This grilled chicken burrito bowl is packed with marinated chicken, authentic Mexican rice, black beans, cheese, and fresh toppings.
A deconstructed burrito in a bowl offers all the delicious flavors and satisfying fillings you love in a burrito without the extra calories from the tortilla. Skipping the tortilla, you can save over 200 calories on average, making it a healthier option. Plus, with plenty of fresh veggies, lean proteins, and nutrient-rich toppings, it’s a wholesome, balanced meal that doesn’t compromise taste.
Why I Love this Grilled Chicken Burrito Bowl
- Overflowing with Flavor – This grilled chicken burrito bowl is full of southwestern flavor, from the marinade on the chicken, and the authentic Mexican rice, to the tangy lime, guacamole, and black beans.
- Healthy and Satisfying – This burrito bowl is packed with protein and other nutrients that will fill you up and keep you satisfied.
- Perfect for a Gathering of Family and Friends – Great food is the perfect centerpiece for a friendly get-together. Family and friends enjoying fellowship around a table, as they each build their burrito bowl. That’s my idea of a good time.
- Versatile – This can be tailored to individuals’ personal taste making it ideal for picky eaters.
Ingredients and Sub-Recipes
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the necessary equipment, and then gather and measure all the ingredients required to make this Grilled Chicken Burrito Bowl recipe. In culinary terms, this is called “Mise en Place,” which means “Everything in its Place.” Prereading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with each of the recipe steps, and that all the necessary components of the recipe are within reach and ready for the dish.
Mise en place is key for this recipe, as there are three sub-recipes to prepare before you can assemble the burrito bowl. Specifically, you will need to make the Enchilada Sauce (or you can substitute store-bought), the Guacamole (there is time to make this while cooking the chicken), and either make or reheat the Mexican Rice (while you can make the rice ahead of time, there is also time to make the rice recipe while the chicken is cooking or you can substitute the Mexican rice of your choice). Be sure to include the ingredients for the three sub-recipes on your shopping list.
Sub-Recipes
- Enchilada Sauce – The chicken for this recipe will be marinated in Enchilada Sauce. It takes about 30 minutes to make the Enchilada Sauce if you choose to make it before beginning the burrito bowl. Although, I find it easier if you make the Enchilada Sauce the day before and store it in the refrigerator. If you make a double recipe of the Enchilada Sauce, you can store the extra in your freezer and always have Enchilada Sauce available when you need it. The prep and cook times listed below do not include making the Enchilada Sauce. Be sure to account for the extra time if you’re making the sauce on the same day.
- Guacamole – This Guacamole only takes about 10 minutes to make. I’ll make a note in the instructions below when there is time to make the Guacamole during preparation of the burrito bowl. The “prep and cook” times in the recipe card below do include making the Guacamole.
- Mexican Rice – This Mexican Rice recipe takes about 40 minutes to make. There is time while cooking the chicken that you can make the rice. I’ll make a note when to get the rice started. The “prep and cook” times in the recipe card below do include making or reheating the Mexican rice.”
Key Ingredients
- Chicken Thighs – I prefer bone-in, skin-on thighs for this recipe. The crispy skin and the char add a delicious layer of flavor and texture.
- Black beans: Black beans add heartiness to the grilled chicken burrito bowl while providing a boost of protein and fiber.
- Cheddar Cheese: Fresh grated for the most intense flavor.
- Cherry Tomatoes: Halved cherry tomatoes add a burst of color and a refreshing touch, making this grilled chicken burrito bowl visually stunning and vibrant.
- Jalapeños: Fresh Jalapeño slices add texture and a touch of heat.
- Lime: A squeeze of fresh lime juice provides a classic southwestern flavor.
All of the ingredients, and the quantities of each can be found on the recipe card below.
How to Make this Grilled Chicken Burrito Bowl
- If you haven’t already made the Enchilada Sauce, you’ll need to make that before you can begin to marinate the chicken.
- The star of the show is the grilled chicken and the enchilada sauce puts a spotlight on the star. I marinate the chicken in enchilada sauce, nothing too fancy, but oh so good. Then, throw it on the grill. I prefer an indoor grill for this recipe because the slightly lower heat allows you to control flare ups but you can certainly use an outdoor charcoal or gas grill. If it’s too miserable outside, you can use a grill pan or regular skillet on the stovetop or even broil the chicken. The chicken is done when it reaches an internal temperature of 165-175°F on an instant read meat thermometer. You’ll be busy as the chicken cooks so remember to frequently check it.
- If you are making the Mexican Rice, now is the time to begin cooking it. Once the rice is simmering, continue and begin making the Guacamole. Check your Chicken!!
- While the chicken is cooking, begin making the Guacamole according to the recipe directions. It will only take about 10 minutes.
