Woodfire Chipotle Chicken That Beats Takeout!
If You Have Ever Looked At A Burrito Bowl And Thought You Could Do It Better At Home, This Woodfire Chipotle Chicken Proves That Idea Right.
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Woodfire Chipotle Chicken
Equipment
- Blender
- Knife
- Cutting Board
- Mixing bowl
- Pan Or Cast Iron Skillet
- Grill Or Flat Top
- Vacuum Chamber Sealer Optional
- Tongs
- Rice Cooker
Ingredients
Chicken And Marinade
- 2.5 lbs Boneless Skinless Chicken Breasts 3 Large
- ½ Red Onion
- 4 Gloves Garlic
- 1 Lime
- 1 tablespoon Cumin About 1 Teaspoon To 1 Tablespoon
- 1 tablespoon Oregano About 1 Teaspoon To 1 Tablespoon
- 1 tablespoon Dad Dust See Note for Recipe
- 1 tablespoon Salt About Close To 1 Tablespoon Total
- ¼ Cup Avocado Oil
- 1 Can Chipotle Peppers In Adobo Sauce
Corn Salsa
- 1 Bag Frozen Corn
- ½ Red Onion
- 1 Jalapeño
- 1 Lemon
- 1 Lime
- Cilantro
- 1 tablespoon Dad Dust See Note for Recipe
- 1 teaspoon Black Pepper
- 2 TSP Kosher Salt Adjust to Taste
- 2 tablespoon Avocado Oil
Black Beans
- 1 Can Black Beans
- ½ White Onion
- 3 Cloves Garlic
Cilantro Lime Rice
- 2 Cups Basmati Rice
- 2 Tablespoons Butter
- 4 Tablespoons Lime Juice
- ¼ Cup Fresh Cilantro
- Salt To Taste
Bowl Ingredients
- Sour Cream
- Shredded Monterey Jack Cheese
Instructions
Make The Marinade
- Add Red Onion, Garlic, Lime Juice, Cumin, Oregano, Dad Dust, Salt, Avocado Oil, Chipotle Peppers (Use as many as you like for your level of spice. I used 2 plus 2 spoonfuls of the sauce from the can to get mild chicken), And Adobo Sauce To A Blender. Blend Until Smooth. Taste And Adjust With More Salt And Lime Juice If Needed.
- Prep The Chicken
- Use A Tenderizer To Poke Holes And Flatten The Chicken For Even Cooking. Coat The Chicken Fully In The Marinade. Refrigerate For 2 Hours Or Overnight, Or Use A Vacuum Chamber Sealer To Speed Marinade Time To About 30 Minutes To 1 Hour.
Make The Corn Salsa
- Heat A Pan Over High Heat. Add Avocado Oil And Frozen Corn. Season With Dad Dust, Black Pepper, And Kosher Salt. Cook Until Warmed And Slightly Charred. Optionally Torch For Additional Char. Mix With Red Onion, Jalapeño, Lemon Juice, Lime Juice, And Cilantro. Taste And Adjust Salt.
Prepare The Black Beans
- Combine Canned Black Beans With Chopped White Onion And Garlic. Heat Until Warmed Through.
Make The Cilantro Lime Rice
- Cook Basmati Rice In A Rice Cooker. Add Butter, Lime Juice, Cilantro, And Salt. Mix Well.
Cook The Chicken
- Set the woodfire up for smoking. Don't forget to do the "Dad Shake" when loading your pellets. Set the unit to SMOKER/200F and 1 Hour. Cold Smoke The Chicken For 1 Hour. Remove the chicken, wipe down the flat top and set the Woodfire to Grill HI and 30 Minutes. Let the Woodfire preheat for at least 10 minutes. Then Grill On High Heat. Cook About 2 Minutes Per Side, Then Continue Cooking Until Done. Pull at 155F/68C and let it carry over cook while resting for 10 minutes to a final temp of 165F/74C. Then Cube And Toss With A Little Lime Juice.
Assemble The Bowl
- Layer Rice, Black Beans, Chicken, Corn Salsa, Pico, Cheese, Sour Cream, And Fresh Cilantro. Serve Immediately.
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
- Place all the items in a shaker and mix well.
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!From The First Bite, This Build Hits Everything You Want. You Get Smoky Chicken, Fresh Toppings, And Bold Flavor That Actually Tastes Like It Was Made With Intention. Not Only That, You Control Every Part Of It, Which Makes A Big Difference. Right Out Of The Gate, The Chicken Is The Star. The Marinade Brings Together Onion, Garlic, Lime, And Chipotle In Adobo For A Flavor That Feels Familiar But Still Stands Out. Because Of That Combination, The Chicken Carries A Balance Of Smoke, Acid, And Seasoning That Does Not Get Lost Once Everything Hits The Bowl. Then, When It Gets Cold Smoked Before Grilling, It Adds Another Layer That Most Home Versions Simply Do Not Have.
Why Woodfire Chipotle Chicken Hits Different
First, The Process Is Straightforward But Effective. Tenderizing The Chicken Allows The Marinade To Get Deep Into The Meat. Then, Using Either Time Or A Vacuum Chamber Speeds That Up Depending On How Patient You Are. Because Of That Flexibility, You Can Make This Work On A Busy Night Or Plan It Ahead.
Next, The Cooking Method Makes A Difference. Instead Of Relying On Just A Pan, The Cold Smoke Step Adds A Subtle Flavor That Sets This Apart. After That, Finishing On High Heat Builds Color And Texture. As A Result, You End Up With Chicken That Looks Right, Cooks Evenly, And Delivers That Signature Bite.
Also, The Final Touch Of Tossing The Chicken With Lime Juice Brings Everything Together. It Brightens The Flavor And Keeps It From Feeling Heavy. That Small Step Goes A Long Way.
The Build That Makes Woodfire Chipotle Chicken Work
Now, The Rest Of The Bowl Matters Just As Much. The Rice Is Simple, But That Is Exactly Why It Works. Butter, Lime Juice, Cilantro, And Salt Turn It Into Something That Supports Everything Else Without Getting In The Way. At The Same Time, The Black Beans Stay Just As Straightforward, Which Keeps The Focus On The Main Components.
Then Comes The Corn Salsa. This Is Where Things Really Start To Pop. Cooking The Corn First And Getting Some Char Adds Depth. After That, Mixing In Onion, Jalapeño, Citrus, And Cilantro Brings Freshness Right Back In. Because Of That Contrast, Every Bite Has Both Warmth And Brightness.
In Addition, Using Fresh Refrigerated Pico Keeps The Texture Clean And Consistent With What You Expect. Pair That With Monterey Jack Cheese And A Dollop Of Sour Cream, And Now You Have That Full Burrito Bowl Experience Without Needing Anything Extra.
Finally, Everything Comes Together In The Bowl. Layering Rice, Beans, Chicken, And Toppings Builds A Balance Where No Single Bite Feels Off. Each Component Has A Purpose, And Together They Create Something That Feels Complete.
At The End Of The Day, This Woodfire Chipotle Chicken Is Not About Overcomplicating Things. Instead, It Is About Using Simple Ingredients The Right Way And Letting Each Part Do Its Job. Because Of That, You End Up With A Bowl That Tastes Just As Good, If Not Better, Than What You Would Get Out.
Ingredient and Equipment Links:
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