Name: Grilled Chicken Burrito Bowl: Simple 30-Minute Dinner That Works
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 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; ½ tsp Ground Coriander; ½ tsp Onion Powder; ½ tsp Ground Black Pepper; 2.5 oz oil (such as avocado oil); 1 tsp lime juice (from 1 lime); 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 or chopped tomatoes); ½ cup shredded cheese (Mexican blend, cotija, queso fresco, etc.); ¼ to ½ cup guacamole (or plain avocado); Chopped fresh cilantro (optional)

Grilled Chicken Burrito Bowl: Simple 30-Minute Dinner That Works

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These grilled chicken burrito bowls are perfect for a hassle-free weeknight dinner. Marinated in a simple blend of spices, lime, and oil, the chicken comes out juicy and bursting with flavor.

Author: CHEF RAMSAY
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling, Assembling
Cuisine: American

Ingredients

Scale

Grilled Chicken:

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
½ tsp Ground Coriander
½ tsp Onion Powder
½ tsp Ground Black Pepper
2.5 oz oil (such as avocado oil)
1 tsp lime juice (from 1 lime)

Burrito Bowls:

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 or chopped tomatoes)
½ cup shredded cheese (Mexican blend, cotija, queso fresco, etc.)
¼ to ½ cup guacamole (or plain avocado)
Chopped fresh cilantro (optional)

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Instructions

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

2. Pour the oil and lime juice into a large liquid measuring cup. Add the spices to the cup and whisk until fully combined to make the marinade.

3. Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken, remove excess air, seal, and massage to coat the chicken. Refrigerate for 45 minutes, flipping halfway through.

4. Remove the bag from the fridge 15 minutes before grilling. Preheat grill to around 375°F.

5. Use tongs to place each chicken thigh on the grill. Close the lid and cook for 5 minutes on the first side. Flip and cook for another 3 minutes. Check internal temperature and cook until it reaches 165°F, about 1 to 5 additional minutes.

6. Transfer cooked chicken to a cutting board, let rest for 5 minutes, then chop into bite-sized pieces.

7. To assemble bowls, divide 1 cup of rice into each of four bowls.

8. Add 1 to 1.5 chicken thighs’ worth of chopped chicken to each bowl.

9. Top each bowl with ¼ cup black beans, ¼ cup pico de gallo, 2 tbsp shredded cheese, and 1 to 2 tbsp guacamole.

10. Sprinkle chopped cilantro on top if desired. Add other toppings like sour cream, diced onion, chopped lettuce, or sliced jalapenos.

11. Serve and enjoy!

Notes

Written for 4 servings but can feed up to 6 with additional rice and toppings. Use the marinating time to prep other ingredients like rice, beans, and cilantro. This is a great meal for customizing with your favorite toppings.

Find it online: https://cookingwithramsay.com/grilled-chicken-burrito-bowl/