Description
These Blackened Chicken Bowls feature juicy, smoky-spiced chicken thighs cooked to perfection, served over fluffy white rice with a vibrant pineapple salsa, creamy avocado, and a zesty cilantro lime crema. This flavorful and colorful dish makes an easy and satisfying weeknight dinner.
Ingredients
For the Chicken Bowls:
- 1½ lbs. boneless skinless chicken thighs
- 1½ tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp onion powder
- 1 tsp cumin
- ¼ tsp cayenne pepper
- Olive oil, for cooking
- Cooked white rice, for serving
- Diced avocado, for serving
For the Pineapple Salsa:
- 1½ cups fresh pineapple, diced
- ⅓ cup chopped red onion
- ¼ cup chopped cilantro
- ½-1 lime, juiced
For the Cilantro Lime Crema:
- ½ cup sour cream
- 1 cup roughly chopped cilantro
- 1 garlic clove
- 2 Tbsp lime juice
- 1 Tbsp olive oil
- 1½ tsp maple syrup
- ½ tsp salt
Instructions
- Make the crema: Add the sour cream, cilantro, garlic, lime juice, olive oil, maple syrup, and salt to a food processor. Blend until smooth, then cover and refrigerate to allow the flavors to meld.
- Prepare the pineapple salsa: In a bowl, combine diced pineapple, chopped red onion, and chopped cilantro. Squeeze the lime juice over the mixture and toss until well coated. Adjust lime juice to taste, cover, and chill in the refrigerator.
- Prepare the chicken seasoning: In a small bowl, mix together smoked paprika, brown sugar, dried oregano, garlic powder, salt, onion powder, cumin, and cayenne pepper to create the blackened seasoning blend.
- Season the chicken: Brush the chicken thighs lightly with olive oil to coat. Rub an even layer of the blackened seasoning on both sides of each chicken thigh.
- Cook the chicken: Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and cook for 4-5 minutes per side until blackened and the internal temperature reaches 165°F (74°C). Alternatively, bake at 400°F (200°C) for 15-20 minutes until cooked through.
- Slice the chicken: Remove the chicken from the skillet or oven and cut into bite-sized pieces for easy bowl assembly.
- Assemble the bowls: In each serving bowl, layer a base of cooked white rice, add the blackened chicken pieces, spoon over pineapple salsa, and top with diced avocado. Drizzle the cilantro lime crema over everything and serve immediately.
Notes
- For a milder spice level, reduce or omit the cayenne pepper in the seasoning blend.
- Chicken breasts can be substituted for thighs if preferred; adjust cooking time accordingly.
- The cilantro lime crema can be made ahead and stored refrigerated for up to 2 days.
- Serve with lime wedges on the side for extra tangy flavor if desired.
- This dish pairs well with a side of black beans or a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bowls
- Method: Frying
- Cuisine: American
