Grilled Chicken Summer Rice Bowls
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Chicken Summer Rice Bowls
Description
These bowls start by marinating boneless, skinless chicken breasts in a blend of fresh lime juice, honey, cilantro, garlic, olive oil, salt, black pepper, and red pepper flakes. Marinating for at least 30 minutes allows the flavors to infuse, and the honey balances the lime's brightness. Meanwhile, jasmine rice is cooked separately to provide a fragrant, fluffy base.
The chicken is grilled over high heat until it reaches an internal temperature of 165°F, developing a slight char and retaining juiciness. Grilled or steamed sweet corn, chopped tomatoes, creamy avocado pieces, and quick-pickled onions add layers of flavor and texture to the bowl, creating a balanced meal with fresh and cooked components.
Once grilled, the chicken rests briefly before slicing or serving whole over rice, topped with the fresh produce. This meal offers a summertime balance of smoky, sweet, tangy, and creamy elements and works well for lunch or dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons lime juice freshly squeezed
- 1 ½ tablespoons honey
- ¼ cup cilantro fresh
- 2 garlic minced or pressed, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch red pepper flakes crushed
- ⅓ cup extra virgin olive oil
- 2 cups jasmine rice cooked
- 1 cup tomato chopped
- ⅔ cup corn off the cob, steamed, etc, sweet
- 1 avocado chopped
- onion for topping, quick pickled
- salt kosher salt
- black pepper kosher salt
Instructions
- Place the chicken in a bowl, baking dish or resealable bag.
- Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour half of the mixture over the chicken, making sure each piece is coated. Let it marinate in the fridge for at least 30 minutes or up to 2 hours. Place the extra dressing in the fridge. If I’m cooking the jasmine rice, this is where I prep it!
- Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
- Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
- While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally. You can use corn straight from the cob, a steamed bag of frozen corn or canned - whatever you love!
- Let the chicken rest for 5 to 10 minutes before slicing or chopping it.
- To assemble the meal, place the rice in a bowl. Top with some of the grilled chicken, the corn, tomatoes, avocado and pickled onions. Drizzle with the extra dressing and sprinkle on salt and pepper (if needed) and serve. Enjoy!
User Reviews
Overall Rating
5
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