These grilled chicken burrito bowls make an easy, flavorful weeknight dinner. The chicken is marinated in a simple mix of spices, lime, and oil, then grilled until juicy and well seasoned. Assemble the bowls with rice, beans, and your preferred toppings for a customizable meal the whole family enjoys. Leftover grilled chicken works especially well and speeds up prep. The recipe below is written for four people but can be scaled up or down.
Burrito bowls are a favorite for quick family dinners.
They’re simple to prepare, fast to assemble, and everyone can customize their bowl.
They’re especially handy when you have leftover grilled chicken—or any leftover protein. You can substitute leftover steak, pork, or roasted vegetables and follow the same assembly steps.
This recipe isn’t revolutionary, but it is straightforward and delicious: perfectly seasoned chicken paired with rice, beans, and fresh toppings makes a satisfying, weeknight-friendly meal.
The chicken takes the most time because of marinating and grilling. I recommend boneless, skinless thighs because they stay juicy and are forgiving on the grill, but chicken breasts also work if preferred. Use pre-cooked rice, canned beans, and pre-shredded cheese for an even quicker meal.
I’ve sized the recipe for four moderately hungry people, with guidance for adjusting portions. Read on for ingredients, step-by-step instructions, and helpful tips.
Grab these ingredients
(Full measurements are listed in the recipe card below.)
- Grilled chicken – boneless, skinless thighs are ideal because they stay tender; leftover grilled chicken is an excellent shortcut.
- Cooked rice – white, brown, black, or cauliflower rice all work depending on preference.
- Cooked beans – canned black beans are used here, but pinto or kidney beans are fine. Rinse and drain canned beans before using.
- Cheese – a shredded Mexican blend is versatile; cotija, queso fresco, or jack cheese are good alternatives.
- Avocado – diced avocado or a simple guacamole adds creaminess.
- Tomatoes – pico de gallo, salsa, or diced tomatoes provide fresh acidity and brightness.
- Other toppings – fresh cilantro, diced onion, chopped lettuce, sliced jalapeños, sour cream, or a drizzle of taco-style sauce to finish.
How to make a burrito bowl with grilled chicken
(See the recipe card below for complete measurements and timings.)
The only active cooking here is the chicken, so this dish comes together quickly. If you start with leftover chicken and use microwavable rice and canned beans, assembly is very fast. Main steps:
- marinate the chicken;
- grill the chicken; and
- assemble the bowls.
Marinate the chicken
Combine the dry spices in a small bowl, then whisk them into oil and lime juice to create the marinade. Place the chicken in a sealable bag or shallow dish, pour in the marinade, and make sure the pieces are well coated. Refrigerate flat for about 45 minutes, flipping halfway through. Allow the bag to sit at room temperature for 15 minutes before grilling so the chicken won’t be straight from the cold.
Grill the chicken
Preheat the grill to medium-high (around 375°F). Place the thighs on the grates and close the lid. Grill 5 minutes on the first side, flip, then grill another 3 minutes with the lid closed. Use a meat thermometer to check for 165°F internal temperature; chicken may need an extra 1–5 minutes depending on thickness. Remove and rest briefly before chopping.
Assemble the burrito bowl
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Grilled Chicken Burrito Bowl with Rice and Beans
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Equipment
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Measuring spoons
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A small bowl
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A small whisk
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A liquid measuring cup
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A sealable plastic bag (or flat dish with lid)
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Grilling tongs
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A meat thermometer
Ingredients
Grilled Chicken
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Kosher salt
- 2 tsp dried oregano
- 2 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp ground black pepper
- 2.5 oz oil
- 1 tsp lime juice
Burrito Bowls
- 4 cups cooked rice
- 4 to 6 cooked chicken thighs
- 1 cup canned black beans
- 1 cup pico de gallo
- ½ cup shredded cheese
- ¼ to ½ cup guacamole
- chopped fresh cilantro
Instructions
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Combine the spices, salt, and pepper in a small bowl and whisk. Pour oil and lime juice into a liquid measuring cup, add the spice mixture, and whisk to create the marinade.
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Place chicken in a gallon-sized sealable bag or a shallow dish, pour the marinade over the chicken, remove excess air from the bag, seal, and massage to coat. Refrigerate flat for 45 minutes, flipping halfway through.
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Remove the chicken from the fridge 15 minutes before grilling to let it warm slightly. Preheat the grill to about 375°F.
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Place chicken thighs on the grill grates with tongs. Close the lid and cook 5 minutes on the first side. Flip and cook another 3 minutes with the lid closed. Check the internal temperature and remove when the chicken reaches 165°F. It may need an additional 1–5 minutes depending on thickness.
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Let the chicken rest on a cutting board for 5 minutes, then chop into bite-size pieces.
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Assemble four bowls: start with 1 cup rice per bowl, add diced chicken (about 1 to 1.5 thighs per person), then top with ¼ cup black beans, ¼ cup pico de gallo, 2 tablespoons shredded cheese, 1–2 tablespoons guacamole, and chopped cilantro if desired. Add any additional toppings like sour cream, diced onion, or sliced jalapeños. Serve and enjoy.
Notes
Use marinating time to prepare rice, rinse and drain beans, and chop any fresh herbs or toppings.