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Grilled Chicken Burrito Bowls with Rice and Beans Recipe

Grilled Chicken Burrito Bowls with Rice and Beans Recipe
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★★★★★

4.9 from 16 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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.
  7. 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

Keywords: grilled chicken, burrito bowl, Mexican rice bowl, black beans, pico de gallo, grilled chicken recipe, healthy dinner, homemade burrito bowl

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