tangy bbq chicken bowls

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6



  • 2 pounds boneless skinless chicken thighs fat trimmed off
  • 1 cup bbq sauce homemade recipe


  • 1 cup ketchup
  • ½ cup brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder


  • 3 cups cooked rice brown basmati or jasmine
  • 1 can black beans
  • 1 ½ cups corn kernels
  • 1 cup grape tomatoes halved
  • ½ red onion finely diced
  • 2 small avocados diced
  • fresh cilantro
  • lime
  • 6 ounces pepper jack 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 of salt and pepper until fully combined. Turn the heat to medium and bring to a simmer. Simmer the sauce for 5 minutes, stirring often until the sauce has thickened slightly. Remove the sauce from heat. Reserve about 3/4 cup sauce for serving.
  • Place 2 pounds boneless skinless chicken in a large bowl and season liberally with salt and pepper on all sides. Transfer 1/2 cup of barbecue sauce to the bowl with the chicken and toss until coated on all sides. Place the BBQ sauce-covered chicken pieces on the wire cooling rack and roast in the oven for 5 minutes.
  • Remove the chicken from the oven. Using a pastry brush or spoon, coat the chicken with remaining bbq sauce in the bowl. Return the chicken to the oven for 5 minutes longer.
  • Remove from the oven, brush it 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. (watch it 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 canned beans, canned 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.


  • 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