Home RECIPES Chipotle-Lime-Chicken-with-Mexican-Rice-and-Beans


Total Time: 30 mins.
Prep Time: 15 mins.
Cook Time: 15 mins.
Serves: 4


This quick marinade packs a spicy kick for the chicken. Paired with Ready to Heat Mexican Rice, it makes an easy weeknight barbecue meal.

1 tbsp (15 mL) chipotle peppers in adobo sauce

1/4 cup (60 mL) lime juice

3 cloves garlic, minced

1/4 tsp (1 mL) each salt and pepper

1 lb (500 g) boneless skinless chicken thighs

2 pkg (250 g each) Tilda Ready to Heat Mexican Rice

1 can (19 oz/540 mL) black beans, drained and rinsed

1/4 cup (60 mL) chopped fresh cilantro, divided

Star Product

Mexican Style Chili & Bean Basmati Rice


  1. Whisk together chipotle, lime juice, garlic, salt and pepper; toss with chicken thighs. Refrigerate for 30 minutes.
  2. Preheat grill to medium-high; grease grates well.
  3. Place chicken on grill; close lid and grill, turning once, for 12 to 15 minutes or until grill-marked and internal temperature reaches 165°F (74°C).
  4. Heat rice according to package directions. Toss together rice, black beans and 3 tbsp (45 mL) cilantro.
  5. Serve chicken over rice mixture; sprinkle with remaining cilantro.


You can also use chicken breasts in this recipe if desired.