Grilled Chicken Burrito Bowl (Print-Friendly Version)
Tender grilled chicken, rice, beans, and fresh toppings make a flavorful, customizable bowl ready in no time.
# What You’ll Need to Make This:
→ Grilled Chicken
01 -
680 g boneless skinless chicken thighs
02 -
1 tablespoon kosher salt (Diamond Crystal recommended)
03 -
2 teaspoons dried oregano
04 -
2 teaspoons chili powder
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1.5 teaspoons ground cumin
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
08 -
0.5 teaspoon ground coriander
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0.5 teaspoon onion powder
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0.5 teaspoon ground black pepper
11 -
75 ml avocado oil
12 -
1 teaspoon lime juice (about 1 lime)
→ Bowl Assembly
13 -
4 cups cooked rice of choice
14 -
4 to 6 cooked grilled chicken thighs, diced
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240 ml canned black beans, rinsed and drained
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240 ml pico de gallo (or salsa or chopped tomatoes)
17 -
60 g shredded cheese (such as Mexican blend, cotija, queso fresco)
18 -
60 ml guacamole or sliced avocado
19 -
Fresh cilantro, chopped (optional)
# How to Prepare:
01 -
In a small bowl, thoroughly combine salt, dried oregano, chili powder, ground cumin, garlic powder, smoked paprika, ground coriander, onion powder, and black pepper using a whisk.
02 -
Pour avocado oil and freshly squeezed lime juice into a liquid measuring cup. Add the mixed spices and whisk until evenly incorporated to create the marinade.
03 -
Place chicken thighs in a large resealable plastic bag or flat dish with a lid. Pour marinade over the chicken, seal securely, and massage to coat all pieces. Refrigerate flat for 45 minutes, turning halfway through for uniform flavor absorption.
04 -
Remove marinated chicken from the refrigerator 15 minutes prior to grilling to allow meat to come to room temperature.
05 -
Preheat grill to 190°C. Using grilling tongs, place chicken thighs directly on clean grill grates. Close the lid and grill for 5 minutes. Flip each thigh and grill an additional 3 minutes with the lid closed. Check internal temperature, and continue grilling 1–5 minutes until chicken reaches 74°C internally.
06 -
Transfer grilled chicken to a cutting board and let rest for 5 minutes. Using a sharp knife, dice the chicken into bite-sized pieces.
07 -
Divide 1 cup of rice into each bowl. Top each with 1 to 1.5 diced chicken thighs, 60 ml black beans, 60 ml pico de gallo, 2 tablespoons shredded cheese, and 1–2 tablespoons guacamole. Garnish with chopped cilantro if desired.
08 -
Enhance with additional toppings such as sour cream, diced onion, chopped lettuce, or sliced jalapeños as desired. Serve immediately.
# Extra Tips:
01 -
Utilize marinating time to prepare rice, rinse and drain beans, or chop toppings ahead for efficient assembly.
02 -
Recipe portions are adaptable; for larger servings, offer additional rice and toppings as needed.
03 -
Drizzle with a homemade taco sauce or hot sauce for extra flavor.