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Grilled Chicken Burrito Bowls with Rice and Beans Recipe

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3.8 from 8 reviews

This Grilled Chicken Burrito Bowls recipe combines perfectly marinated and grilled chicken thighs with rice, black beans, pico de gallo, cheese, and guacamole to create a flavorful and hearty meal. Easy to assemble and customizable with your favorite toppings, these burrito bowls make a great option for a casual dinner or meal prep.

Ingredients

Grilled Chicken

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp Kosher Salt (Diamond Crystal)
  • 2 tsp Dried Oregano
  • 2 tsp Chili Powder
  • 1.5 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Coriander
  • ½ tsp Onion Powder
  • ½ tsp Ground Black Pepper
  • 2.5 oz avocado oil
  • 1 tsp lime juice (from 1 lime)

Burrito Bowls

  • 4 cups cooked rice (any variety)
  • 4 to 6 cooked chicken thighs (grilled and chopped)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup pico de gallo (or salsa, or chopped tomatoes)
  • ½ cup shredded cheese (Mexican blend, cotija, queso fresco, or any preferred type)
  • ¼ to ½ cup guacamole (or plain avocado)
  • Chopped fresh cilantro (optional)

Instructions

  1. Make the Marinade: Combine the salt, dried oregano, chili powder, ground cumin, garlic powder, smoked paprika, ground coriander, onion powder, and ground black pepper in a small bowl and whisk thoroughly. Pour the avocado oil and lime juice into a large liquid measuring cup, add the mixed spices, and whisk everything together to create the marinade.
  2. Marinate the Chicken: Place the chicken thighs in a gallon-sized sealable plastic bag or a large flat dish. Pour the marinade over the chicken, remove as much air as possible from the bag, seal it, and massage the thighs to coat them evenly. Refrigerate the marinating chicken flat for 45 minutes, flipping the bag halfway through for even flavor distribution.
  3. Preheat Grill and Prepare Chicken: Remove the chicken from the fridge 15 minutes before grilling to take off the chill, allowing a total marinating time of 1 hour. Preheat the grill to about 375°F (190°C).
  4. Grill the Chicken: Using tongs, place each chicken thigh directly on the grill grates and close the lid. Grill the chicken for 5 minutes on the first side, then flip and grill for an additional 3 minutes. Check the internal temperature with a meat thermometer and continue grilling (flipping as needed) until the internal temperature reaches 165°F (74°C), which could take 1 to 5 more minutes.
  5. Rest and Chop: Remove the chicken thighs from the grill and let them rest on a cutting board for 5 minutes to retain juices. Then chop into bite-sized pieces.
  6. Assemble Burrito Bowls: Distribute 1 cup of cooked rice evenly into four bowls. Add about 1 to 1.5 chopped chicken thighs per bowl depending on appetite. Then top each bowl with ¼ cup black beans, ¼ cup pico de gallo, 2 tablespoons shredded cheese, 1 to 2 tablespoons guacamole, and optionally chopped cilantro. Add any other desired toppings like sour cream, diced onion, chopped lettuce, or sliced jalapeños.
  7. Serve and Enjoy: Serve the bowls immediately while the chicken is warm, and enjoy your flavorful, homemade grilled chicken burrito bowls.

Notes

  • Recipe serves 4 but can serve up to 6 with extra rice and toppings.
  • Use the marinating time to prepare rice, rinse and drain black beans, and chop cilantro or other toppings.
  • Feel free to substitute ingredients such as salsa for pico de gallo or use different types of cheese to suit your taste.
  • Check out homemade taco sauce recipes to add an extra layer of flavor if desired.

Find it online: https://flavorspath.com/grilled-chicken-burrito-bowls-with-rice-and-beans-recipe/