Can I use rotisserie chicken for BBQ chicken rice bowls?

Absolutely, and it is one of the fastest shortcuts for this recipe. Shred the rotisserie chicken, toss it with warm BBQ sauce in a skillet over medium heat for 2 to 3 minutes until it is coated and heated through, and use it exactly as you would the freshly cooked chicken. The flavor is slightly different since you skip the sear, but it is still deeply satisfying and cuts your total time to under 20 minutes.

What is the best rice for rice bowls?

Jasmine rice is the top pick here because of its slightly floral aroma, tender texture, and ability to stay fluffy rather than sticky. Long-grain white rice is a close second. For more chew and a nuttier flavor, short-grain brown rice or farro are excellent swaps, though they take longer to cook. Avoid instant or parboiled rice if you can, as the texture tends to be softer and less satisfying under the weight of a saucy protein.

How do I make BBQ chicken without a grill?

A cast iron skillet or stainless steel pan over medium-high heat gives you results that are remarkably close to grilled. The key is a hot, dry pan before the oil goes in, chicken that is patted fully dry, and enough space between pieces so the moisture escapes rather than builds up. You can also use the broiler: place sauced chicken on a foil-lined baking sheet and broil 6 inches from the element for 5 to 6 minutes per side. Watch closely after the 4-minute mark because BBQ sauce can burn quickly under direct broiler heat.

Can I make this recipe spicy?

Yes, and there are several ways to do it. Stir 1/2 to 1 teaspoon of cayenne pepper into the chicken seasoning blend before cooking. Use a hot or extra-hot BBQ sauce as your base. Add a drizzle of sriracha or a spoonful of chipotle peppers in adobo sauce blended into the BBQ sauce for a smoky heat. Pickled jalapeños on top add both heat and a bright, acidic contrast that keeps the bowl from feeling heavy. Start with one of these additions rather than layering all of them at once so you can dial in exactly how much heat you want.

BBQ Chicken Rice Bowls (Easy 35-Minute Dinner)

Name: BBQ Chicken Rice Bowls: Smoky, Saucy, and Ready in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the chicken:; 5 lbs boneless skinless chicken breasts (cut into 1.5-inch strips) 3/4 cup BBQ sauce (divided) 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon black pepper For the rice:; 5 cups jasmine rice (rinsed until water runs clear); 5 cups low-sodium chicken broth 1/2 teaspoon kosher salt 1 teaspoon butter For the toppings: 1 can (15 oz) black beans (drained and rinsed); 5 cups sweet corn kernels (fresh, canned and drained, or frozen and thawed) 1 large avocado (diced) 1/3 cup red onion (thinly sliced) 1/4 cup fresh cilantro (roughly chopped) 2 limes (cut into wedges) Extra BBQ sauce for drizzling

Description

BBQ Chicken Rice Bowls are a fast, satisfying dinner built on smoky BBQ-glazed chicken, fluffy jasmine rice, sweet corn, black beans, and creamy avocado. The whole meal comes together in 35 minutes and works just as well for meal prep as it does for a weeknight dinner. Every bowl is saucy, fresh, and filling without being heavy.

Ingredients

Scale

For the chicken:

1.5 lbs boneless skinless chicken breasts (cut into 1.5-inch strips)

3/4 cup BBQ sauce (divided)

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

For the rice:

1.5 cups jasmine rice (rinsed until water runs clear)

2.5 cups low-sodium chicken broth

1/2 teaspoon kosher salt

1 teaspoon butter

For the toppings:

1 can (15 oz) black beans (drained and rinsed)

1.5 cups sweet corn kernels (fresh, canned and drained, or frozen and thawed)

1 large avocado (diced)

1/3 cup red onion (thinly sliced)

1/4 cup fresh cilantro (roughly chopped)

2 limes (cut into wedges)

Extra BBQ sauce for drizzling

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Instructions

1. Rinse the jasmine rice under cold running water until the water runs mostly clear. Combine the rinsed rice, chicken broth, salt, and butter in a medium saucepan. Bring to a boil over medium-high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

2. Pat the chicken strips completely dry with paper towels, then toss them with the smoked paprika, garlic powder, salt, pepper, and 1/4 cup of the BBQ sauce. Let the chicken sit for 5 minutes while the skillet heats up.

3. Heat the olive oil in a large cast iron or stainless steel skillet over medium-high heat until the oil shimmers. Add the chicken in a single layer without crowding the pan.

4. Cook the chicken without moving for 5 to 6 minutes until deeply golden on the first side, then flip and cook another 4 to 5 minutes until the internal temperature reads 165 degrees F. You should smell the BBQ sauce caramelizing and see slightly charred edges forming.

5. Pour the remaining 1/2 cup of BBQ sauce over the chicken in the pan. Let it bubble and thicken for 60 seconds, turning the chicken once to coat every piece. Remove from heat and rest for 3 minutes, then slice.

6. While the chicken rests, add the black beans and corn to the same skillet over medium heat and stir for 2 minutes to warm through and pick up the remaining sauce flavor.

7. Divide the fluffy rice among four bowls. Layer sliced BBQ chicken over the rice, then arrange the black beans, corn, avocado, and red onion in sections around the chicken. Top with fresh cilantro, a lime wedge, and an extra drizzle of BBQ sauce. Serve immediately.

Notes

Store chicken and rice separately in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat with a splash of chicken broth in a covered skillet over medium-low heat.

Chicken thighs can be swapped for chicken breasts and will stay slightly juicier during high-heat cooking because of their higher fat content.

To make the bowls spicier, add 1/2 teaspoon cayenne to the chicken seasoning, use a hot BBQ sauce, or top the finished bowls with pickled jalapenos or a drizzle of sriracha.

For a lighter version, substitute cauliflower rice or use a 50/50 blend of jasmine and cauliflower rice. The toppings and protein are substantial enough that you will not miss the volume.

Prep Time: 15 min
Cook Time: 20 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 14 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 8 g
Protein: 40 g
Cholesterol: 95 mg