Ingredients :
- For the vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2-3 habañero chiles stemmed and seeds removed, minced
- 1 teaspoon dried Mexican oregano
- Salt to taste
- For the the chicken:
- 1/2 cup lemon juice
- 1/4 cup olive oil plus more for oiling the grill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 2 pounds boneless, skinless, chicken breasts
- For the bowl:
- 1 head butter lettuce cut or torn into 1-inch pieces
- 2 cups cooked rice
- 1 cup diced mango
- 1 pound Persian cucumbers or other thin-skinned cucumber, cut in half and sliced into 1/4-inch slices, about 2 cups
- 1 large avocados peeled, pitted, and sliced
- 1/4 cup thinly sliced scallions
Directions :
- To make the vinaigrette:
- In a medium bowl or jar with a tight-fitting lid, add olive oil, red wine vinegar, habañero chilies, and oregano. Whisk or shake to combine and season to taste with salt. Store in the refrigerator for up to 4 days.
- To make the chicken:
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme leaves. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, squeeze out air and close the bag. Mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
- Preheat grill over medium-high heat for 5 minutes. Oil grates. Place chicken over direct heat on the grill, close the cover, and grill 5 minutes on each side, turning once.
- Transfer chicken to indirect heat and continue to cook until an internal thermometer inserted into the thickest part of the largest chicken breast reaches 165 degrees, 5 to 10 minutes longer.
- Remove to a cutting board and tent with foil for 10 minutes. Slice or chop into small pieces and season to taste with salt.
- To assemble the bowls:
- Divide lettuce between 4 bowls. Top with chicken, cooked rice, mango, avocado, and cucumber. Garnish with scallions. Drizzle with habañero vinaigrette and serve.
