Grilled Chicken Burrito Bowl (Printable Version)
Marinated grilled chicken with rice, beans, and fresh toppings for a hearty and satisfying dinner.
# Ingredients:
→ Marinade
01 -
450 grams boneless, skinless chicken thighs
02 -
30 milliliters fresh lime juice
03 -
15 milliliters vegetable oil
04 -
10 grams Mexican spice blend (chili powder, cumin, garlic powder, oregano)
→ Base
05 -
200 grams cooked white rice
06 -
150 grams black beans, warmed
→ Toppings (optional)
07 -
Pico de gallo
08 -
Grated cheese
09 -
Guacamole
# Steps:
01 -
In a bowl, combine Mexican spices, vegetable oil, and fresh lime juice. Place chicken thighs into a resealable bag and pour in the marinade. Seal and refrigerate for 45 minutes, turning once halfway through. Remove and allow chicken to rest at room temperature for 15 minutes before cooking.
02 -
Preheat grill to 190°C. Oil the grates lightly and place marinated chicken thighs on the grill. Cover and cook for 5 minutes. Flip and continue grilling for an additional 3 to 5 minutes until internal temperature reaches 74°C. Remove and let rest for 5 minutes before slicing.
03 -
Layer cooked rice as the base in serving bowls. Evenly distribute warmed black beans over the rice. Top with sliced grilled chicken. Add preferred toppings such as pico de gallo, grated cheese, and guacamole to taste.
# Notes:
01 -
Use a meat thermometer to ensure chicken reaches 74°C for safe consumption. Letting the chicken rest after grilling locks in juices.