Air Fryer Chipotle Chicken Bowls with Mexican Slaw
A flavour-packed, customisable meal where smoky, air-fried chipotle chicken is served with a crisp Mexican slaw, creamy avocado, and grains. Perfect for easy dinners or make-ahead meal prep.
Ingredients
CHIPOTLE CHICKEN
- 6 chicken thigh fillets, halved and trimmed of excess fat
- 2 tablespoons diced chipotle peppers in adobo sauce (See Note 2)
- 2 tablespoons Greek style natural yoghurt
- 2 tablespoons olive oil
- 4 cloves garlic, roughly chopped (grated or finely chopped if not using a blender)
- 1 tablespoon each brown sugar and smoked paprika
- 2 teaspoons each dried oregano, cumin and onion powder
- Juice of large 1 lime
MEXICAN SLAW
- 2 cups very thinly sliced mixed cabbage (I used white and red)
- 1 small red onion, thinly sliced
- ½ cup coriander leaves
- 1 jalapeno chilli, thinly sliced
- Juice of 1 large lime
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and pepper, to taste
TO ASSEMBLE
- 3 cups freshly cooked brown rice and quinoa mix (or you can use any grain of choice)
- 1 large avocado, finely diiced
- 200g perino or grape tomatoes, halved
CREAMY CHIPOTLE SAUCE (TO DRIZZLE)
- 2 tablespoons mayonnaise
- ⅓ cup sour cream
- 1 tablespoon diced chipotles in adobo sauce
- 1 clove garlic, finely grated
- 1 teaspoon smoked or sweet paprika
- Juice of 1 small lime or ½ large
- Salt, to taste
TO SERVE
- Corn tortilla chips/strips
- Lime cheeks or wedges
Instructions
CHIPOTLE CHICKEN
- Place chicken thighs into a bowl or zip-lock bag. Combine all remaining ingredients in a blender and process until smooth. Alternately, combine all in a bowl and whisk until smooth. Pour over the chicken and stir well to coat evenly. Cover and chill for at least 1-2 hours but up to 24 hours if time permits.
- Preheat an air fryer at 200℃ for 5 minutes then line with a paper or silicone liner if desired (less mess). Place the marinated chicken thighs (cook in batches if need be) into air fryer and bake for 12 minutes. Turn chicken over and continue baking for a further 6-8 minutes or until chicken is golden brown adn cooked through (internal temperature is at least 75℃). Transfer to a plate, cover loosely with foil and rest for 5 minutes before slicing or dicing the chicken into bite size pieces.
- Meanwhile, to make the slaw, combine cabbage, red onion, coriander and jalapeños in a bowl. Whisk together the lime juice, honey and olive oil in a separate small bowl. Season with salt and pepper to taste. Add the dressing to the slaw and toss to combine (if making ahead of time or for meal prep, keep the slaw and dressing separate until ready to eat).
- To assemble, divide the rice, chicken,Mexican slaw, avocado and tomatoes evenly between serving bowls. Drizzle with a little Creamy Chipotle Sauce serving extra on the side if desired. Serve with lime cheeks and corn tortilla strips (if using). Serve immediately.
CREAMY CHIPOTLE SAUCE
- Place all ingredients into a bowl and whisk until smooth. Cover and chill until required. Will keep for up to 5 days in the fridge.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - DICED CHIPOTLES IN ADOBO SAUCE
Diced chipotle chillies in adobo sauce are available from supermarkets in the Mexican isle. I used La Costena brand which come in a jar diced. You can however purchase chipotles in adobo sauce from Woolies which are in full form. In this case, you would need to use the blender to puree them in the marinate in step 1. I would use 1-2 whole peppers along with some of the sauce. -
Cooking Methods (No Air Fryer):
- Oven: Bake on a lined tray at 200°C (180°C fan) for 20-25 mins, turning halfway.
- Stovetop: Pan-fry in a hot skillet over medium-high heat for 6-8 mins per side.
- BBQ: Grill for 5-7 mins per side over medium heat.
- Best Practice: Store chicken, undressed slaw, grains, and sauce separately in airtight containers for up to 4 days.
- Slaw: Dress only 30-60 minutes before serving to prevent sogginess.
- Freezing: Cooked chicken freezes well for up to 2 months. Slaw and sauce do not freeze.
- Protein: Use chicken breast (reduce cook time), black beans, or firm tofu.
- Spice Level: Adjust by adding more chipotle for heat or omitting the jalapeño for mild.
- Dairy-Free: Use plant-based yoghurt and vegan mayo/sour cream.