Grilled Chicken Bowls (Print Version)
# Ingredients:
→ Grilled Chicken
01 -
1 tsp smoked paprika
02 -
½ tsp onion powder
03 -
½ tsp ground coriander
04 -
1 tsp lime juice (from 1 lime)
05 -
2 tsp dried oregano
06 -
½ tsp ground black pepper
07 -
1.5 tsp ground cumin
08 -
1 tbsp Kosher Salt (Diamond Crystal)
09 -
1.5 lbs boneless skinless chicken thighs
10 -
2 tsp chili powder
11 -
2.5 tsp oil
12 -
1 tsp garlic powder
→ Bowl Components
13 -
¼ to ½ cup guacamole (or plain avocado)
14 -
Fresh cilantro, chopped (optional)
15 -
½ cup shredded cheese (Mexican blend, cotija, or queso fresco)
16 -
4 cups cooked rice (any variety)
17 -
1 cup canned black beans, rinsed and drained
18 -
1 cup pico de gallo (or salsa/chopped tomatoes)
# Instructions:
01 -
Grab a small bowl and combine the spices, salt, and pepper. Pour oil and lime juice into a measuring cup, stir together, and then whisk in the spice mix until it's all blended.
02 -
Put the chicken thighs into a plastic bag you can seal, pour in the marinade, and push out extra air before sealing it. Chill it in the fridge for 45 minutes, turning the bag halfway through. Before grilling, let it sit at room temp for 15 minutes.
03 -
Heat the grill to 375°F. Lay the chicken on the grill, cook for 5 minutes on one side, flip, and grill for another 3 minutes on the opposite side. Cook until the chicken is 165°F inside. Let it rest for 5 minutes, then cut it into pieces.
04 -
Spoon 1 cup of rice into each of the four bowls. Add the grilled, chopped chicken, ¼ cup black beans, ¼ cup pico de gallo, 2 tbsp cheese, and 1-2 tbsp guacamole on top. Add cilantro if you'd like.
# Notes:
01 -
While the chicken marinates, handle other prep like cooking the rice and prepping toppings.
02 -
Makes enough for 4-6 people, depending on serving size.
03 -
Feel free to add extras like sour cream, diced onions, or jalapeños for variety.