Grilled Chicken Burrito Bowl

These grilled chicken burrito bowls make dinner feel easy and festive no matter the night of the week. The marinated chicken is grilled until smoky and juicy then chopped up and layered over rice with beans and fresh toppings for a meal that balances comfort with fresh flavors. It is especially handy when you have leftover grilled chicken and want to transform it into something new and colorful that everyone at the table will look forward to.

I first started making burrito bowls when I needed something fast but worth looking forward to after work. Over time, tweaking toppings kept dinner from ever getting boring, and now my family all gets excited when they see these ingredients come together.

Ingredients

• Boneless skinless chicken thighs: Essential for juicy flavorful bites and are more forgiving than chicken breast when grilling Look for plump thighs that are pink and moist
• Kosher salt: Draws out flavor from the chicken and other seasonings
• Dried oregano: Gives the marinade a warm herby aroma Use high-quality dried oregano that smells robust
• Chili powder: Provides mild heat and a deep chili flavor Pick a fresh chili powder blend for the best kick
• Ground cumin: Adds earthiness and warmth Go for a package with a toasted scent
• Garlic powder: For extra savoriness Choose a finely milled powder without clumping
• Smoked paprika: Brings subtle smoky notes Spanish smoked paprika is my usual pick
• Ground coriander: Bright and lemony this lifts up the other spices
• Onion powder: Gives depth of flavor to the marinade and the dish
• Ground black pepper: Adds bite and rounds out the seasoning
• Avocado oil: Helps the marinade stick and coats the chicken for grilling Look for cold-pressed oil for better flavor
• Lime juice: Brings freshness and acidity Use fresh limes if possible for the brightest taste
• Cooked rice: Forms the base of the bowl I love using jasmine or basmati but any kind works
• Canned black beans: Offer creaminess and a plant-based protein boost Choose a low sodium variety and rinse well
• Pico de gallo or fresh salsa: Adds a punch of fresh acidity and crunch Make your own or choose a tub with visible herbs and ripe tomatoes
• Shredded cheese: Gives savoriness and richness A Mexican blend or cotija are favorites in my kitchen
• Guacamole or sliced avocado: Adds creaminess and heart healthy fats Make or buy it fresh for the best color and flavor
• Chopped fresh cilantro: Optional but brightens each bite Pick leaves that are firm and free of dark spots

Step-by-Step Instructions

Make the marinade:

Mix all spices salt and pepper in a small bowl until completely combined Use a liquid measuring cup to mix in avocado oil and lime juice then whisk until the mix is even and thick

Marinate the chicken:

Place chicken thighs in a sealable plastic bag Add the marinade pressing out as much air as possible Use your hands to gently massage the marinade into the chicken ensuring all sides are coated Let it rest in the fridge for around one hour flipping the bag once halfway

Warm up and preheat:

Take the chicken out of the fridge about fifteen minutes before grilling so it loses its chill and cooks evenly Meanwhile preheat your grill to a medium high heat around 375 degrees F

Grill the chicken:

Use tongs to arrange the chicken on hot grill grates Cover with a lid and cook for five minutes Flip each thigh using tongs then cover and cook for about three more minutes until the internal temp hits 165 degrees F Thicker pieces may need up to five extra minutes

Rest and chop:

Move grilled chicken onto a cutting board Let it rest for five minutes so juices set before chopping into bite sized pieces

Assemble the bowls:

Set out four bowls Add one cup of rice to each then top with a generous scoop of diced chicken Add in about a quarter cup of black beans and a quarter cup of pico de gallo per bowl Spoon on shredded cheese then top with guacamole or avocado Scatter with cilantro and other favorite toppings like lettuce diced onion or a spoonful of fresh salsa

Serve:

Dig right in while everything is warm and melty

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My favorite part is always the smoky bite from freshly grilled chicken I remember the first time I let my family assemble their own bowls at the table It was a big hit and it surprised me how much more everyone loved it when they could choose their own toppings

Storage Tips

Store the main components rice chicken beans and toppings in separate airtight containers in the fridge The chicken and rice can last up to four days I like to only add things like avocado and cilantro right before serving so nothing gets mushy For a grab and go lunch assemble everything except the cold toppings in one container and top just before eating

Ingredient Substitutions

You can swap chicken thighs for boneless chicken breast just keep a close eye as it grills so it does not dry out Instead of black beans use pinto beans or even roasted chickpeas If you do not want dairy leave out the cheese or use a dairy free option For the rice base quinoa or even cauliflower rice work just as well

Serving Suggestions

Alongside your burrito bowl serve a slice of lime for extra tang or warm tortillas to scoop up all the goodness Add some fresh sliced radish or even pickled onions for a crunch A little homemade taco sauce drizzled over the top really makes flavors pop

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Cultural Context

Burrito bowls take inspiration from classic Mexican flavors and ideas like rice and beans cooked alongside grilled meats While they are an Americanized idea made for simple assembly they celebrate the layering of flavor and texture found in many traditional Mexican dishes Each family makes theirs a little differently and that is what keeps it fresh and fun

Recipe FAQs

→ How can I make the chicken extra juicy?

Let the chicken marinate for at least an hour, and avoid overcooking by monitoring with a meat thermometer. Rest the chicken before slicing for maximum juiciness.

→ What rice works best in a burrito bowl?

White, brown, or even cauliflower rice are great choices. Use whichever kind suits your preferences or dietary needs best.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be substituted. Just keep an eye on grilling time as breasts can dry out more quickly than thighs.

→ What toppings pair well with this bowl?

Popular choices include pico de gallo, shredded cheese, guacamole, cilantro, sour cream, diced onion, lettuce, or sliced jalapeños.

→ Is this meal gluten-free?

Yes, all the main components are naturally gluten-free. Always check toppings and seasonings for hidden sources of gluten if needed.

→ How can leftovers be stored?

Keep cooked chicken and rice in separate airtight containers in the fridge for up to three days. Store toppings separately for best freshness.