BBQ Street Corn Chicken Rice Bowl
A smoky, flavorful rice bowl featuring grilled chicken, street corn, and aromatic rice, perfect for a backyard cookout or family dinner.
Equipment
- 1 grill for grilling chicken and corn
- 1 mixing bowl for marinating chicken
- 1 knife for slicing chicken and corn
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 2 ears of corn husked
- 2 cups cooked white rice
- 1 can black beans drained and rinsed
Marinade
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- 1/4 cup fresh cilantro chopped
- 1 avocado sliced
- Cotija cheese crumbled (optional)
- Lime wedges
Instructions
Preparation
- In a mixing bowl, combine olive oil, lime juice, smoked paprika, cumin, garlic powder, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for at least 30 minutes.
- Preheat grill to medium heat. Grill marinated chicken for 6-8 minutes per side, or until charred and cooked through. Let rest before slicing.
- Brush corn with olive oil and season with salt and pepper. Grill until slightly charred, rotating occasionally. Remove kernels from cob once cooled.
Cooking
- While chicken and corn are grilling, cook rice according to package instructions. Fluff with a fork and keep warm.
Assembly
- In each serving bowl, layer cooked rice, black beans, sliced chicken, and grilled corn. Top with cilantro, avocado, and crumbled cotija cheese if using.
- Garnish with lime wedges and serve immediately for a fresh and flavorful meal.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Use a charcoal grill for more smoky flavor. Ingredient Substitutions: Try quinoa instead of rice. How to Serve: Serve with lime wedges. Storage & Freshness: Keep in an airtight container. Make-Ahead Tips: Marinate chicken overnight for more flavor.