Monday & Wednesday Bbq Chicken Rice Bowl Recipe

Make the marinade

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tbs smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 0.5 tsp black pepper. Whisk until combined.

Add the 1.5 lb chicken thighs to a resealable bag or shallow dish and pour the marinade over them. Massage to coat, press out excess air, and refrigerate at least 20 minutes (up to 2 hours). If short on time, marinate 15 minutes at room temperature.

When ready to cook, remove chicken from fridge 10 minutes before grilling to take the chill off.

Combine and simmer

In a small saucepan combine 1 cup prickly pear syrup, 0.5 cup ketchup, 2 tbs apple cider vinegar, 2 tbs brown sugar, 1 tbs Worcestershire, 1 tbs Dijon mustard, 1 tsp smoked paprika, 1 tbs minced chipotle, and 0.5 tsp salt. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, stirring occasionally, 8–12 minutes until slightly thickened.

Taste and adjust salt or acidity. Reserve about one-third of the sauce in a small bowl for serving; keep warm. Use the remaining sauce for basting the chicken while it cooks.

Prepare rice

Rinse 1.5 cups long-grain rice under cold water until water runs clear. In a medium saucepan melt 1 tbs butter over medium heat and add the rinsed rice; toast, stirring, 1–2 minutes.

Add 3 cups chicken stock, 1 tsp mesquite seasoning (or 0.5 tsp liquid smoke) and 0.5 tsp salt. Bring to a boil, then reduce to a low simmer, cover, and cook 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before plating.

Prep and season vegetables

Core and quarter the red bell and poblano peppers; slice the zucchini into 1/2-inch rounds and cut the red onion into 1/2-inch wedges. Toss all vegetables with 2 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper so they are evenly coated.

Preheat a grill or grill pan to medium-high. Grill peppers, zucchini and onion in batches, turning occasionally, until charred in spots and tender (about 8–12 minutes depending on size). Transfer to a cutting board and slice larger pieces into bite-sized strips for bowls.

Heat the beans

In a small saucepan add the drained and rinsed black beans, 0.5 tsp ground cumin and 0.25 tsp salt. Warm over medium-low heat, stirring, 5–7 minutes until heated through. If desired, stir in 1–2 tbs of the prickly pear BBQ sauce for a hint of sweetness and to tie flavors together.

Prepare garnishes: chop 0.5 cup cilantro, thinly slice 2 green onions, cut 4 lime wedges, and crumble 0.5 cup cotija or queso fresco. Keep sour cream or crema chilled until assembly.

Grill chicken

Heat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and grill 6–8 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). During the last 2–3 minutes of grilling, brush the chicken generously with the reserved prickly pear BBQ basting sauce and turn once to glaze both sides.

Transfer chicken to a cutting board and let rest 5 minutes, then slice into strips.

Build the bowls

Divide the mesquite rice among 4 bowls (~about 1 cup cooked rice per bowl). Arrange sliced BBQ chicken, warm black beans, and grilled vegetables over the rice. Drizzle additional prickly pear BBQ sauce (from the reserved portion) over the chicken and veggies to taste.

Top each bowl with a spoonful of sour cream or crema, a sprinkle of crumbled cotija, chopped cilantro, sliced green onion, and a lime wedge. Serve immediately and allow diners to squeeze lime over their bowls.