Grilled Chicken Bowls

Grilled Chicken Bowl

You can never have enough flavorful chicken dinners in your recipe box. Incredibly versatile and forgiving, chicken is the weeknight savior that takes care of the family in just mere minutes, which is more than can be said for other more finicky proteins

                                                                 

Author: NITU VERMA
Prep Time: 1 hours
Cook Time:35 minutes
Total Time: 1 hrs 35 minutes 

Yield: 4
Category: main coures
Method:  Grilled Cooking
Cuisine: mexican cuisine

Ingredients

• 1 cup refrigerated orange juice 
• 1/3 cup loosely packed fresh oregano leaves,
•  chopped 1/3 cup olive 
• oil 1/4 cup .corn.cherry tomatos
• fresh lemon juice (from 2 lemons
•  1/4 cup fresh lime juice (from 2 limes)
•  10 medium garlic cloves, finely chopped (about 1/4 cup) 
• 1 medium jalapeño chile, unseeded and thinly sliced (about 1/4 cup) 
• 2 teaspoons kosher salt,
•  divided 8 (4-oz.) boneless, skinless chicken thighs 
• 2 medium-size red onions, sliced into 1/2-inch-thick rings
•  1 (10-oz.) pkg. yellow rice, prepared according to pkg. directions 
• 2 medium (6 oz. each) avocados, diced (about 2 1/2 cups) 
• Chopped fresh cilantro Lime wedges
• 100 gm avocado

Instructions                                        

Step 1                                                     

Stir together orange juice, oregano, oil, lemon juice, lime juice, garlic, jalapeño, and 1 teaspoon of the salt in a large bowl. Add chicken; toss to coat. Cover bowl with plastic wrap; chill 1 hour.

Step 2

Preheat a gas grill to medium-high (400°F to 450°F). Place onion rings on oiled grates. Grill, uncovered, until charred on both sides, 6 to 8 minutes total. Coarsely chop charred onions. Transfer to a medium bowl; cover with plastic wrap, and set aside.

Step 3

Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle chicken evenly with remaining 1 teaspoon salt. Using tongs, transfer chicken to oiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of thigh registers 165°F, 6 to 7 minutes per side. Transfer chicken to a clean plate; let rest 5 minutes.

Step 4

Divide rice, avocados, onions, and chicken among 4 bowls. Garnish with cilantro, and serve with lime wedges.