How to Make Chipotle’s Mexican Grill Burrito Bowl Recipe!

One our family’s favorite restaurants is Chipotle Mexican Grill. I have attempted to re-make the barbacoa burrito bowl so many times and I can honestly say I finally nail it! Below is my twist on this amazing and nutritious plate. I will be making this for this year’s super bowl.


For the chicken marinate

Make this 1 day ahead of time or if you can’t then let it marinate for at least 4 hours

  • 6 chicken thighs ( I tried using breasts but using these as the restaurant does makes a huge difference)
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of cumin
  • 1/2 of oregano (dried)
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of freshly ground black pepper
  • 1 can (7 oz) of Chipotle peppers in adobo sauce (you will only use the sauce and save 1/2 of a pepper for the beans)


Mix all the ingredients and the sauce, store the chicken in a zipper bag and let that sit in the refrigerator overnight.


The next day, take the chicken out of the fridge and let the bag sit for at least 15 minutes at room temperature; it’s not recommended to cook it right of the fridge, it will shock the meat and it will not come out as tender as wished. Take the thighs out of the bag and discard the remaining marinade. On high heat, lightly brush the grill pan with vegetable oil and place the thighs. I did 3 with skin and 3 without it.


Cook for about 5 minutes on each side and then cut the bone out of the thigh. You can tell the butcher to take it out before buying it but I found that the bone gives lots of flavor so I prefer it this way. Once the bone is out and you see the grill marks and color on your meat, turn the heat to medium. In about 15 minutes or so it will be done. Make sure you cut it just like Chipotle would do. Don’t leave it unattended.


Cilantro Lime Rice

Lots of recipes use Bastami rice but I used my regular long grain rice (Riceland, gluten free) and it worked perfectly.

  • 1 cup of white long grain rice
  • 1 bay leaf
  • Salt to taste
  • 1 lime freshly squeezed
  • 1 tablespoon of vegetable oil
  • 2 cups of water
  • bunch of cilantro finely chopped


In the pot that you will normally cook your rice, at medium heat, add the oil, once is a bit hot, pour the rice (I wash mine to take most of the starch out it). Keep stirring, pour the salt amount of your choice (you will taste the salt once the water is in so you can know if you need to add more), then add the lime juice and stir. Add the cilantro and stir one last time for a few seconds.


Add the water and taste the salt, there you will know if it needs more. Turn heat to low, add the bay leaf and cover. After about 20 minutes stir the rice and wait 15 more minutes and voila! For a bigger crowd, just double the portions, depending on how much rice you want to make.

Black Beans

  • 2 15 oz cans of black beans
  • 1 bay leaf
  • 1 teaspoon of salt
  • 1 teaspoon of ground cumin
  • 1/2 of a cup of chopped yellow onions finely
  • The 1/2 of the chipotle pepper in abodo sauce you saved from the chicken
  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic
  • 1 teaspoon of dried oregano
  • 1/2 of freshly ground pepper
  • 1 teaspoon of lime juice freshly squeezed
  • 2 cups of water


At medium heat, add the oil, after a 2 minutes, pour the onions. Once the onions have a translucent color, add the garlic and stir for a minute, add all the other ingredients but not the bay leaf and the lime juice. After a few minutes of stirring, stir and then add the water and cover. Once is boiling add the bay leaf, cover again, turn the heat to low and leave alone for about 30 minutes.  Add the lime juice before serving it.


Corn Salsa, Salsa and Guacamole

Corn Salsa

  • 1 can of white/yellow corn, discard the liquid (I used Green Giant’s Steam White/yellow corn can)
  • 1/4 of a red onion, super finely chopped
  • 1 tablespoon of cilantro, super finely chopped
  • 1 lime, freshly squeezed
  • Salt and pepper to taste


Mix all the ingredients, taste the salt and pepper, add more if you want. If you want it spicy add 1/2 of a finely diced and seeded jalapeno.

Salsa or pico de gallo

  • 4 roma tomatoes, seeded and chopped
  • 1 lime, freshly squeezed
  • 1/4 of a red onion finely chopped
  • 1 tablespoon of cilantro, super finely chopped
  • salt and pepper to taste


Same as the corn salsa, but no jalapenos.


  • 6 hass avocados
  • 1/4 of a red onion finely chopped
  • 1 lime, freshly squeezed
  • 2 tablespoons of cilantro, super finely chopped
  • salt to taste


Mix all the ingredients and with a fork carefully mash them together, you don’t want to make it a paste, so be careful. Add more salt if you desire. Chipotle adds jalapeno, so if you want, add 1/2 of a finely minced and seeded jalapeno.


  • 1/2 bag of original restaurant style chips, such as Tostitos
  • Sea Salt or kosher to taste
  • 1 lime, freshly squeezed


Add the chips in a shallow bowl, add the lime juice and the salt. With your hands, toss them well quickly and add more salt if you desire.



The last ingredients to finish the burrito bowl are:

  • Sour cream
  • Chopped romaine lettuce


Burrito Bowl Assembly Order (this is how they do it at the restaurant)

Rice, beans, barbacoa chicken, salsa, corn salsa, monterrey jack cheese, sour cream, guacamole and the lettuce.



I have had these plates/bowls for a while from the dollar store and they worked phenomenal with this recipe.


I hope you make this. Make it a family event and get everyone involved in the kitchen.

I’m sure you and you loved ones will devour it!


6 thoughts on “How to Make Chipotle’s Mexican Grill Burrito Bowl Recipe!

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