Looking for a delicious, nutritious, and customizable dinner that everyone will love? This Grilled Chicken Burrito Bowl with Rice and Beans is your go-to solution. Packed with protein, fresh veggies, and bold flavor, it’s ideal for weeknight meals, meal prep, or even a casual dinner party. The juicy grilled chicken, marinated in lime and spices, pairs perfectly with fluffy rice, creamy guacamole, beans, and your favorite toppings.
This burrito bowl is inspired by all the vibrant flavors of Tex-Mex cuisine, but made easy enough for everyday cooking.
Why You’ll Love This Grilled Chicken Burrito Bowl
- Perfectly Marinated Chicken: Juicy, flavorful, and grilled to perfection.
- Meal Prep Friendly: Prepare ahead for quick lunches or dinners.
- Fully Customizable: Add or swap in your favorite toppings.
- Nutritious and Satisfying: Balanced with protein, fiber, and healthy fats.
- Crowd-Pleaser: Great for kids and adults alike.
Ingredients (Serves 4)
For the Grilled Chicken:
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Kosher salt (Diamond Crystal)
- 2 tsp dried oregano
- 2 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp ground black pepper
- 2.5 oz avocado oil (or olive oil)
- 1 tsp lime juice
For the Burrito Bowls:
- 4 cups cooked rice (white, brown, jasmine, or your choice)
- 1 cup canned black beans, rinsed and drained
- 1 cup pico de gallo (or chopped tomatoes/salsa)
- ½ cup shredded cheese (Mexican blend, cotija, or queso fresco)
- ¼ to ½ cup guacamole (or sliced avocado)
- Fresh chopped cilantro (optional)
How to Make Grilled Chicken Burrito Bowl with Rice and Beans
Step 1: Make the Marinade
In a small bowl, whisk together all the dry spices. In a separate measuring cup, mix the oil and lime juice, then stir in the spice blend to create a flavorful marinade.
Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour in the marinade, seal the bag, and use your hands to distribute the marinade evenly. Refrigerate for 45 minutes to 1 hour, flipping the bag halfway through.
Step 3: Preheat the Grill
Take the chicken out of the fridge 15 minutes before grilling. Preheat your grill to 375°F and oil the grates lightly to prevent sticking.
Step 4: Grill the Chicken
Using tongs, place the chicken thighs directly on the grill grates. Close the lid and cook for 5 minutes, flip, and cook another 3–5 minutes until the internal temperature reaches 165°F. Let the chicken rest on a cutting board for 5 minutes before chopping into bite-sized pieces.
Step 5: Assemble the Burrito Bowls
Divide the cooked rice into four bowls. Add the grilled chicken (1 to 1½ thighs per bowl), then layer with black beans, pico de gallo, cheese, and guacamole. Garnish with fresh cilantro and any additional toppings like sour cream, sliced jalapeños, or chopped lettuce.
Add-Ins & Variation
- Vegetarian Version: Replace chicken with grilled portobello mushrooms or roasted sweet potatoes.
- Spicy Kick: Add jalapeños, hot sauce, or spicy taco seasoning to the marinade.
- Low-Carb Option: Serve with cauliflower rice instead of regular rice.
- Taco Sauce Drizzle: Add a drizzle of taco sauce or crema for extra flavor.
Meal Prep and Storage Tips
- Prep Ahead: Cook the chicken and rice ahead of time and store separately in airtight containers.
- Refrigerate: Keeps well for up to 4 days in the fridge.
- Reheat: Microwave in short bursts or warm in a skillet.
- Freeze: Freeze the grilled chicken for up to 2 months. Reheat from frozen or thaw overnight in the fridge.
Perfect for Summer or Winter
Whether you’re firing up the grill on a sunny summer day or cooking indoors in colder weather, this Grilled Chicken Burrito Bowl with Rice and Beans works beautifully in any season. Just use a stovetop grill pan or indoor electric grill when it’s too cold to grill outside.
What to Serve with Burrito Bowls
These bowls are complete on their own, but you can serve them with:
- Tortilla chips and salsa or guacamole
- Roasted corn on the cob
- A side of Mexican street corn salad
- Lime wedges and extra hot sauce
Reader Favorite
“This is our new weeknight staple! So easy to make, and everyone gets to customize their bowl.” – Alyssa P.
“I doubled the recipe for a party—huge hit! The marinade was next level.” – Ryan J.
Share Your Bowl
Tried this recipe? Share your version with us! Tag it with #GrilledBurritoBowl on social media or leave a comment with your favorite add-ins. We love seeing your delicious creations.
Grilled Chicken Burrito Bowl with Rice and Beans
Ingredients
For the Grilled Chicken:
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Kosher salt Diamond Crystal
- 2 tsp dried oregano
- 2 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp ground black pepper
- 2.5 oz avocado oil or olive oil
- 1 tsp lime juice
For the Burrito Bowls:
- 4 cups cooked rice white, brown, jasmine, or your choice
- 1 cup canned black beans rinsed and drained
- 1 cup pico de gallo or chopped tomatoes/salsa
- ½ cup shredded cheese Mexican blend, cotija, or queso fresco
- ¼ to ½ cup guacamole or sliced avocado
- Fresh chopped cilantro optional
Instructions
Step 1: Make the Marinade
- In a small bowl, whisk together all the dry spices. In a separate measuring cup, mix the oil and lime juice, then stir in the spice blend to create a flavorful marinade.
Step 2: Marinate the Chicken
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour in the marinade, seal the bag, and use your hands to distribute the marinade evenly. Refrigerate for 45 minutes to 1 hour, flipping the bag halfway through.
Step 3: Preheat the Grill
- Take the chicken out of the fridge 15 minutes before grilling. Preheat your grill to 375°F and oil the grates lightly to prevent sticking.
Step 4: Grill the Chicken
- Using tongs, place the chicken thighs directly on the grill grates. Close the lid and cook for 5 minutes, flip, and cook another 3–5 minutes until the internal temperature reaches 165°F. Let the chicken rest on a cutting board for 5 minutes before chopping into bite-sized pieces.
Step 5: Assemble the Burrito Bowls
- Divide the cooked rice into four bowls. Add the grilled chicken (1 to 1½ thighs per bowl), then layer with black beans, pico de gallo, cheese, and guacamole. Garnish with fresh cilantro and any additional toppings like sour cream, sliced jalapeños, or chopped lettuce.
Leave a Comment