Smoky Chicken Skewer Bowl (Printable)
Smoky grilled chicken skewers over rice, beans, fresh veg and a zesty yogurt-lime drizzle for an easy, gluten-free meal.
# What You'll Need:
→ Smoky Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp ground cumin
06 - 1/2 tsp chipotle chili powder
07 - 1 tsp kosher salt
08 - 1/2 tsp freshly ground black pepper
09 - Juice of 1 lime
10 - Bamboo or metal skewers
→ Bowl Base
11 - 2 cups cooked brown rice
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup corn kernels (fresh, frozen, or canned)
→ Fresh Toppings
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1/4 cup red onion, thinly sliced
17 - 1 avocado, sliced
18 - 1/4 cup fresh cilantro, chopped
19 - Lime wedges, for serving
→ Zesty Yogurt Sauce
20 - 1/2 cup plain Greek yogurt
21 - 1 tbsp fresh lime juice
22 - 1 tsp smoked paprika
23 - Salt and pepper to taste
# Directions:
01 - In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, ground cumin, chipotle chili powder, kosher salt, black pepper, and lime juice until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
03 - Thread the marinated chicken pieces onto bamboo or metal skewers, distributing them evenly and leaving a small gap between pieces for even cooking.
04 - Preheat a grill or grill pan over medium-high heat. Grill the skewers for 4 to 5 minutes per side, or until the chicken is cooked through and develops a slight char. Remove from heat and set aside.
05 - In a small bowl, combine the Greek yogurt, lime juice, smoked paprika, salt, and pepper. Stir until smooth and well blended.
06 - Divide the cooked brown rice, black beans, and corn among 4 bowls. Arrange the cherry tomatoes, cucumber, red onion, avocado slices, and fresh cilantro over each bowl. Place the grilled chicken skewers on top.
07 - Drizzle each bowl generously with the zesty yogurt sauce and serve alongside fresh lime wedges.
# Expert Tips:
01 -
- The smoky paprika and chipotle combo on the chicken creates this deep campfire flavor without needing an actual fire pit.
- Everything lands in one bowl so cleanup is almost nonexistent, which is honestly half the reason I keep coming back to it on weeknights.
02 -
- Fifteen minutes is the bare minimum marination time but if you can swing two hours in the fridge the flavor deepens dramatically.
- Do not skip the rest period after grilling because those juices need to settle back into the meat before you slice or the chicken dries out.
03 -
- Pat the chicken pieces completely dry with paper towels before marinating so the spices cling instead of sliding off on a slick wet surface.
- A grill pan on the stove works just as well as an outdoor grill if you preheat it until a drop of water dances and sizzles on the surface.