tangy bbq chicken bowls

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6



  • 2 lbs. boneless skinless chicken thighs, fat trimmed
  • 1 cup Tangy BBQ sauce (recipe follows)
  • kosher salt and cracked black pepper


  • 1 cup ketchup
  • ½ cup light brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • kosher salt and cracked black pepper


  • 3 cups cooked brown basmati or jasmine rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 ½ cups corn kernels, fresh off the cob or frozen and thawed
  • 1 cup grape tomatoes, halved
  • ½ red onion, finely diced
  • 2 small avocados, diced
  • fresh cilantro, for garnish
  • lime, for garnish
  • 6 oz. pepper jack or cheddar cheese, shredded


  • For the chicken, preheat oven to 425°F. Line a rimmed baking sheet with foil and nestle a wire cooling rack inside.
  • In a medium saucepan or skillet, make the BBQ sauce by whisking together 1 cup ketchup, ½ cup brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon chili powder, 2 teaspoons garlic powder, and a big pinch salt and pepper until fully combined. Over medium heat, bring to a simmer for 5 minutes, stirring often, until thickened slightly. Remove from heat and reserve about ¾ cup sauce.
  • Place 2 lbs. boneless skinless chicken in a large bowl and season liberally with salt and pepper on all sides. Transfer ½ cup BBQ sauce to chicken and toss to coat. Place chicken on wire cooling rack and roast in the oven for 5 minutes.
  • Remove chicken from oven, using a pastry brush or spoon, coat with remaining bbq sauce. Return chicken to the oven for 5 minutes longer.
  • Remove from the oven, brush with BBQ sauce one last time, then turn the broiler on high. Broil the chicken for 4-6 minutes until it begins to brown on the edges, watching closely. The chicken is done when the internal temperature reaches 165°F on an instant read thermometer.
  • Once cool enough to handle, roughly chop chicken before assembling the bowls.


  • To assemble, divide the 3 cups cooked rice among 6 bowls or plates. Top each bowl of rice with equal amounts of BBQ chicken followed by the beans, corn,  halved tomatoes, finely diced red onion, and diced avocado.
  • Garnish with cilantro, lime, and top with pepper jack or cheddar cheese, if desired. Serve with any remaining BBQ sauce drizzled over the top.


  • Serve bowls alongside chips and salsa and fresh pineapple or mango to complete this meal.


  • Protein: Use a shredded rotisserie chicken tossed with BBQ sauce. Scatter sauced chicken on a lined sheet tray and pop it under the broiler for 2 minutes to crisp it up a bit.
  • Vegetarian: Remove the chicken and double the beans to make BBQ beans by simmering with 2 tablespoons of BBQ sauce.
  • Other: If you’re short on time, use a store bought BBQ sauce and follow the same steps above.


  • Make BBQ sauce in advance and store in a mason jar or airtight container.
  • Cook rice in advance.
  • Prep veggies in advance: slice tomatoes, remove corn off the cob, chop cilantro.


Calories: 791kcal | Carbohydrates: 97g | Protein: 46g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 1352mg | Potassium: 1356mg | Fiber: 11g | Sugar: 46g | Vitamin A: 1292IU | Vitamin C: 14mg | Calcium: 307mg | Iron: 4mg