BBQ Chicken Bowls
The flavors in these BBQ Chicken Bowls are about to make this your new favorite weeknight dinner. Pickles in a bowl? Yes I know it can be weird, but trust me on everything going on here! Add these to your menu for an easy weeknight dinner plus even better lunch leftovers!
Can we all agree that everything is better out of a bowl? I love finding new ways to switch up how I’m making these for easy weeknight dinners or to reheat for a quick lunch during the week. The flavors here are so good!! Definitely one that surprised me when I first made them too. Instantly obsessed! These BBQ Chicken Bowls also make for a balanced meal that’s packed with protein, fat and carbs. Plus, made with just a few ingredients!
If you’re looking for a meal that everyone will enjoy this is it. Don’t leave off doing the brine on the chicken before cooking! It adds to the flavor and is so good with the BBQ.
What you need for BBQ Chicken Bowls:
- Skinless and Boneless Chicken Thighs
- BBQ Sauce
- Distilled White Vinegar
- Salt
- Sugar
- Minced garlic
- Dried Dill
- Brown Rice
- Pickles
- Tomatoes
- Green onion
- Cilantro
- Slaw mix
- Apple Cider Vinegar
- Sea Salt
- Pepper
- Avocado Oil
How to make these bowls:
- Start by preparing your pickle brine for the chicken thighs. In a cup, heat up a mixture of water, vinegar, salt and sugar for 2 minutes in the microwave.
- Pour into a dish where you’ll be adding the chicken and let it sit to cool down. **Make sure to do this before adding the chicken!
- Add the skinless chicken thighs to the bowl with brine. Add dried dill and minced garlic and mix together.
- Place in the fridge to sit for an hour.
- Prepare the slaw by mixing together slaw mix, mayo, apple cider vinegar, sugar, sea salt and pepper. Mix and adjust seasonings if needed.
- Prepare brown rice according to package.
- Once chicken thighs have brined, remove and brush on bbq sauce on both sides.
- Add avocado oil to a cast iron skillet and heat up. Add chicken thighs to the cast iron skillet and cook until it reaches an internal temp of 165 degrees.
- Remove from the cast iron and let the chicken sit and cool.
- Before serving, brush on BBQ sauce to the cooked chicken.
- In a bowl, add brown rice, tomatoes, pickles, slaw and bbq chicken. Top with chopped cilantro and green onion. Drizzle with more bbq sauce if you’d like!
- Enjoy!
If you want to switch these up, try doing this instead:
- Use a different rice or grain in the bowl or top it on greens!
- Use your favorite BBQ Sauce here!
If you have leftovers, here’s how they should be stored:
It’s best to store any leftovers in a sealed container! I recommend using these for easy storage!
If you like this recipe, you may also enjoy these on One Balanced Life:
- Spicy Shrimp Bowls
- Greek Orzo Chicken Bowls
- Copycat Chipotle Chicken Burrito Bowls
- Honey Garlic Chicken Bowls
FAQs:
Can I meal prep these?
There are a few ingredients that can definitely be prepped ahead of time in these bowls! You can prepare the chicken, rice and slaw to easily throw together when you want it. Doing that saves some time when dinner comes around!
Do I have to use chicken thighs?
I’ve only used chicken thighs for this recipe! I love the flavor that they add in meals.
Save and Pin for later!
Make sure to save and pin this recipe for later! Are you following me on Pinterest yet? You can also follow me on Instagram & Facebook, and make sure to leave a star rating and tag me if you make this recipe! xx
BBQ Chicken Bowls
These BBQ Chicken Bowls are packed with flavor and perfect for an easy weeknight dinner! Made with simple ingredients too.
Ingredients
- 1.5lb skinless, boneless chicken thighs
- 1/2 cup bbq sauce
- 8oz water
- 4oz white distilled vinegar
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp dried dill
- 1 tbsp minced garlic
- Avocado oil
- for the slaw:
- 2 cups slaw mix
- 1/4 cup mayo made with avocado oil
- 1 tsp sugar
- 1 tsp apple cider vinegar
- 1/4 tsp sea salt
- dash of black pepper
- for the bowls:
- 1 cup brown basmati rice
- 1/2 cup bread and butter pickles
- 1/2 cup tomatoes
- 2 cups slaw mix
Instructions
- Start by preparing your pickle brine for the chicken thighs. In a cup, heat up a mixture of water, vinegar, salt and sugar for 2 minutes in the microwave.
- Pour into a dish where you'll be adding the chicken and let it sit to cool down. **Make sure to do this before adding the chicken!
- Add the skinless chicken thighs to the bowl with brine. Add dried dill and minced garlic and mix together.
- Place in the fridge to sit for an hour.
- Prepare the slaw by mixing together slaw mix, mayo, apple cider vinegar, sugar, sea salt and pepper. Mix and adjust seasonings if needed.
- Prepare brown rice according to package.
- Once chicken thighs have brined, remove and brush on some of the bbq sauce on both sides. Leave remaining bbq sauce for after chicken has cooked.
- Add avocado oil to a cast iron skillet and heat up. Add chicken thighs to the cast iron skillet and cook until it reaches an internal temp of 165 degrees.
- Remove from the cast iron and let the chicken sit and cool.
- Before serving, brush on BBQ sauce to the cooked chicken.
- In a bowl, add brown rice, tomatoes, pickles, slaw and bbq chicken. Top with chopped cilantro and green onion. Drizzle with more bbq sauce if you'd like!
- Enjoy!
Notes
You will have leftover chicken.
