Prickly Pear Bbq Chicken Bowl Recipe

Make the prickly pear BBQ sauce

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the prickly pear puree, ketchup, apple cider vinegar, brown sugar, Worcestershire, Dijon, chipotle powder, 1/2 tsp salt and 1/4 tsp black pepper. Whisk to combine.

Bring sauce to a gentle simmer, reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or acidity. Remove from heat and let cool slightly. Reserve about 1/2 cup of the finished sauce for serving; use the remainder to marinate and baste the chicken.

Prepare and marinate the chicken

Pat chicken thighs dry. In a bowl, toss chicken with 2 tbs olive oil, 1.5 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 2 tbs lime juice. Add 3–4 tbs of the warm prickly pear BBQ sauce (not the reserved serving portion) and coat evenly. Let marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.

Cook the chicken

Preheat grill or grill pan to medium-high. Grill chicken thighs 5–7 minutes per side (internal temp 165°F / 74°C), brushing with additional prickly pear sauce during the last 4 minutes of cooking to create a glaze. Let chicken rest 5 minutes, then slice thinly against the grain. Reserve any pan juices and the reserved 1/2 cup sauce for bowls.

Sauté aromatics and rice

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 cup diced onion and cook 2–3 minutes until translucent. Add 2 minced garlic cloves and 1 tsp ground cumin and cook 30 seconds until fragrant.

Add 1.5 cups rice and toast, stirring, 1–2 minutes until grains are glossy. Add the diced tomato, 3 cups stock, 1 tsp salt and bring to a boil.

Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes covered. Fluff with fork, stir in 1 tsp lime zest and 2 tbs chopped cilantro.

Place rinsed and drained black beans in a small saucepan over medium heat with 1/2 tsp cumin, 1/2 tsp garlic powder and 1/2 tsp salt. Gently heat 4–6 minutes until warmed through, stirring occasionally.

Remove from heat and stir in 1 tbs lime juice and 1 tbs chopped cilantro. Keep warm until assembly.

Roast the corn

Preheat oven to 425°F (220°C) or heat a skillet over medium-high. Toss 2 cups corn kernels with 1 tbs olive oil, 1 tsp salt and 1/2 tsp smoked paprika. Spread on a baking sheet and roast 10–12 minutes, stirring once, until charred in spots. (If using a skillet, cook 6–8 minutes until nicely charred.)

Combine the roasted corn with 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded if preferred), 1/4 cup chopped cilantro, and 2 tbs lime juice. Mix well and adjust salt to taste. Chill briefly or serve at room temperature.

Toss sliced bell peppers with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill on medium-high (or skillet) until softened and charred at edges, about 6–8 minutes, turning once. Remove and keep warm.

Halve and pit avocados; scoop flesh into a bowl and mash to desired texture. Stir in 1 tbs lime juice, 2 tbs minced red onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1/2 clove minced garlic, 1 tsp salt and 1 tbs water to loosen. Taste and adjust lime or salt.

Divide 4 cups cooked Sonoran rice among four bowls (about 1 cup rice per bowl). Spoon 1/2 cup warmed black beans into each bowl (or divide evenly).

Top bowls with sliced prickly pear glazed chicken (divide evenly), roasted corn pico salsa, grilled pepper strips and a generous scoop of fresh guacamole.

Drizzle reserved prickly pear BBQ sauce over each bowl (about 1–2 tbs each) and sprinkle with crumbled cotija or queso fresco and remaining cilantro.

Serve with lime wedges and optional hot sauce on the side.