The sun shines brightly, and the aroma of grilled chicken fills the air, creating an inviting atmosphere. This Grilled Chicken Burrito Bowl with Rice and Beans is a vibrant meal that comes together in about an hour, with tender marinated chicken and fresh toppings that make every bite enjoyable. The combination of spices truly elevates the flavors while keeping the dish satisfyingly wholesome.
This recipe is perfect for weeknight dinners, meal prepping, or casual gatherings with friends. You can easily make the chicken and rice ahead of time and store them for a quick assembly throughout the week.
Why You’ll Love This Recipe
- The marinated chicken offers a flavor-packed punch, perfect for any palate.
- Fresh toppings add vibrant colors and textures to each bowl.
- It’s highly customizable, allowing everyone to build their own perfect burrito bowl.
- The whole dish comes together in under an hour, ideal for busy days.
What You’ll Need
Here’s everything you need to create this delicious burrito bowl.
For the Marinade
- 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
- 1/2 tsp ground coriander
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 2.5 oz oil (used avocado oil)
- 1 tsp lime juice (from 1 lime)
For the Bowl
- 4 cups cooked rice (whichever kind you prefer)
- 4 to 6 cooked chicken thighs
- 1 cup canned black beans, rinsed and drained
- 1 cup pico de gallo (or salsa/chopped tomatoes)
- 1/2 cup shredded cheese (e.g., Mexican blend, cotija)
- 1/4 to 1/2 cup guacamole (or plain avocado)
- Chopped fresh cilantro (optional)
Note: You can substitute lime juice with lemon juice if needed.
Substitutions & Swaps
- Use chicken breasts instead of thighs for leaner meat.
- Swap black beans with pinto or kidney beans.
- Any leftover rice can work instead of freshly cooked.
- Replace pico de gallo with your favorite salsa.
How to Make It
Follow these simple steps to create your burrito bowl masterpiece.
Combine spices
Start by combining the spices, salt, and pepper in a small bowl, whisking to mix thoroughly. Set it aside, then pour oil and lime juice into a large liquid measuring cup. Add the spices to the measuring cup, then whisk until fully combined to make the marinade.
Marinate chicken
Place the chicken thighs in a gallon-sized sealable plastic bag or large flat dish. Pour the marinade over the chicken thighs, press as much remaining air out of the bag as possible, then seal it. Use your hands to squeeze the bag, effectively coating the thighs with the marinade. Place the bag flat in the fridge for 45 minutes, flipping halfway through.
Preheat grill
Take the bag out of the fridge 15 minutes before grilling to allow the chicken to warm slightly. Preheat the grill to around 375 degrees F.
Grill chicken
Use grilling tongs to place each chicken thigh directly on the grill grates. Close the lid and cook the thighs for 5 minutes on the first side. Then, use the tongs to flip them and cook another 3 minutes on the second side, again with the lid closed. Check the internal temperature with a meat thermometer, removing them from the grill once they reach 165°F. The chicken may need an additional 1 to 5 minutes to complete cooking.
Chop chicken
Once the chicken is done, place the thighs on a cutting board to cool for five minutes. Use a large sharp knife to chop the chicken into bite-sized pieces. Set aside while you assemble the burrito bowl.
Assemble bowls
Take out four bowls and place 1 cup of rice in each bowl. Next, add the equivalent of 1 to 1.5 chicken thighs of the diced chicken in each bowl, depending on your appetite. Follow it up with these ingredient quantities:
- 1/4 cup canned black beans
- 1/4 cup pico de gallo
- 2 tbsp shredded cheese
- 1 to 2 tbsp guacamole
- Chopped fresh cilantro, if desired.
Add any other desired toppings like sour cream, diced onion, or sliced jalapenos. Drizzle with a little homemade taco sauce for extra flavor.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the rice and toppings won’t freeze well.
Reheat: Microwave for 1-2 minutes or until warmed through.
Tips for Best Results
- Marinate the chicken for a full hour for deeper flavor absorption.
- Grill the chicken directly over medium-high heat for optimal char.
- Prep your toppings ahead of time for quick assembly during serving.
- Adjust the spice levels by adding more chili powder or fresh jalapeños.
Serving Suggestions
- Great for casual Friday night dinners.
- Serve with tortilla chips and salsa on the side.
- Perfect for meal prepping for the week ahead.
