After a long day, there’s nothing quite as satisfying as the aroma of sizzling grilled chicken filling the kitchen. That’s how I found myself whipping up these Juicy Grilled Chicken Burrito Bowls with Rice and Beans, a delicious solution to the age-old question of what to make for dinner. This dish is like a warm hug for your taste buds—each bite brimming with smoky flavors and fresh toppings that are irresistibly customizable.
I love how this meal can effortlessly transition from a busy weeknight routine to a delightful gathering with friends. Plus, it’s a fantastic way to use up leftover chicken, allowing for endless variations and fun toppings that keep everyone at the table happy. Whether made in minutes or dressed up for guests, these burrito bowls are a winning choice for anyone craving a wholesome, homemade meal that doesn’t skimp on flavor. Grab your grill, and let’s dive into this easy, crowd-pleasing recipe!
Why are Grilled Chicken Burrito Bowls so great?
Flavorful and satisfying, these bowls come alive with zesty marinades and a colorful array of toppings. Quick prep makes them perfect for busy weeknights; marinate the chicken, grill, and assemble in minutes! Versatile at its core, feel free to customize with leftover proteins or your favorite ingredients. Family-friendly and gluten-free, they cater to everyone’s tastes while keeping dinner stress-free. Plus, each bite is a delicious union of textures and flavors—it’s a meal everyone will love!
Grilled Chicken Burrito Bowl Ingredients
• Let’s gather everything we need to create these delicious Grilled Chicken Burrito Bowls with Rice and Beans!
For the Chicken Marinade
- Boneless Skinless Chicken Thighs – Juicier than breasts, ideal for maximum flavor and moisture.
- Kosher Salt (1 tbsp) – Enhances the chicken’s flavor; substitution: sea salt works well too.
- Dried Oregano (2 tsp) – Adds lovely herbal notes.
- Chili Powder (2 tsp) – Brings warmth and depth to the dish.
- Ground Cumin (1.5 tsp) – Infuses earthy flavors.
- Garlic Powder (1 tsp) – Delivers savory richness.
- Smoked Paprika (1 tsp) – Imparts a delightful smoky flavor.
- Ground Coriander (0.5 tsp) – Adds a hint of citrusy brightness.
- Onion Powder (0.5 tsp) – Enhances overall flavor profile.
- Ground Black Pepper (0.5 tsp) – Provides a subtle kick.
- Oil (2.5 oz) – Use avocado oil for marinating; olive oil is a suitable substitute.
- Lime Juice (1 tsp from 1 lime) – Brightens and elevates all the flavors.
For the Bowl Assembly
- Cooked Rice (4 cups) – A versatile base; use any rice variety you love—white, brown, or cauliflower rice works.
- Canned Black Beans (1 cup, rinsed and drained) – Loaded with protein and fiber.
- Pico de Gallo (1 cup) – Fresh topping option; swap in salsa or fresh tomatoes as desired.
- Shredded Cheese (0.5 cup) – Adds a creamy touch; try a Mexican blend or cotija for diversity.
- Guacamole (0.25 to 0.5 cup) – Brings richness; or use sliced avocado for a simpler option.
- Chopped Fresh Cilantro (optional) – Adds a burst of freshness and color.
These ingredients are the heart of your Grilled Chicken Burrito Bowls. Prepare to assemble a meal that not only satisfies your cravings but is also a joy to share with loved ones!
How to Make Grilled Chicken Burrito Bowls
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Prepare Marinade: In a small bowl, whisk together the spices, kosher salt, and black pepper. In another container, mix the oil and lime juice, then incorporate the spice blend. This fragrant marinade is what will flavor the chicken beautifully.
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Marinate Chicken: Place the boneless skinless chicken thighs into a sealable bag, pour the marinade over, seal it tightly, and refrigerate for about 45 minutes to 1 hour. Flip the bag halfway through to ensure even coating.
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Preheat Grill: As you wait for the chicken to marinate, preheat your grill to 375°F. This temperature is key; it ensures the chicken cooks through evenly while developing that lovely char.
