Grilled Chicken Burrito Bowl with Rice and Beans

There’s something wonderfully cozy about a burrito bowl that wraps you in a warm blanket of flavor and aroma. The sizzle of chicken hitting the grill, the colorful layers of fresh ingredients, and the satisfying crunch of guacamole create a delightful symphony on your plate. Every bite transports me to sun-soaked days spent outdoors, enjoying the company of loved ones. This Grilled Chicken Burrito Bowl with Rice and Beans is a comforting hug in a bowl—and the best part? It’s an easy weeknight dinner that shines on busy evenings or weekend gatherings.

With flavors that are bold yet comforting, this dish will make your taste buds dance with joy. Today, let’s dive into this delicious recipe that you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and Simple: This recipe comes together in about an hour, making it perfect for a quick weeknight meal.
Flavor-Packed: Marinated and grilled chicken thighs infuse rich, smoky flavors into the bowl that will have your family asking for seconds (or thirds!).
Customizable: Create your perfect bowl with toppings galore—add sour cream, salsa, or extra veggies to make it your own.
Family-Friendly: Kids love building their own bowls, ensuring everyone gets a little bit of what they enjoy.
Meal Prep Friendly: Make components ahead of time for a quick assembly when you’re ready to eat!

What You’ll Need

Gathering your ingredients is the first step in this culinary adventure. For this delicious Grilled Chicken Burrito Bowl with Rice and Beans, you’ll need:

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)
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 (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)

How to Make Grilled Chicken Burrito Bowl with Rice and Beans

Let’s roll up our sleeves and take this step-by-step!

Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside.
Pour the oil and lime juice into a large liquid measuring cup. Add the spices to the measuring cup and whisk until fully combined to make the marinade.
Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken thighs, pressing out as much remaining air as you can. Seal the bag and massage it gently to coat the chicken thighs in the marinade.
Place the bag flat in the fridge for 45 minutes, flipping halfway through.
Take the bag out of the fridge 15 minutes before grilling to let the chicken warm slightly, allowing for 1 hour of marinating time. Preheat the grill to around 375 degrees F.
Use grilling tongs to place each chicken thigh directly on the grill grates, close the lid, and cook for 5 minutes on the first side. Then, use the tongs to flip and grill for another 3 minutes on the second side, keeping the lid closed.
Use a meat thermometer to check the internal temp, removing the thighs from the grill once they reach 165F. They may need an additional 1 to 5 minutes.
After grilling, let the chicken rest on a cutting board for five minutes, then chop into bite-sized pieces.
Begin assembling the burrito bowl by placing 1 cup of rice into each of four bowls. Top each with 1 to 1.5 chicken thighs worth of diced chicken.
Add the following ingredients to each bowl:
- 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)
Don’t forget to include any other desirable toppings like sour cream, diced onion, chopped lettuce, or sliced jalapenos. Serve and enjoy!

Variations & Creative Twists

Zesty Fiesta Rice: Cook your rice with lime zest and a pinch of chili flakes for an extra layer of flavor!
Veggie Delight: Add grilled vegetables like corn, bell peppers, or zucchini for a colorful and nutritious twist.
Cheesy Choice: Swap shredded cheese for creamy queso or a drizzle of jalapeño cheese sauce for an indulgent touch.
Spice It Up: For a kick, include sliced jalapeños or a drizzle of hot sauce to ignite your taste buds.

Chef Emma’s Helpful Tips

Make-Ahead Magic: Prepare the chicken marinade and cut your veggies a day in advance. Just grill and assemble when you’re ready to eat.
Ingredient Swaps: Feel free to substitute chicken with grilled shrimp or steak for an exciting change.
Storing Leftovers: Keep leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave before serving.

Nutrition Information per Serving

Serving Size: 1 bowl
Calories: 560
Carbohydrates: 70g
Sugar: 2g
Fat: 22g
Protein: 28g
Sodium: 834mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can marinate the chicken and prepare the bowls in advance for an easy meal on the go.

Can I use different ingredients?
Absolutely! Feel free to swap out proteins or add different toppings based on your preferences.

How do I store leftovers?
Store leftovers in an airtight container in the fridge. Just reheat when you’re ready to enjoy.

How long does it last?
Leftover burrito bowls will last for about 3 days in the refrigerator.

Final Thoughts

This Grilled Chicken Burrito Bowl with Rice and Beans is a delectable recipe that brings comfort, flavor, and joy to your table. It’s perfect for gathering with family or simply enjoying a cozy night in. I hope this delicious recipe finds its way into your heart (and your Pinterest boards) as one you’ll turn to time and again. Save this Grilled Chicken Burrito Bowl with Rice and Beans to your dinner inspiration board so it’s easy to find when you’re craving warmth on your plate! Happy cooking!