Description
These Grilled Chicken Summer Rice Bowls are a vibrant, fresh dish perfect for warm weather. Tender, marinated chicken breasts are grilled to juicy perfection and served over fragrant jasmine rice with sweet corn, ripe tomatoes, creamy avocado, and tangy quick pickled onions. A zesty cilantro-lime dressing ties all the flavors together, creating a balanced meal that’s both healthy and satisfying.
Ingredients
For the Chicken and Marinade
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
For the Bowls and Toppings
- 2 cups cooked jasmine rice
- 1 cup chopped tomatoes
- ⅔ cup sweet corn (off the cob, steamed, grilled, or canned)
- 1 avocado, chopped
- Quick pickled onions, for topping
- Kosher salt and pepper, to taste
Instructions
- Prepare the Chicken and Marinade: Place the chicken breasts in a bowl, baking dish, or resealable bag. In a blender, combine cilantro, lime juice, honey, garlic, salt, pepper, crushed red pepper flakes, and olive oil until well blended. Pour half of this marinade over the chicken, ensuring each piece is thoroughly coated. Refrigerate and let marinate for at least 30 minutes and up to 2 hours. Reserve the remaining marinade in the fridge for later use.
- Preheat the Grill: Heat your grill to high, aiming for a temperature around 500 to 550 degrees Fahrenheit. Allow it to preheat for at least 10 minutes to ensure good searing.
- Grill the Chicken: Remove the chicken from the marinade and let excess marinade drip off. Place the chicken directly on the grill grates and cook for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F, indicating the chicken is fully cooked.
- Grill the Corn: While the chicken cooks, place corn on the cob on the grill as well, if using fresh corn. Grill for about 10 minutes, turning occasionally until tender and slightly charred. Alternatively, you can use steamed, frozen, or canned corn off the cob.
- Rest and Slice the Chicken: After grilling, let the chicken rest for 5 to 10 minutes. This helps the juices redistribute and keeps the meat tender. Slice or chop the chicken into bite-sized pieces.
- Assemble the Bowls: Start by placing cooked jasmine rice into each bowl. Top with grilled chicken pieces, grilled or prepared sweet corn, chopped tomatoes, avocado chunks, and quick pickled onions. Drizzle with the reserved cilantro-lime dressing and season with kosher salt and pepper to taste.
- Serve and Enjoy: Serve the assembled rice bowls immediately while the chicken is warm, and enjoy a refreshing, flavorful summer meal.
Notes
- You can marinate the chicken for up to 2 hours for more flavor, but avoid marinating longer to prevent the acids from breaking down the meat too much.
- If you don’t have a grill, you can use a grill pan or broil the chicken in your oven as alternatives.
- Quick pickled onions can be made in advance by soaking sliced red onions in vinegar, sugar, and salt for at least 15 minutes.
- Adjust the amount of crushed red pepper flakes to control the heat level to your preference.
- For a lower-fat option, reduce the olive oil slightly or omit the honey for less sugar.
- Prep Time: 10 minutes (plus at least 30 minutes marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American