Grilled Chicken Burrito Bowl with Rice and Beans

When you take that first bite of a Grilled Chicken Burrito Bowl, the smoky flavor of the grilled chicken mingles with the freshness of pico de gallo and the creaminess of guacamole, creating a symphony of textures and flavors. This delightful dish takes just about an hour to prepare and is perfect for meal prep or busy weeknights. The burst of spices in the marinade provides an irresistible flavor that will have everyone coming back for seconds.

This recipe is ideal for anyone looking to enjoy a comforting, nutritious meal without spending hours in the kitchen. It’s perfect for family dinners, meal prep for the week, or serving guests at a casual get-together. Leftovers can be conveniently refrigerated, making them a fantastic option for lunch or dinner the next day.

Why You’ll Love This Recipe

• The marinated grilled chicken has a rich, smoky flavor that elevates the entire dish.
• It’s customizable: adjust ingredients based on personal preferences or dietary needs.
• Ready in under an hour, making it quick enough for a weeknight meal.
• The combination of textures—from creamy to crunchy—offers a satisfying dining experience.

What You’ll Need

Gather the following ingredients to create your delicious burrito bowl:

For the Chicken 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 (I 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 (cooked as per marinade)
• 1 cup canned black beans, rinsed and drained
• 1 cup pico de gallo (can also use salsa or chopped tomatoes)
• 1/2 cup shredded cheese (use whatever type you prefer – Mexican blend, cotija, queso fresco, etc.)
• 1/4 to 1/2 cup guacamole (can also use plain avocado)
• Chopped fresh cilantro (optional)

Use any preferred type of rice for versatility.

Substitutions & Swaps

• Use chicken breast instead of thighs.
• Substitute rice with quinoa or cauliflower rice.
• Swap guacamole with sour cream if desired.
• Use any cheese type that melts well.

How to Make It

Follow these steps to assemble your scrumptious burrito bowl.

1. Combine spices

Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside then pour the 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.

2. Marinade 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 you can with your hands, then seal it. Again use your hands to squeeze the bag, coating the thighs with the marinade. Place the bag flat in the fridge for 45 minutes, flipping halfway through.

3. Preheat grill

Take the bag out of the fridge 15 minutes before you plan to grill to let the chicken warm slightly. Preheat the grill to around 375 degrees F.

4. 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 it and cook another 3 minutes on the second side with the lid closed. Use a meat thermometer to check the internal temp of the chicken thighs, removing them from the grill once they reach 165F. The chicken will likely need another 1 to 5 minutes to be done cooking.

5. Chop chicken

Once the chicken is done, place the thighs on a cutting board and let them cool for five minutes. Then use a large sharp knife to chop the chicken into bite-sized pieces. Set them aside while you assemble the burrito bowl.

6. Assemble bowls

Take out four bowls and begin by placing 1 cup of rice into each bowl. Next place the equivalent of 1 to 1.5 chicken thighs of the diced chicken in each bowl, depending on how hungry people are. Follow it up with the following ingredients and 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)

7. Add toppings

Add any other desired toppings, like sour cream, diced onion, chopped lettuce, or sliced jalapenos. Or drizzle a little homemade taco sauce (recipe link in notes). Serve and enjoy!

How to Store It

Fridge: up to 4 days in an airtight container.
Freezer: no, chicken retains best texture when fresh.
Reheat: microwave for 1-2 minutes until warm.

Tips for Best Results

• Make sure to let the chicken marinate for at least 45 minutes for maximum flavor.
• Preheat the grill adequately to achieve perfect grill marks.
• Keep the toppings warm and ready for an appealing, fresh presentation.
• Customize the spice level in the marinade by adding jalapeños or hot sauce.

Serving Suggestions

• Serve with tortilla chips on the side for added crunch.
• Pair with a refreshing margarita for a themed dinner night.
• Enjoy with a simple side salad to complete your meal.