Grilled Chicken Burrito Bowls with Rice and Beans Recipe
If you’re craving a dish that’s bursting with smoky flavors, vibrant colors, and satisfying textures, you’ve got to try these Grilled Chicken Burrito Bowls with Rice and Beans. This recipe takes tender, marinated grilled chicken thighs and pairs them with fluffy rice, hearty black beans, fresh pico de gallo, creamy guacamole, and melty cheese, all layered into a bowl that’s as colorful as it is delicious. It’s a wonderful way to enjoy all the beloved flavors of a burrito without the wrapping, making it perfect for a nourishing weeknight meal or a casual dinner with friends.
Ingredients You’ll Need
For a recipe this delightful, you don’t need a long list of complicated ingredients. Each element plays an essential role, providing a harmony of flavors, textures, and bright colors that make the Grilled Chicken Burrito Bowls with Rice and Beans irresistible.
- Boneless skinless chicken thighs: Juicy and flavorful, these are perfect for grilling and soaking up the marinade.
- Kosher salt: Enhances all the flavors and balances the spices perfectly.
- Dried oregano: Adds an earthy, herbaceous note that complements the Mexican-inspired spices.
- Chili powder: Brings the smoky heat essential for authentic flavor.
- Ground cumin: Deepens the warmth and complexity in the marinade.
- Garlic powder: A subtle punch of garlicky goodness without the sharpness of fresh garlic.
- Smoked paprika: Imparts that irresistible smoky aroma and vibrant red color.
- Ground coriander and onion powder: Lightly floral and sweet, they round out the savory mix.
- Ground black pepper: Adds a touch of heat and sharpness.
- Avocado oil: Ideal for grilling, with a high smoke point and neutral flavor.
- Lime juice: Citrus tang that brightens and tenderizes the chicken.
- Cooked rice: Your choice of white, brown, or any variety; a fluffy base for the bowl.
- Canned black beans: Protein-packed and hearty, they’re perfect for texture and taste.
- Pico de gallo, salsa, or chopped tomatoes: Freshness and juiciness that really lift the dish.
- Shredded cheese: Adds a creamy, salty element that melts beautifully over warm ingredients.
- Guacamole or plain avocado: Creamy richness that cools any spice and adds luscious texture.
- Fresh cilantro (optional): Herbaceous brightness that’s the perfect finishing touch.
How to Make Grilled Chicken Burrito Bowls with Rice and Beans
Step 1: Marinate the Chicken
Begin by whisking together the salt, oregano, chili powder, cumin, garlic powder, smoked paprika, coriander, onion powder, and black pepper in a small bowl. Mixing these spices upfront ensures every bite of chicken is loaded with flavor. Next, combine the avocado oil and fresh lime juice with the spices to create a vibrant marinade that tenderizes and infuses the chicken thighs beautifully. Pop the chicken into a sealed bag or dish with this marinade, making sure each piece is thoroughly coated, then let it sit chilled for a full hour. This wait time builds layers of smoky, zesty flavor that you’ll savor later.
Step 2: Grill the Chicken
Grilling is where the magic really happens. Heating your grill to around 375 degrees Fahrenheit gives a perfect medium-high environment to sear the chicken thighs, locking in juiciness and creating those enticing charred marks. Grill for about 5 minutes on one side, then flip for another 3 minutes with the lid closed to keep the heat enveloping the meat. Use a meat thermometer to check for doneness; when the internal temperature hits 165 degrees, your chicken is ready. Let it rest a little to retain juices before chopping into bite-sized pieces—this step ensures every forkful is tender and flavorful.
Step 3: Assemble Your Burrito Bowls
Assembly is a joyous part of this recipe because you get to customize your bowl with your favorite toppings. Start with a generous scoop of cooked rice as the foundation. Add a portion of the chopped grilled chicken thighs over the rice, then layer on black beans, pico de gallo, shredded cheese, and a dollop of creamy guacamole. Sprinkle some fresh cilantro if you want that extra pop of herbal brightness. Each layer adds a new texture and flavor, building a bowl that’s satisfying both visually and in every bite.
How to Serve Grilled Chicken Burrito Bowls with Rice and Beans
Garnishes
The secret to transforming your Grilled Chicken Burrito Bowls with Rice and Beans from delicious to unforgettable is the garnishes. Think zesty lime wedges for squeezing, a drizzle of sour cream for cooling creaminess, diced red onions for crunch, sliced jalapeños for heat, and extra fresh cilantro for freshness. These add contrast and freshness with every bite, making your bowl a vibrant celebration of flavors.
Side Dishes
Although these bowls are pretty complete on their own, pairing them with a crunchy side salad or homemade tortilla chips and salsa can round out the meal beautifully. A simple corn salad or roasted street corn topped with cotija cheese would also complement the smoky chicken and hearty beans perfectly.
