I have a bone to pick with boneless, skinless chicken breasts.
I mean, there aren't any actual bones in there to pick, but I'm trying to say I have a problem with them. Ninety percent of the time I eat boneless, skinless chicken breasts, they're no good! Dry, flavorless, and boring. One hundred percent of the time, I would much prefer chicken thighs.
(Side note: Back when I was a kid and McDonald's still used dark meat in some of their chicken nuggets, I would refuse to eat the white meat ones. I would actually take a bite out of each nugget to check and only eat the ones that passed muster, which was usually 2-3 per order. I was a super fun kid. Thanks, Mom, for putting up with me!)
Anyway, chicken thighs are one of my go-tos (and luckily, McDonald's chicken nuggets no longer are). I love bone-in, skin-on chicken thighs for pan-searing and roasting or braising. I am even willing to go to the trouble of deboning thighs myself to make Nom Nom Paleo's amazing cracklin' chicken. And I love boneless, skinless chicken thighs for grilling and making curries. They're moister and more flavorful than breasts, and won't dry out even if you overcook them slightly. I'm super paranoid about making sure my poultry is fully cooked, so I like that extra flexibility.
Grilled chicken thighs aren't quite as tidy-looking as grilled chicken breasts, but with a big bowl of goodness like this, no one will notice. They'll be too busy checking out the awesome grill marks on those two colors of sweet potatoes.
I used my indoor grill for this recipe because it's not QUITE warm enough for outdoor grilling in Boston, but I can't wait to try this outside as soon as possible.
This bowl is for Cinco de mayo, or for anytime you want a healthy, Mexican-inspired bowl of dinner with lots of different colors and textures. The chicken thighs are rubbed with homemade Adobo seasoning and grilled. The guacamole is taken up a notch by the addition of crunchy jicama. Grilled sweet potatoes, gently dressed baby greens, and white rice or cauli rice round out the meal.
This is also a flexible dinner. Make just the chicken and add it to your favorite salad. Omit the chicken for a veggie meal. Make only the jicama guacamole and go crazy dipping some carrot sticks. You could even sub shrimp for the chicken thighs! (Just don't ask me if you can just substitute boneless, skinless chicken breasts.)
Grilled Adobo Chicken & Sweet Potato Bowls with Jicama Guacamole
Yield: 2 servings
Prep time: 15 minutes, plus up to 4 hours of optional marinating time
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh minced oregano)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon bittersweet smoked paprika
- 1/4 teaspoon garlic powder
- 4 boneless, skinless chicken thighs (about 1 1/3 pounds)
- 2 small sweet potatoes, peeled and sliced into 1/2-inch thick rounds (I use one white and one orange)
- 1 lime, cut into 4 wedges
- 2 large handfuls of baby greens
- 2 tablespoons minced shallot or red onion
- 1/3 cup diced jicama
- 2 tablespoons chopped fresh cilantro