Hello, so I decided to share with you guys my version of Chipotle made at home. There isn’t a lot of grilling going on here but it wouldn’t be a bad meal to make when it’s a really hot day and you don’t really want to be outside grilling a whole meal.
Oh and you can go HERE to see the whole recipes. I tweaked most of them because I couldn’t find some of the spices, but it’s still not bad.
So the first thing to do is heat up the grill, then grill the corn for the corn salsa, I do this first so the corn can cook and cool.
I cook the corn the same way as I always do, 10 minutes on each side on medium to low heat. Hannah didn’t take a picture of the corn on the grill but I think ya’ll know what corn on a grill looks like. Next I season the chicken.
6 Chicken Thighs(You might want to use Chicken Breast instead)
1 Tbs of cumin
1 tsp of red pepper flakes
Salt and pepper to taste
2 cloves of shredded garlic
And some EVOO
Toss it all in a bowl together and let it sit, the longer you let it sit the more flavorful it will be. I will season the chicken right after I put the corn on the grill so it can set, then throw the chicken on the grill when the corns done.
I cook the chicken the same way as before also, 5 minutes on each side, on low. Because the grill is all hot from the corn it always cooks in no time.
Now while the chicken is cooking I started making the corn salsa.
6 ears of grilled corn
1 can of black beans (drained)
1 Large red onion (chopped finely)
4 Tomatoes (medium size, chopped finely)
2 Cloves of garlic shredded
Half of a bunch of cilantro
Lime zest, and juice from half of a lime
Salt and pepper to taste
First chop the onion, tomato, and cilantro and put in a bowl, then drain the beans and add. Then cut the corn off the cob, I usually do this last so the corn is cooler to cut off of the cob.
**Tip put a clean kitchen town on the cutting board when cutting the corn off of the cob. It helps to catch the kernels when they go flying all over the place.**
Once everything’s in the bowl shred the garlic in the bowl, ad d the salt and pepper and use your hulk strength to squeeze the lime.
Sometime in between doing everything make the rice.
1/4 to 1/2 of cilantro
The zest and juice of one lime
I’m not going to lie every time I make rice I have to read the directions. Yeah it’s sad, I can make anything else without having to read the directions but rice. No. So just read the directions.
While the rice is coking zest and juice the lime in a separate bowl, and put in the salt. Mix it together and let it sit. Chop the cilantro. Once the rice is cooked put the juice mixture and cilantro in the pot and stir together.
And that’s it for everything!
Now you can eat it all together on a plate with tortilla chips, or put everything in a tortilla and have a burrito. The possibilities are endless. Well not really but whatever.
Well that’s it for today, and if you have any questions or make this meal feel free to leave a comment! I will answer as soon as I can. I would love to hear how yours came out! 😀
Sara is a marketing major & fancy business woman who loves all things cooking, fashion & cats. She’s the fashion & beauty expert of the group and always showing us up with her knowledge of the latest style trends.