internal temperature) and very tender when pressed with tongs.

When done, transfer the chicken pieces to a large bowl, leaving all the cooking liquid in the pot. Turn the heat up to medium and let the sauce simmer uncovered for 5–10 minutes while you shred the chicken, reducing it by about one-third until slightly thick and glossy. Turn off the heat and set aside.

Step 3: Cook Fluffy Cilantro-Lime Rice

While the chicken braises, start the rice. Rinse the rice in a fine-mesh strainer under cold water, swishing with your fingers, until the water runs mostly clear. Drain well. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water or broth, 1 tbsp olive oil, and 1/2 tsp salt. Bring to a boil over medium-high heat.

As soon as it reaches a rolling boil, stir once, reduce heat to low, and cover. Cook without lifting the lid for 15 minutes. Remove from heat and let the rice stand, still covered, for 5 minutes to steam. Then fluff with a fork and gently fold in the lime zest, 1–2 tbsp lime juice (to taste), and chopped cilantro. Cover loosely to keep warm.

Step 4: Prepare the Spiced Black Beans

In a small saucepan, combine the drained and rinsed black beans, 1/2 cup water or broth, minced garlic, cumin, chili powder, and salt. Stir to mix. Bring to a simmer over medium heat, then reduce to medium-low and cook 5–7 minutes, stirring occasionally, until the beans are hot and the liquid has thickened slightly but is still a bit saucy.

Taste and adjust seasoning with more salt or lime juice if you like. Keep warm on the lowest heat setting, or remove from heat and cover.

Step 5: Roast the Corn Until Charred and Sweet

Heat a large skillet (cast iron works especially well) over medium-high heat. Add 1 tbsp olive oil and swirl to coat the pan. Add the corn in an even layer and let it cook, undisturbed, for 2–3 minutes so it can begin to char. Stir, then sprinkle in chili powder, smoked paprika (if using), salt, and black pepper.

Continue cooking for another 5–7 minutes, stirring every 1–2 minutes, until the corn is golden and charred in spots and smells slightly smoky and sweet. Taste and adjust salt if needed. Turn off the heat and set aside.

Step 6: Make the Jalapeño Crema

While the corn cooks or once it is finished, prepare the crema. For the smoothest texture, use a small blender or food processor: add sour cream, Greek yogurt, jalapeño, lime juice, garlic, cilantro, salt, and 1 tbsp water. Blend until completely smooth and pale green, scraping down the sides once as needed. Add more water, 1 tbsp at a time, until the crema is easily drizzled but not watery.

If you prefer a hand-mixed version, very finely mince the jalapeño, garlic, and cilantro, then stir them into the sour cream, yogurt, lime juice, and salt until well combined. Taste and adjust salt or lime to your liking. Chill until ready to use.

Step 7: Shred the Chicken and Build the Bowls

Using two forks (or your stand mixer with paddle attachment on low speed), shred the cooked chicken into bite-size strands. Return the shredded chicken to the pot with the reduced chili-lime sauce. Toss to coat thoroughly, then set the pot over low heat and cook 5–10 minutes, stirring occasionally, until the sauce clings thickly to the chicken and everything is hot and glossy. Taste and add extra lime juice, salt, or chili powder if desired.

To assemble each bowl, start with a generous scoop of cilantro-lime rice. Add a spoonful of spiced black beans on one side and a mound of roasted corn on another. Pile the chili-lime pulled chicken in the center. Drizzle generously with jalapeño crema. Garnish with fresh cilantro, jalapeño slices, avocado, cheese, salsa, and lime wedges as desired. Serve warm.

Pro Tips

• Control the heat. Remove all jalapeño seeds and ribs for a mild crema, or leave some in and add a pinch of cayenne to the chicken for more kick.
• Do not rush the reduction. Let the chicken cooking liquid reduce until slightly syrupy before adding the shredded meat back; this concentrates the chili-lime flavor and keeps the chicken juicy instead of watery.
• Use the right pan for corn. A very hot cast iron skillet gives the best char on the corn; avoid overcrowding so the kernels sear instead of steam.
• Fluff the rice, do not stir hard. Use a fork to fluff, not a spoon to mash; this keeps the grains separate and light, which makes the bowls feel restaurant-quality.
• Prep bar-style toppings. Lay out garnishes in small bowls so everyone can customize their own bowl with extra crema, lime, and heat.

Variations

• Grain swap. Replace the white rice with brown rice, quinoa, or cauliflower rice (for low-carb) and adjust cooking time and liquid accordingly.
• Vegetarian version. Skip the chicken and use roasted sweet potatoes and extra black beans or pinto beans tossed in the chili-lime sauce for a hearty meatless bowl.
• Burritos instead of bowls. Wrap the rice, beans, pulled chicken, roasted corn, cheese, and a drizzle of crema in large flour tortillas, then toast them in a dry skillet until golden and crisp.

Storage & Make-Ahead

Store each component in separate airtight containers in the refrigerator for up to 4 days: chili-lime chicken, cilantro-lime rice, spiced black beans, roasted corn, and jalapeño crema. The crema may thicken slightly in the fridge; thin with a splash of water or lime juice before serving. For freezing, the chicken and beans freeze best—cool completely, then freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth or water. Reheat rice covered in the microwave with a damp paper towel on top to prevent drying. Assemble bowls just before serving so the textures stay fresh.

Nutrition (per serving)

Approximate values for one of 4 bowls (without optional cheese or avocado): about 720 calories; 45 g protein; 78 g carbohydrates; 22 g fat; 9 g fiber; 1,050 mg sodium. Nutrition will vary based on specific brands, added toppings, and portion sizes.