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BBQ Chicken & Bacon Rice Bowls - Easy, Hearty, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked rice (jasmine, basmati, or brown rice)
  • 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 4 strips bacon, chopped
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1/2 cup BBQ sauce (your favorite brand or homemade)
  • 1 tablespoon olive oil (if needed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional for heat)
  • Salt and black pepper, to taste
  • 2 green onions (scallions), thinly sliced
  • 1/4 cup dill pickles, chopped (optional but highly recommended)
  • 1/2 cup shredded cheddar or Monterey Jack (optional)
  • Fresh cilantro or parsley, chopped, for garnish
  • Lime wedges, for squeezing over the top

Method
 

  1. Cook the rice. Make your rice according to package directions. Fluff and keep warm. If you’re cooking ahead, spread it on a sheet pan to cool so it doesn’t clump.
  2. Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until browned and crisp. Transfer to a paper towel–lined plate. Leave 1 to 2 teaspoons of the rendered fat in the pan. If there’s more than that, pour off the excess.
  3. Sauté the aromatics. Add the diced onion to the skillet and cook until translucent, about 3 to 4 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
  4. Cook the chicken. Season chicken with salt, pepper, smoked paprika, and chili powder. Push onions to the side of the pan, add the chicken in a single layer, and sear over medium-high heat. Cook 5 to 7 minutes, stirring a couple times, until cooked through and lightly browned.
  5. Add corn and sauce. Stir in the corn and cook 1 minute to warm it up. Pour in the BBQ sauce and a splash of water if needed to loosen it. Simmer 1 to 2 minutes so the chicken is coated and glossy.
  6. Finish with bacon. Return the crispy bacon to the skillet and toss to combine. Taste and adjust seasoning. If it needs brightness, squeeze in a little lime juice.
  7. Assemble the bowls. Divide warm rice into bowls. Top with the BBQ chicken and bacon mixture. Add scallions, pickles, cheese (if using), and herbs. Finish with a squeeze of lime and an extra drizzle of BBQ sauce if you like.