There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together for these delicious Grilled BBQ Chicken Bowls with Black Bean-Corn Salad!
Simply grilled chicken is delicious. But grilled chicken elevated by the flavors of BBQ sauce? Hard to beat, in my opinion! The store-bought BBQ sauce allows you to infuse so much flavor into the chicken without using your entire spice cabinet — win-win. Top your perfectly grilled chicken with the Black Bean-Corn Salad and you have a bright, nourishing meal in under an hour.
Ingredients:
- Can of Black Beans
- Cherry Tomatoes
- Red Onion
- Fresh Cilantro
- Red Bell Pepper
- Corn
- Avocado Oil
- Lime Juice
- Kosher Salt
- Freshly Ground Black Pepper
- Boneless, Skinless Chicken Thighs
- BBQ Sauce
- Prepared Brown Rice
- Jalapeño
- Shredded Smoked Gouda or Monterrey Jack Cheese
Step-by-Step:
Step One: begin the black bean-corn salad
In a large bowl, add the black beans, tomatoes, onion, cilantro, and bell pepper. Set aside.
Step Two: Prep the Chicken
Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt, and pepper. Toss to coat evenly.
Step Three: Prep the Corn
Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.
Step Four: Prep the Grill
When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Chicken and Corn
Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill then transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
Step Six: Slice the Chicken and Corn
When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.
Step Seven: Serve and Enjoy!
Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!
Recipe FAQs:
Yes! You could get all of the chopping for the Black-Bean Corn Salad completed in advance, plus even marinate your chicken in the morning ahead of grilling.
Definitely! The assembled Black-Bean Corn Salad lasts for 2 to 3 days in the fridge. I would just store all elements of the bowls separately then reheat and assemble as you are ready.
For More bbq sauce Recipes:
Grilled BBQ Chicken Skewer Salad
BBQ Glazed Pork Tenderloin with Avocado Crema
Grilled Jalapeño Popper Chicken
Grilled BBQ Chicken Bowls with Black Bean-Corn Salad
Ingredients
For the Black Bean-Corn Salad:
- One [15-ounce] can black beans, drained and rinsed
- 1 cup quartered cherry tomatoes
- ¼ cup finely diced red onion
- ¼ cup finely chopped cilantro
- ½ cup finely diced red bell pepper
- 2 ears of corn
- 2 8-inch sheets of foil
- 4 tablespoons avocado oil, divided
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon kosher salt, or more to taste
- ½ teaspoon freshly ground black pepper
For the Chicken:
- 2 lbs boneless skinless chicken thigh
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¾ cup bbq sauce (I use New Primal brand)
For the Bowls:
- 1 cup prepared brown rice
- 1 jalapeño, thinly sliced
- ½ cup shredded smoked gouda or Monterrey jack cheese
- fresh cilantro, for garnish
Instructions
Start the Black Bean-Corn Salad:
- In a large bowl, add the black beans, tomatoes, onion, cilantro and bell pepper. Set aside.
Prep the Chicken and Corn:
- Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt and pepper. Toss to coat evenly.
- Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.
Grill the Chicken and Corn:
- When ready to cook, heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
- Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
- When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.
Serve:
- Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!
Nutrition
Photography and styling by Eat Love Eats.
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