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Lemon Chili Grilled Chicken Bowls

Close-up of lemon chili grilled chicken bowls featuring sliced seasoned chicken over yellow quinoa, black beans, corn, and avocado.
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Make flavorful, zesty Lemon Chili Grilled Chicken Bowls using a simple marinade and fresh ingredients. This recipe balances bright citrus with chili heat for a satisfying meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked quinoa or brown rice (for the base)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the lemon juice, olive oil, chili powder, cumin, smoked paprika, cayenne pepper, minced garlic, salt, and black pepper.
  2. Place the chicken in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, ensuring it is fully coated. Reserve the remaining half of the marinade for basting or a finishing sauce.
  3. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours due to the lemon juice content.
  4. Preheat your grill to medium-high heat (about 400 degrees Fahrenheit). Lightly oil the grates.
  5. Remove the chicken from the marinade and discard the used marinade. Place the chicken on the hot grill.
  6. Grill for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees Fahrenheit. Baste occasionally with the reserved marinade during the last few minutes of cooking.
  7. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing against the grain.
  8. Assemble the bowls: Divide the cooked quinoa or rice among four bowls. Top each serving with sliced grilled chicken, black beans, and corn.
  9. Garnish each bowl with sliced avocado and fresh cilantro. Serve immediately with lime wedges on the side.

Notes

  • For a sweeter profile, add 1 teaspoon of honey or maple syrup to the marinade.
  • If you do not have a grill, you can cook the marinated chicken in a hot skillet over medium-high heat until done.
  • To make this a complete chicken bowl assembly, consider adding a simple yogurt sauce made from Greek yogurt, a squeeze of lime, and a pinch of salt.

Nutrition

Find it online: https://cookerycommand.com/lemon-chili-grilled-chicken-bowls/