Grilled Chicken Burrito Bowl with Rice and Beans
These grilled chicken burrito bowls are perfect for a hassle-free weeknight dinner. Marinated in a simple blend of spices, lime, and oil, the chicken comes out juicy and bursting with flavor. Simply marinate, grill, and assemble with rice, beans, and your favorite toppings. If you have leftover grilled chicken, this recipe is even easier. Either way, it's a satisfying meal that the whole family will love. While it's written for four people, this recipe can easily be adjusted to feed more.
Servings 4 people
Equipment
- A sealable plastic bag (or flat dish with lid)
- Grilling tongs
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 tsp oil
- 1 tsp lime juice from 1 lime
Burrito Bowls
- 4 cups cooked rice whichever kind you prefer
- 4 to 6 cooked chicken thighs
- 1 cup canned black beans rinsed and drained
- 1 cup pico de gallo can also use salsa or chopped tomatoes
- ½ cup shredded cheese use whatever type you prefer - Mexican blend, cotija, queso fresco, etc.
- ¼ to ½ cup guacamole can also use plain avocado
- chopped fresh cilantro optional
Instructions
- Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside then pour the oil and lime juice (or juice a lime) into a large liquid measuring cup. Add the spices to the measuring cup then whisk until fully combined to make the marinade.
- Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken thighs, press as much remaining air out of the bag as you can with your hands, then seal it. Again use your hands to squeeze the bag, coating the thighs with the marinade. Place the bag flat in the fridge for 45 minutes, flipping halfway through.
- Take the bag out of the fridge 15 minutes before you plan to grill to let the chicken warm slightly (so the chicken will marinate for 1 hour total) and preheat the grill to around 375 degrees F.
- Use grilling tongs to place each chicken thigh directly on the grill grates. Close the lid and cook the thighs for 5 minutes on the first side, then use the tongs to flip it and cook another 3 minutes on the second side, again with the lid closed. Use a meat thermometer to check the internal temp of the chicken thighs, removing them from the grill once they reach 165F. The chicken will likely need another 1 to 5 minutes to be done cooking.
- Once the chicken is done, place the thighs on a cutting board and let them cool for five minutes, then use a large sharp knife to chop the chicken into bite-sized pieces. Set them aside while you assemble the burrito bowl.
- Take out four bowls and begin by placing 1 cup of rice into each bowl. Next place the equivalent of 1 to 1.5 chicken thighs of the diced chicken in to each bowl, depending on how hungry people are. Follow it up with the following ingredients and quantities:- ¼ cup canned black beans- ¼ cup pico de gallo- 2 tbsp shredded cheese- 1 to 2 tbsp guacamole- chopped fresh cilantro (if desired)
- Add any other desired toppings, like sour cream, diced onion, chopped lettuce, or sliced jalapenos. Or drizzle a little homemade taco sauce (recipe link in notes). Serve and enjoy!
Notes
Written for 4, can serve up to 6 depending on how hungry those who are eating are (though you may want to provide more rice and toppings just in case).
Use the marinating time to prep any ingredients that need it, such as cooking the rice, rinsing and draining the black beans, or chopping cilantro.
Try this taco sauce on top of your burrito bowl: https://www.hotpankitchen.com/taco-salad-dressing/