Creative Ways to Present
If you’re feeding a crowd or want to impress family and friends, create a burrito bowl bar. Set out bowls of rice, grilled chicken, beans, pico de gallo, guacamole, cheese, and assorted toppings so everyone can build their own masterpiece. It’s interactive and a ton of fun, plus it allows dietary preferences to be easily managed.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Chicken Burrito Bowls with Rice and Beans store beautifully in airtight containers in the refrigerator for up to 3 days. Keep the guacamole separate if possible to prevent browning, and add fresh toppings when ready to serve for best flavor.
Freezing
You can freeze the grilled chicken and cooked beans separately in freezer-safe containers or bags for up to 3 months. While rice can be frozen, it tends to dry out, so fresh cooking is best when you’re ready to enjoy leftovers.
Reheating
Reheat your bowls gently in the microwave or on the stovetop until warmed through. Add fresh pico de gallo and guacamole after reheating to keep those fresh tastes and textures lively.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but keep an eye on them during grilling to avoid drying out since they are leaner than thighs.
What if I don’t have a grill?
No grill? No problem! You can cook the chicken in a hot cast-iron skillet or under the broiler to achieve similar smoky, charred flavors.
Can this recipe be made vegetarian?
You can swap the grilled chicken for grilled vegetables or plant-based protein like tofu or tempeh, and keep all the other delicious ingredients for a veggie-packed burrito bowl.
What type of rice is best for this dish?
Any rice works, but traditionally fluffy white or brown rice are perfect because they soak up the flavors well without overpowering the other ingredients.
Is it necessary to marinate the chicken for a full hour?
While marinating longer enhances flavor and tenderness, even 30 minutes will yield tasty results if you’re short on time.
Final Thoughts
Grilled Chicken Burrito Bowls with Rice and Beans are one of those dishes that never gets old because they’re fresh, flavorful, and utterly satisfying. Whether you’re a seasoned cook or just starting out, this recipe is a crowd-pleaser that’s easy to customize and perfect for sharing. I can’t wait for you to try it and make it your own—it’s sure to become a favorite in your meal rotation!
PrintGrilled Chicken Burrito Bowls with Rice and Beans Recipe
This grilled chicken burrito bowl recipe features tender, flavorful marinated chicken thighs grilled to perfection and served over fluffy rice with black beans, pico de gallo, shredded cheese, and creamy guacamole. It’s a customizable, wholesome meal that balances smoky spices and fresh toppings, perfect for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (includes 1 hour marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Halal
Ingredients
For the 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)
For the Burrito Bowls
- 4 cups cooked rice (any variety preferred)
- 4 to 6 cooked chicken thighs, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup pico de gallo (or salsa/chopped tomatoes)
- ½ cup shredded cheese (Mexican blend, cotija, queso fresco, etc.)
- ¼ to ½ cup guacamole (or plain avocado)
- Chopped fresh cilantro (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together salt, dried oregano, chili powder, ground cumin, garlic powder, smoked paprika, ground coriander, onion powder, and black pepper. In a large measuring cup, combine the avocado oil and lime juice, then add the mixed spices and whisk thoroughly to form the marinade.
- Marinate the Chicken: Place the chicken thighs in a gallon-sized sealable plastic bag or large flat dish. Pour marinade over the chicken, remove as much air as possible from the bag, then seal tightly. Massage the bag to coat the chicken evenly with the marinade. Refrigerate, laying the bag flat, for 45 minutes, flipping the bag halfway through.
- Preheat Grill: Remove the chicken from the fridge 15 minutes before grilling to allow it to come closer to room temperature. Preheat your grill to approximately 375°F (190°C).
- Grill the Chicken: Using tongs, place chicken thighs directly on the grill grates. Close the lid and cook for 5 minutes on the first side. Flip the thighs and grill for an additional 3 minutes. Check internal temperature with a meat thermometer and continue to grill as needed, another 1 to 5 minutes, until the chicken reaches 165°F (74°C).
- Rest and Chop: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Then chop into bite-sized pieces and set aside.
- Assemble Burrito Bowls: Divide 1 cup of cooked rice into each of four bowls. Add about 1 to 1.5 chopped chicken thighs per bowl. Top each bowl with ¼ cup black beans, ¼ cup pico de gallo, 2 tablespoons shredded cheese, 1 to 2 tablespoons guacamole, and chopped cilantro if desired.
- Serve with Optional Toppings: Add any additional desired toppings such as sour cream, diced onions, chopped lettuce, sliced jalapeños, or drizzle with homemade taco sauce. Serve immediately and enjoy!
Notes
- This recipe is written to serve 4, but can serve up to 6 depending on appetite; consider adding extra rice and toppings if serving more guests.
- Use marinating time to prepare rice, rinse and drain beans, and chop cilantro or other toppings.
- You can substitute pico de gallo with salsa or fresh chopped tomatoes according to your preference.
- Guacamole can be replaced with plain sliced avocado if preferred.
- For best results, use a meat thermometer to ensure chicken is cooked through without drying out.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 95 mg
Keywords: grilled chicken, burrito bowl, Mexican rice bowl, black beans, pico de gallo, grilled chicken recipe, healthy dinner, homemade burrito bowl
