BBQ Chicken Bowl
So, Why Am I Addicted to BBQ Chicken Bowls?
Hey there! Okay, confession time—I started making these BBQ Chicken Bowls because I got tired of the usual chicken-and-rice rut (you know, the one that makes dinner feel like a beige Monday). The first time I tried it, my son practically licked his bowl clean and said, “Mom, you have to make that more often.” So of course, I knew I was onto something. Plus, there was this one time I used leftover rotisserie chicken and, honestly, I think it was almost better than the “proper” way. Anyway, you came here for a recipe, not my rambling—unless you did, then you’re really in luck.
When I Make This—and Why You’ll Love It (Even If You Hate Chopping)
I make this on those nights where the only thing standing between me and a bowl of cereal is the meat I thawed in the fridge (oof). It’s a family favorite, even my picky brother tried some once (after side-eyeing it for a solid three minutes) and… he actually went back for seconds! The sauciness buries any dryness, and you can pile on whatever toppings you want—I mean, cheese and crispy onions? Name a better duo. Some nights I grumble when the rice gets stuck to the bottom, but that’s probably my fault for not watching the pan—so if you ever do that, just call it the “toasty base” and move on.
What You’ll Need—And What I’ve Used In a Pinch
- About 2 cups cooked chicken breast (grilled is best, leftover rotisserie totally works. I sometimes use thighs because they’re juicier… arguably).
- 3/4 cup BBQ sauce (Sweet Baby Ray’s is my default, but once I panicked and grabbed a random store brand. Guess what? Still tasty.)
- 2 cups cooked rice (white, brown, or even cauliflower rice on those “let’s pretend we’re healthy” days)
- 1 cup frozen sweetcorn, thawed (or canned. Or fresh! Nobody’s checking the source, right?)
- 1/2 cup black beans, drained (sometimes I’ve just skipped these, honestly. Didn’t hear any complaints.)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or whatever’s hanging out in your fridge—my grandmother would insist this has to be sharp cheddar, but I don’t listen every time)
- Pickled jalapeños (Optional! But they’re zingy. If not, chuck on a few slices of fresh chili or nothing at all. No rules.)
- Crispy fried onions (the little salad topper kind. Or just skip, but I recommend at least trying ’em once)
- Chopped cilantro (also optional. Parsley works too, or skip)
- Sour cream or Greek yogurt for serving
How I Throw This All Together—No Fuss, Promise
- First things first: Warm your chicken. If it’s leftover and a bit sad, toss it in a pan with a splash of water or a spot of oil, just until its moody self perks up a bit.
- Mix in that BBQ sauce. Pour it right over the chicken while it’s still in the pan. Stir around, let it bubble for two mins. (This is where I sneak a taste, but only sometimes. Okay, every time.)
- Now for the bowl: Plop a generous scoop of rice in each bowl. Don’t stress about perfect layers—sometimes mine just end up as a mountain. That’s fine.
- Add corn and beans. Scatter them right over the rice. No need to heat if you’ve just thawed them, or do a quick zap in the microwave if you want.
- Top with BBQ chicken. Spoon it over – let that extra sauce ooze down. Looks messy? Welcome to the club.
- Cheese, and the rest. If you want your cheese all melty, stick the bowl (microwave-safe, please!) in the microwave for 30 seconds. Or leave it as is, up to you. Then all the toppings: jalapeños, crispy onions, cilantro. Dollop of sour cream. Go nuts.
Random Notes from Trial and (Some) Error
- I once forgot to drain the black beans. Oops. Made a very…saucy bowl. Not the end of the world, just a little soupy.
- BBQ sauce can be overpowering if you get too generous—so taste as you go. Learned that after a “whoa, that’s tangy” dinner.
- If you run out of rice, even leftover quinoa kind of works. Kind of.
Variations I’ve Tried—And One I Won’t Repeat
- Korean BBQ flavor: Swap in Gochujang sauce. This made things spicy in a good way, but, it’s not for everyone (my nephew looked betrayed).
- Pineapple: Threw in some diced pineapple once. Debate raged. I liked it; brother said it was “just wrong.” Try at your own peril.
- Lettuce-wrap version: Skip the rice, pile everything into lettuce leaves. Honest review? A juicy, falling-apart mess, but surprisingly satisfying—just have napkins ready.
What If You Don’t Have Fancy Equipment?
Truth be told, I usually grab my biggest frying pan (mine’s from Ikea, no shame), but any skillet or saucepan works. If you don’t even have that, I’ve literally microwaved the chicken, sauce, and beans together in a big bowl. Nobody staged an intervention.
Leftovers—Will You Even Have Them?
Store it in an airtight container in the fridge for up to 2 days. Though honestly, in my house, it never lasts more than a day—once the smell hits the kitchen, people come running (sometimes before it’s even cooled down, much to my horror). Reheat in the microwave or on the stove, maybe throw a splash of water in if it looks a bit dry.
Serving Ideas (Or: Sprinkle Party!)
I always put out a tray of toppings like extra crispy onions, sliced avocado, and even crushed tortilla chips if we have ’em. My husband likes to add a fried egg on top for breakfast (yeah, seriously). Sometimes we do build-your-own style—less arguing over the “right” toppings that way. Oh, and a side of lime wedges is a game changer.
Things I’ve Screwed Up—So You Don’t Have To
- I once rushed the rice—ended up with a pot of mush. Don’t skip the resting time. Just 5 minutes off the heat makes a weirdly big difference; who knew?
- Be careful with salt: between BBQ sauce, cheese, and sometimes salted beans, you might not need any extra. I learned the hard way (my bad).
FAQ—And Yes, People Really Ask These Stuff
Can I use store-bought BBQ chicken?
Heck yes, saves time. If it’s already pretty saucy, just go lighter with extra BBQ sauce.
What’s the best rice for this?
Whatever you have. I’m partial to jasmine rice—something about the aroma? But honestly, even basic minute rice gets the job done.
Is it too spicy for kids?
Nah, just skip jalapeños and use a mild BBQ sauce. Or add hot sauce at the table for the grown-ups who fancy a kick.
Can I make these bowls ahead of time?
Sure, but keep the crunchy toppings separate ’til serving, or they’ll get sad and soggy (learned that the hard way after trying to meal-prep these for work lunches—no crunch = bored lunch, trust me).
What about using veggies instead of chicken—does it work?
I’ve tried it with roasted cauliflower and also tempeh. Actually, both worked fine, but the smoky factor of BBQ chicken still wins in my book. Give it a bash, though!
Alright, that’s a wrap! If you try this, let me know if you do anything weird with the toppings—I’m always up for a new excuse to mess around in the kitchen. Or just stick to the basics and enjoy—either way, it’s hard to mess this up (but if you do, drop me a story, I need the laugh!).
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup barbecue sauce
- 2 cups cooked white or brown rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
Instructions
-
1Season the chicken breasts with salt and pepper. Preheat grill or skillet over medium-high heat.
-
2Grill the chicken for 6-8 minutes per side until cooked through. During the last few minutes, brush both sides with barbecue sauce.
-
3While the chicken cooks, prepare the rice according to package instructions if not already cooked. Warm the black beans and corn.
-
4Slice the cooked BBQ chicken. Divide rice among four bowls, then top each with black beans, corn, cherry tomatoes, and sliced BBQ chicken.
-
5Garnish each bowl with avocado slices, shredded cheddar cheese, and chopped cilantro. Drizzle with extra barbecue sauce if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
