These grilled BBQ chicken bowls are a bright, summery meal that’s perfect for weeknight dinners or meal prep. They come together quickly, taste fresh, and are an ideal way to use leftover grilled chicken.
Easy BBQ Chicken Bowl Recipe
If you love grilled BBQ chicken, this bowl should be on your regular rotation. It combines tender, saucy chicken with a crisp lime-cilantro slaw, grilled corn mixed with black beans, and a base of rice—simple, satisfying, and packed with flavor.
Why you’ll love it
- Great for meal prep and quick lunches
- Makes excellent use of leftover grilled chicken
- High in protein and loaded with vegetables
What you need
Grilled BBQ Chicken: Use freshly grilled chicken breasts or leftover grilled chicken tossed in BBQ sauce. Season with a simple spice rub, grill, then glaze with sauce for the best results.
Slaw: A quick coleslaw made with raw kale, lime juice, apple cider vinegar, a touch of honey, sliced onion, and chopped cilantro keeps the bowls light and bright.
Corn and Black Beans: Grill ears of corn, cut the kernels off, and toss with rinsed black beans, lime juice, and cumin for a smoky-sweet topping.
Rice or Grain: Plain white rice is quick and neutral, but you can substitute quinoa, brown rice, cilantro-lime rice, or coconut rice.
Toppings and Dressings: Finish bowls with avocado, a creamy dressing such as ranch, green goddess, Greek yogurt dressing, or blue cheese. Fresh lime juice and extra cilantro brighten everything up.
More of our favorite BBQ chicken ideas
BBQ Chicken Recipes
- Grilled BBQ Chicken Breast
- Leftover BBQ Chicken Salad
- BBQ Chicken Pizza
- BBQ Chicken Skewers
- BBQ Chicken Marinade
- BBQ Chicken Bowls
- Grilled BBQ Chicken Thighs
Variations and swaps
This bowl is flexible—swap ingredients to suit what you have on hand:
- Grains: Try cilantro-lime rice or coconut rice instead of plain white rice.
- Slaw/Salad: Replace the kale slaw with pineapple coleslaw, creamy coleslaw, or a corn salad for a different texture and flavor profile.
- Proteins: Use grilled chicken thighs, rotisserie chicken, or even grilled tofu for a vegetarian option.
How to Make
Grilled Corn
Grill corn on the cob two ways: in the husk or shucked. A little butter, salt, and pepper are all you need for a delicious result.
Meal-prep idea
These bowls are excellent for meal prep. Portion into glass containers for easy grab-and-go lunches—make a batch of slaw, grill the chicken and corn, and assemble bowls for several days of meals.
Serving suggestions
Serve these bowls with light summer desserts or cool drinks if desired. Fresh lemonade, fruit bars, or simple chilled treats pair well without overpowering the meal.
BBQ Chicken Bowls
BBQ chicken bowls are a delicious and versatile way to serve grilled chicken. They use simple, fresh ingredients that come together quickly and keep well for meal prep.
Prep: 15 mins • Cook: 30 mins • Total: 45 mins • Servings: 6
Ingredients
Rice
- 1.5 cups white rice (or any preferred rice)
- 3 cups water
BBQ Grilled Chicken
- 2 teaspoons dried thyme
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garlic (powder or minced)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 lbs boneless, skinless chicken breasts
- 1/3 cup BBQ sauce (any variety)
Coleslaw
- 4 cups raw kale coleslaw mix
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 2 teaspoons honey
- 1/2 onion, thinly sliced
- 1/4 cup cilantro, chopped
Black Beans + Corn
- 15 oz canned black beans, rinsed
- 2 ears of corn, shucked and grilled
- 1 teaspoon ground cumin
- Juice of 1/2 lime
Optional Toppings
- Homemade ranch or other favorite dressing
- Avocado slices
- Extra lime juice
Instructions
- Preheat the grill to about 400°F (200°C). While the grill heats, combine rice and water in a saucepan, bring to a boil, then reduce to a simmer and cook until the rice is tender and fluffy. Set aside and keep warm.
- Mix the dried thyme, allspice, nutmeg, cinnamon, cayenne (if using), garlic, salt, and pepper in a small bowl to create a dry rub. Rub evenly over the chicken breasts.
- Place the seasoned chicken breasts and shucked corn on the grill. Grill the corn, rotating it every five minutes so it chars evenly, and grill the chicken for 15–20 minutes total, depending on thickness.
- After about 8 minutes of grilling the chicken, flip the pieces and brush half of the BBQ sauce over them. Continue grilling until the internal temperature reaches 165°F (74°C).
- While the chicken and corn cook, prepare the slaw by combining kale, lime juice, apple cider vinegar, honey, thinly sliced onion, and chopped cilantro in a large bowl. Toss well and refrigerate until ready to assemble.
- In a separate bowl, combine the rinsed black beans with cumin and lime juice. Set aside.
- When the chicken and corn are done, remove from the grill. Cut the corn kernels off the cobs. Slice or cube the grilled chicken and toss with the remaining BBQ sauce.
- Assemble the bowls: divide rice among six bowls or meal-prep containers, add equal portions of BBQ chicken, corn-and-bean mixture, and slaw. Top with sliced avocado and a drizzle of dressing if desired.
- Serve immediately, or refrigerate for up to four days for easy lunches or dinners.
Nutrition (per serving, approximate)
Calories: 386 kcal • Carbohydrates: 50 g • Protein: 39 g • Fat: 7 g • Fiber: 10 g • Sugar: 13 g
Nutrition information is an estimate and should be used as a guideline only.
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If you make these BBQ chicken bowls, consider sharing a photo and your notes—they’re a terrific, adaptable meal that works year-round.