Chipotle Chicken Bowl | Traeger Grills

Ingredients

• 1/4 Cup fresh squeezed lime juice
• 3 Tablespoons coarsely chopped shallot
• 3 Tablespoons chopped fresh cilantro
• 2 Tablespoons chopped chipotle chiles in adobo
• 3 garlic cloves smashed and peeled
• 2 Teaspoons agave syrup or honey
• 1 Teaspoon ground cumin
• 1 Teaspoon dried oregano
• 1 Teaspoon chile powder
• 1 Teaspoon kosher salt
• 1/2 Teaspoon ground coriander
• 1/3 Cup avocado oil or other neutral oil
• 1 1/2 Pound boneless, skinless chicken thighs
• 1 ear of husked corn or 1 cup frozen fire-roasted corn kernels at room temperature
• 1 head Romaine lettuce, shredded
• 1/2 small head Savoy cabbage, shredded
• 1 large tomato sliced or diced
• 1 15-oz can black beans, rinsed well and drained
• 1/2 Cup homemade or store-bought guacamole
• 1/2 Cup crumbled Cotija cheese
• 1/4 Cup Mexican crema or sour cream mixed with a little lime juice (optional)
• 2 Tablespoons hand-torn epazote leaves (optional)
• Crisped tortilla strips or tortilla chips, for serving