Even though I don’t own—or have access to—a grill, all I want to eat when it’s 100+ degrees outside is something grilled.
And wow, does this recipe hit the mark.
Honest to God, a TikTok video has never targeted me more accurately than when I came across
’s recipe for chipotle honey lime chicken bowls. It is, essentially, a lot of good summery things. Those things are grilled. Then they’re put into a bowl. I’m in love.She’s truly a stunner (no—really though!), and I will absolutely be making this multiple times this summer.
Also, quick question for Madeline: Girl, where the f— in New York City are you casually grilling on a rooftop?! Who do I have to pay to make this happen?!
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Anyway, this recipe starts with two sauces that I made in the blender the day before. One is the chipotle honey lime sauce that you use to both marinate and serve the chicken. Not to be dramatic, but I could eat this sauce with a spoon—it’s that good. It’s so good that I ended up making double of this sauce because I wanted plenty to serve on top. I also added more peppers because I like hot stuff. It turned out to be quite hot, but I have zero complaints.
The chipotle honey lime sauce is:
1 chipotle pepper in adobo
3 tablespoons honey
Juice of 1 lime
1 tablespoon of soy sauce
3 teaspoons salt
2 tablespoons olive oil
1 tablespoon water
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
2 garlic cloves
The other sauce is an avocado crema that’s like a whipped guacamole but so much better than guacamole in my opinion.
Less of a recipe and more like a choose-your-own-adventure dinner
This recipe isn’t so much a recipe as it is just putting pretty and colorful things in a bowl.
In terms of the vegetables and toppings, you’re going for a lot of bright colors since it’s summer. The red cabbage and cilantro go together well and really pop. I also had some pickled red onions in the fridge that I added. And cotija cheese is killer—feta or queso fresco would also work, but cotija is such a good cheese (and kind of slept on?) that you should try it.
Then, you just put everything together. It’s a true weeknight-friendly (no 12+ hour brining or marinating here) dinner that I had both the time and energy to pull off after work. It also made leftovers the next night a breeze—all I had to do was pull out everything from the fridge and reheat it.
Tasty things to serve on the side also include tortilla chips or tortillas.
NYT Cooking previewed a few of
’s salad dressing recipes from her new cookbook (titled “Good Things”—fun!) , and I want to make all of them. She also made a YouTube video, and we all know that I devoutly watch every single NYT Cooking video.
More colorful summer recipes in bowls, courtesy of
:
JULY IS HERE!! Which really just means summer produce is finally popping off. Thank you as always to Brightland’s handy guides. Side note: Last week, I bought Brightland’s champagne vinegar in Whole Foods. It was $15 but sells for $25 sometimes?! Run—don’t walk—to Whole Foods and add it to all your salads and vegetables.
Have a great week!!!
hahah also I live in a building with a communal rooftop and it's the number one reason I live here. I use it multiple times a week and am so thankful to have it.
love this!! its truly the best dinner and packed with summer flavors!