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Grill Chicken: Take the marinated chicken out of the fridge and grill it for 5 minutes on one side. Flip the chicken and continue grilling for another 3-5 minutes until the internal temperature reaches 165°F. Let it cool for 5 minutes before chopping into bite-sized pieces.
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Assemble Bowls: Start with 1 cup of cooked rice in each bowl, add about 1-1.5 diced chicken thighs, then layer on the black beans, pico de gallo, shredded cheese, guacamole, and cilantro. Feel free to get creative with additional toppings!
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Serve: Dig in right away while everything is warm and inviting. Enjoy the delightful mix of flavors and textures with your loved ones!
Optional: Serve with tortilla chips for an added crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Grilled Chicken Burrito Bowls with Rice and Beans?
Enhance your burrito bowl experience with delightful pairings that elevate each bite into something extraordinary.
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Crispy Tortilla Chips: These crunchy companions add a satisfying texture contrast and are perfect for scooping up those tasty burrito bowl toppings.
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Corn Salsa: Bright and refreshing, corn salsa brings a burst of sweet and tangy flavor that balances the smoky chicken beautifully. Paired with lime juice, it’s a summer delight!
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Zesty Lime Wedges: A squeeze of lime over your bowl amps up the bright flavors and cuts through richness, ensuring each bite is as vibrant as the last.
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Cool Avocado Salad: Featuring diced avocado, tomatoes, and a sprinkle of salt, this salad offers a creamy texture that complements the hearty burrito bowl.
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Mexican Street Corn (Elote): Grilled corn on the cob slathered in mayo, chili powder, and cheese brings a rich, smoky condition. It’s a staple that heightens the fiesta vibes!
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Watermelon Agua Fresca: This refreshing drink adds a sweet and hydrating element. Its fruity notes are the perfect counterbalance to a savory meal and help cleanse the palate.
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Cheesy Quesadillas: Melty, cheesy quesadillas served with salsa or guacamole can add a delightful richness to complement the burrito flavors.
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Fruity Dessert Cups: End on a sweet note with a mix of fresh fruit topped with mint! It cleanses the palate and adds a refreshing conclusion to your meal.
Let your creativity flow as you explore these pairing ideas, creating a memorable dining experience full of flavor and joy!
Grilled Chicken Burrito Bowls Variations
Feel free to elevate your burrito bowl experience with these creative twists and substitutions that will cater to your taste!
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Leftover Chicken: Swap in your leftover grilled or rotisserie chicken for a quick and fuss-free option. This gives a delightful convenience on those busy nights.
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Gluten-Free Grains: Use quinoa or brown rice instead of white rice to enhance the nutritional value while keeping it gluten-free.
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Spicy Kick: Add chopped jalapeños or a drizzle of hot sauce to Amp up the heat and excite your taste buds.
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Creamy Alternatives: Substitute guacamole with Greek yogurt for a lighter, creamy texture that still packs flavor. This can be a fun twist!
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Veggie Loaded: Incorporate roasted veggies like bell peppers or zucchini for a vibrant, hearty meal. This not only adds flair but also boosts fiber.
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Bean Bliss: Try switching black beans for pinto beans or even chickpeas to mix things up; each brings unique flavors and textures that surprise your palate.
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Cheese Variations: Experiment with different cheeses, like pepper jack for extra spice, or a vegan cheese if you’re looking for a plant-based twist.
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Fresh Herbs: Instead of cilantro, sprinkle fresh dill or parsley on top to create an unexpected herbaceous note that brings freshness to the dish.
With these variations, your Grilled Chicken Burrito Bowls can transform each mealtime into an exciting culinary adventure!
Expert Tips for Grilled Chicken Burrito Bowls
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Meat Thermometer Use: Ensure the chicken is cooked to an internal temperature of 165°F to avoid dryness and achieve a juicy texture.
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Effortless Meal Prep: Consider using microwavable rice or pre-made guacamole to drastically cut down your preparation time during busy weeknights.
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Balance Ingredients: If you’re using leftover chicken, increase the amount of rice and toppings accordingly—this ensures a balanced meal in your Grilled Chicken Burrito Bowls.
