Grilled Chicken Burrito Bowls (Print Version)
# Ingredients:
→ Chicken for Grilling
01 -
1 ½ pounds chicken thighs, skinless and boneless
02 -
1 tablespoon Diamond Crystal kosher salt
03 -
2 teaspoons oregano, dried
04 -
2 teaspoons chili seasoning
05 -
1 ½ teaspoons cumin, ground
06 -
1 teaspoon garlic seasoning
07 -
1 teaspoon paprika, smoked
08 -
½ teaspoon coriander powder
09 -
½ teaspoon onion seasoning
10 -
½ teaspoon black pepper, ground
11 -
2 ½ teaspoons cooking oil
12 -
1 teaspoon juice squeezed from a lime
→ Bowl Additions
13 -
4 cups of cooked rice (any kind works)
14 -
1 cup black beans from a can, drained and rinsed
15 -
1 cup salsa or pico de gallo (or diced tomato)
16 -
½ cup grated cheese (try queso fresco, cotija, or a Mexican blend)
17 -
¼ - ½ cup guacamole (or plain avocado slices)
18 -
Chopped cilantro, optional for garnish
# Instructions:
01 -
In a small bowl, stir the salt, pepper, and the spices together. Use a liquid measuring cup to mix lime juice and oil, then pour that into the spice blend and whisk until smooth.
02 -
Put the chicken in a resealable bag, pour in the marinade, and close it tight, squeezing out the air. Let it chill in the fridge for 45 minutes, flipping occasionally. Take it out 15 minutes before cooking.
03 -
Get the grill warm to 375°F. Cook each piece for 5 minutes on one side, then flip and grill another 3 minutes. Keep grilling until it hits 165°F inside. Let it sit for 5 minutes before cutting.
04 -
Scoop 1 cup of rice into each of four bowls. On top, add some sliced chicken, ¼ cup black beans, ¼ cup pico, 2 tablespoons cheese, and 1-2 tablespoons guacamole. Sprinkle cilantro on top if you want.
# Notes:
01 -
While the chicken is marinating, you can get the toppings ready and cook the rice.
02 -
This meal works for 4-6 people, depending on how much each person eats.
03 -
Feel free to mix in extras like sour cream, diced onion, or sliced jalapeños.