Explore Butcherbox

Chicken Tinga Bowl with Grilled Chicken Thighs

Kinesha Goldson Dickman

Kinesha Goldson Dickman

May 17, 2024
Chicken Tinga with Grilled Chicken Thighs in a bowl
Clock icon

50 min

Total

People icon

4

Servings

Protein icon

Poultry

Protein

Try Butcherbox

All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 lbs ButcherBox Organic Free-Range Boneless Chicken Thighs

  • 2 tbsp olive oil

  • 1 large onion

    thinly sliced

  • 3 cloves garlic

    minced

  • 1 can 14 oz fire-roasted tomatoes

  • 2-3 chipotle peppers in adobo sauce

    finely chopped

  • 1 tsp dried oregano

  • 1/2 tsp cumin

  • salt and pepper

    to taste

  • 2 cups cooked rice or cauliflower rice for a Paleo-friendly option

  • fresh toppings

    diced avocado, chopped cilantro, sliced radishes, lime wedges

Step By Step

Instructions

1
Preheat your grill to medium-high heat (400ºF). Rub 1 tbsp of olive oil over the ButcherBox Organic Free-Range Boneless Chicken Thighs and season with salt and pepper. Grill the chicken for 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes, then shred with two forks.
2
Make the Tinga Sauce: While the chicken rests, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes. Stir in the fire-roasted tomatoes, chipotle peppers, oregano, and cumin. Simmer for 10 minutes, allowing the flavors to blend. Season with salt and pepper to taste.
3
Add the shredded chicken to the skillet with the sauce. Stir well to ensure the chicken is evenly coated. Cook together for an additional 5-10 minutes, adjusting seasoning as needed.
4
Spoon the cooked rice (or cauliflower rice) into four bowls. Layer on the chicken tinga mixture. Finish by topping with diced avocado, chopped cilantro, sliced radishes, and a wedge of lime for squeezing.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

Build Your Box
Already a member? Log In