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Customize Your Recipe: Experiment with toppings! Adding sliced jalapeños or chopped lettuce can elevate the freshness and crunchiness in each bowl.
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Leftover Conversion: Turn any remaining burrito bowl components into wraps or salads for a tasty lunch the next day, minimizing food waste.
Make Ahead Options
These Grilled Chicken Burrito Bowls with Rice and Beans are fantastic for meal prep! You can marinate the chicken up to 24 hours in advance, allowing flavors to meld beautifully. Simply prepare the marinade, coat the chicken, and refrigerate it until you’re ready to grill. You can also cook the rice and beans, storing them in the fridge for up to 3 days. To maintain quality, keep the components stored separately in airtight containers. When you’re ready to serve, just grill the chicken, chop it, and assemble the bowls with the prepped rice, beans, and all your favorite toppings for a quick, satisfying meal that tastes just as delicious as freshly made!
How to Store and Freeze Grilled Chicken Burrito Bowls
Fridge: Keep any leftover Grilled Chicken Burrito Bowls in an airtight container for up to 3 days. This maintains moisture and flavor.
Freezer: For longer storage, freeze the individual components (chicken, rice, beans, toppings) in separate airtight containers for up to 3 months. Assemble after thawing!
Reheating: When ready to enjoy, reheat the chicken and rice in the microwave or a skillet until heated through. Add fresh toppings after reheating for the best flavor and texture!
Meal Prep: For convenience, consider prepping and storing separate components ahead of time. Meal prep helps create quick, satisfying dinners on busy nights.
Grilled Chicken Burrito Bowls with Rice and Beans Recipe FAQs
What type of chicken should I use for the best flavor?
Absolutely! I recommend using boneless skinless chicken thighs for these Grilled Chicken Burrito Bowls. They are juicier and more flavorful than chicken breasts, making your bowls truly satisfying.
How long can I store leftover Grilled Chicken Burrito Bowls in the fridge?
You can store any leftover Grilled Chicken Burrito Bowls in an airtight container for up to 3 days. This helps keep the chicken moist and the flavors intact, ensuring a delicious second meal!
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Can I freeze the components of the burrito bowls?
Very! To freeze, portion the components—chicken, rice, black beans, and toppings—into separate airtight containers. They will keep well for up to 3 months. When you’re ready to enjoy, simply thaw each component in the fridge overnight before reheating.
What should I do if my chicken is dry after grilling?
Don’t worry! If your chicken turns out dry, it might be due to overcooking. Make sure to use a meat thermometer to check for an internal temperature of 165°F. If you’re reheating leftovers, a splash of chicken broth or a drizzle of lime juice can help restore moisture.
Are these burrito bowls suitable for a gluten-free diet?
Absolutely! This recipe is family-friendly and gluten-free, making it perfect for those with dietary restrictions. Just be sure to check that any pre-packaged ingredients, like beans or sauces, are labeled gluten-free.
What are some good toppings to add to my burrito bowls?
Get creative! You can top your Grilled Chicken Burrito Bowls with sour cream, chopped lettuce, sliced jalapeños, or even corn salsa for added flavor and crunch. The more, the merrier—customizing your bowls makes each meal exciting!
Flavor-Packed Grilled Chicken Burrito Bowls with Rice and Beans
Ingredients
Equipment
Method
- In a small bowl, whisk together the spices, kosher salt, and black pepper. In another container, mix the oil and lime juice, then incorporate the spice blend.
- This fragrant marinade is what will flavor the chicken beautifully.
- Place the chicken thighs into a sealable bag, pour the marinade over, seal it tightly, and refrigerate for about 45 minutes to 1 hour. Flip the bag halfway through.
- Preheat your grill to 375°F.
- Grill the marinated chicken for 5 minutes on one side. Flip and grill for another 3-5 minutes until the internal temperature reaches 165°F. Let cool for 5 minutes before chopping.
- Start with 1 cup of cooked rice in each bowl, add 1-1.5 diced chicken thighs, then layer on the black beans, pico de gallo, shredded cheese, guacamole, and cilantro.
- Serve immediately while everything is warm and inviting.