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Smoky BBQ Chicken & Corn Rice Bowls - Easy, Satisfying, and Full of Flavor

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

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • Rice: 1.5 cups long-grain white rice (or brown rice)
  • Corn: 2 cups corn kernels (fresh, frozen, or canned and well-drained)
  • BBQ Sauce: 3/4 cup smoky BBQ sauce (store-bought or homemade)
  • Spices: 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder (optional heat), kosher salt, black pepper
  • Oil: 2 tablespoons neutral oil (canola, avocado, or olive oil)
  • Aromatics: 2 cloves garlic (minced)
  • Acid: 1 lime (zest and juice)
  • Fresh Toppers: 3 scallions (thinly sliced), 1/4 cup chopped cilantro (optional), 1 small red onion (thinly sliced)
  • Creamy Drizzle (optional): 1/2 cup plain Greek yogurt, 1 tablespoon lime juice, pinch of salt
  • Add-Ins (optional): 1 avocado, cherry tomatoes, pickled jalapeños
  • Stock (optional): 2 cups low-sodium chicken or vegetable broth for cooking rice

Method
 

  1. Cook the rice. Rinse 1.5 cups rice until water runs clear. Cook according to package directions using water or broth. Fluff with a fork, cover, and keep warm.
  2. Season the chicken. Pat chicken dry. Mix smoked paprika, garlic powder, onion powder, cumin, chili powder (if using), 1 teaspoon salt, and 1/2 teaspoon pepper. Rub all over the chicken.
  3. Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until browned and nearly cooked through.
  4. Glaze with BBQ. Lower heat to medium. Add minced garlic and cook 30 seconds. Pour in 1/2 cup BBQ sauce and a splash of water. Toss to coat and simmer 2–3 minutes until glossy and the chicken reaches 165°F inside. Transfer to a board and rest 5 minutes, then slice or chop.
  5. Char the corn. Wipe the pan, add 1 tablespoon oil, and increase heat to medium-high. Add corn in an even layer. Let it sit to get color, then stir. Season with salt and pepper, add lime zest, and cook until slightly charred and sweet, 3–5 minutes. Toss in 2 tablespoons BBQ sauce for a smoky sheen.
  6. Make the yogurt drizzle (optional). Stir Greek yogurt with lime juice and a pinch of salt until pourable. Thin with a teaspoon of water if needed.
  7. Prep fresh toppings. Slice scallions, chop cilantro, and thinly slice red onion. Cut lime into wedges. Dice avocado if using.
  8. Assemble the bowls. Add a scoop of rice to each bowl. Top with sliced BBQ chicken, charred corn, and a little extra BBQ sauce if you like. Finish with scallions, cilantro, red onion, a squeeze of lime, and the yogurt drizzle.
  9. Taste and adjust. Add more lime for brightness, a pinch of salt if needed, or a few pickled jalapeños for heat.