Flavoursome pieces of BBQ marinated chicken, baked in the oven then served with a corn and bean mix, roasted capsicum, steamed rice, avocado and BBQ mayonnaise. A tasty dish that can be enjoyed by the whole family.
I promise you, these delicious BBQ Chicken Rice Bowls taste every bit as good as they look. And don't they look sensational?! The secret is the BBQ marinade which goes on the chicken before it bakes, but is also used in the tangy BBQ mayo sauce. I guarantee you and your family will enjoy this tasty meal.
If you love a good bowl meal, be sure to check out my growing collection of Bowl Meals on my website including the ever popular Quick Chicken Teriyaki Bowls. Or for something a little different, give my Chicken Mezze Bowls a go! If you like to meal prep, you can't go past my Sesame Chicken Rice Bowls.
Jump to:
Ingredient notes:
- Chicken: This is a great recipe to use chicken thigh in. The extra fat makes the meat so much juicier and more flavoursome. Chicken breast will also work, but could dry out a little.
- BBQ Sauce: Any type of BBQ sauce or marinade will work in this recipe.
- Corn: If it's in season, you could absolutely use freshly cooked corn on the cob. I used a can of drained corn for convenience.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake. Coat the chicken in the marinade, then arrange it on a lined baking tray. Chop the capsicum into large pieces and add to the tray as well. Bake for 25 minutes.
Meanwhile add a dash of oil to a large frying pan. Add the corn and cook until starting to brown. Pour in the beans and once they are heated through, season well with salt and pepper then take off the heat.
After 25 minutes take the tray out of the oven and set aside the capsicum. Brush extra barbecue sauce over the top of the chicken pieces and add back to the oven for another 5 minutes until it is sticky, golden and cooked through.
Cut the roasted capsicum into thin slices. Mix together the mayo and Texas BBQ Style Marinade then add a dash of water so that it is thin enough for a pouring consistency.
Divide the rice among 4 bowls, then top with the hot corn and bean mixture, capsicum, avocado and sticky chicken pieces. Drizzle over the barbecue mayo and scatter over spring onions then serve immediately.
Recipe FAQs:
Yes of course. A BBQ marinade in slightly thinner in consistency. But truly, both BBQ marinade and BBQ sauce would taste amazing for both the chicken and the mayo.
Most of the ingredients are naturally gluten free. The brand of BBQ marinade I used is not gluten free however, there are many others that are. As always, check the labels on your packaged food to ensure they meet your dietary requirements.
Storage:
Store any leftover BBQ chicken in an airtight container in the fridge for up to three days. Reheat in the oven or the microwave until piping hot. Or, enjoy the chicken cold from the fridge.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
BBQ Chicken Rice Bowls
Tasty pieces of BBQ flavoured chicken baked in the oven, served with rice, corn, beans, capsicum, avocado, spring onion and BBQ mayo.
Ingredients
- 500g chicken thigh, sliced into strips
- ½ cup BBQ marinade
- 1 red capsicum
- 1 can corn kernels, rinsed and drained
- 1 can beans mix, rinsed and drained
BBQ Mayo
- ¼ cup mayonnaise
- 2 Tbsp BBQ marinade
- 1 tsp water
To serve
- 2 cups cooked white rice
- 1 avocado, diced
- 1 spring onion, sliced
Instructions
- Preheat the oven to 200°C fan bake.
- Coat the chicken in the marinade, then arrange it on a lined baking tray. Chop the capsicum into large pieces and add to the tray as well. Bake for 25 minutes.
- Meanwhile add a dash of oil to a large frying pan. Add the corn and cook until starting to brown. Pour in the beans and once they are heated through, season well with salt and pepper then take off the heat.
- After 25 minutes take the tray out of the oven and set aside the capsicum. Brush extra barbecue sauce over the top of the chicken pieces and add back to the oven for another 5 minutes until it is sticky, golden and cooked through.
- Cut the roasted capsicum into thin slices. Mix together the mayo and Texas BBQ Style Marinade then add a dash of water so that it is thin enough for a pouring consistency.
- Divide the rice among 4 bowls, then top with the hot corn and bean mixture, capsicum, avocado and sticky chicken pieces. Drizzle over the barbecue mayo and scatter over spring onions then serve immediately.
Notes
- Can I use BBQ sauce in place of BBQ marinade? Yes of course. A BBQ marinade in slightly thinner in consistency. But truly, both BBQ marinade and BBQ sauce would taste amazing for both the chicken and the mayo.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 873Total Fat: 49gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 166mgSodium: 2357mgCarbohydrates: 76gFiber: 9gSugar: 28gProtein: 40g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Tayler says
BBQ chicken rice bowl is absolutely delicious! So quick and easy to prepare and cook with 2 little ones! And plenty of leftovers for lunches tomorrow. YUM!
VJ cooks says
That's awesome, thanks for the feedback 🙂
Happy mum says
Delicious! I was abit iffy with the beans but kids loved it together with everything else so wasn’t a big fuss whew!
Thank you for another great easy and simple to follow recipe
VJ cooks says
I love this, thank you for your comment!
Claire says
This was delicious and even the kids enjoyed it! I was sceptical about the beans as they are not my fav but you couldn’t really taste them when all
Julie says
Yum!