- Don’t forget to check your chicken!!
- Pour the black beans into a saucepan and warm over medium-low heat.
- Remove the chicken from the grill when it reads 165-175°F on an instant read thermometer. Set chicken aside to cool slightly.
- Using a sharp knife, carefully remove the chicken from the bone into large, bite sized chunks. Use a pair of kitchen tongs if necessary to stabilize the bone.
- Place 1 cup of the Mexican rice, the chicken from two thighs, 1/2 cup of black beans into a large bowl. Top with 3 ounce of grated cheddar cheese, 2 ounces of halved cherry tomato, 1/2 lime (quartered) and one sliced Jalapeño. Garnish with 4 ounces of guacamole. Repeat for each additional bowl.
- Serve immediately with the salsa of your choice.
Variations
- Substitute a different protein such as grilled skirt steak, pork carnitas, or grilled shrimp.
- Substitute one of the Mexican cheeses Queso Fresco or Cotija in place of the cheddar.
- Add Mexican corn.
- Add sliced roasted onions or roasted Jalapeño.
Storing Leftovers
Guacamole – Refrigerator – Up to 2 days
Avocados, like bananas and apples, tend to oxidize and turn brown after being sliced. Guacamole shares this property. While this browning doesn’t affect the taste of the guac for several days, it can make it less visually appealing. That’s why I prefer to prepare this recipe just before serving.
If you have leftovers, you can store them in an airtight container for up to 2 days. Any longer and the oxidation begins to effect the taste. To prevent the leftovers from browning, squeeze the juice of one lime over the guac or press a layer of saran wrap over the surface before you seal the container.
All other Ingredients – Refrigerator – Up to 3-4 days
Storing the ingredients in separate airtight containers. If you plan to use them within a few days, storing in the refrigerator is your best option. They will stay fresh for up to 3-4 days when properly sealed.
Freezer – Up to 3 months
For longer storage, you can freeze the leftover chicken in an airtight container. Label the container with the date, and store in the freezer for up to three months. When you’re ready to use the chicken, simply thaw it in the refrigerator overnight.
I don’t recommend freezing guacamole.
Grilled Chicken Burrito Bowl
This Grilled Chicken Burrito Bowl is packed with juicy grilled chicken, fresh veggies, black beans, and rice, all topped with your favorite salsa and toppings. Perfect for a healthy, flavorful meal any day of the week!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 burrito bowls 1x
- Category: Entree
- Method: Stovetop, grill
- Cuisine: Mexican, American
Ingredients
Sub-Recipes
- Enchilada Sauce
- Guacamole
- Mexican Rice
Burrito Bowl
- 8 bone-in, skin-on chicken thighs
- 2 cups Enchilada Sauce (from sub-recipe)
- 1 (15 ounce) can Bush’s Black Beans (can substitute different brand)
- 4 cups Mexican Rice (from sub-recipe)
- 8 ounces cherry tomatoes, halved
- 12 ounces grated cheddar cheese
- 4 jalapeños, sliced
- 2 limes, quartered
- 1 cup guacamole (from sub-recipe)
Instructions
- If you haven’t already made the Enchilada Sauce, you’ll need to make that before you can begin to marinate the chicken.
- Place the chicken thighs in a large mixing bowl. Pour 2 cups of enchilada sauce over the chicken and stir to evenly coat. Allow to marinate for at least 15 minutes.
- Place the chicken on a grill (or you can use a grill pan or regular skillet on the stovetop). Regularly check the chicken to prevent burning. As it begins to char, turn the chicken and baste with the enchilada sauce. Check the chicken every 5 minutes to prevent burning. The chicken is done when it reaches an internal temperature of 165-175°F on an instant read meat thermometer.
- If you are making the Mexican Rice, now is the time to begin cooking it. If you’ve already made the rice and are simply reheating it, begin reheating it now. Once the rice is simmering (or reheating), continue and begin making the Guacamole.
- Check your Chicken!!
- While the chicken is cooking, begin making the Guacamole according to the recipe directions. It will only take about 10 minutes.
- Don’t forget to check your chicken!!
- Pour the black beans into a saucepan and warm over medium-low heat.
- Remove the chicken from the grill when it reads 165-175°F on an instant read thermometer. Set the chicken aside to cool slightly.
- Using a sharp knife, carefully remove the chicken from the bone into large, bite sized chunks. Use a pair of kitchen tongs if necessary to stabilize the bone.
- In a large serving bowl, place 1 cup of the Mexican rice, beside the rice arrange the chicken from two thighs, and beside the rice and chicken place 1/2 cup of black beans. Top with 3 ounces of grated cheddar cheese, 2 ounces of halved cherry tomato, 1/2 lime (quartered) and one sliced Jalapeño. Repeat for each additional bowl.
- Serve immediately.
