Oven-Baked BBQ Chicken Rice Bowls with Creamy Cilantro Ranch Recipe
These Oven-Baked BBQ Chicken Rice Bowls with Creamy Cilantro Ranch offer a delicious, smoky, and savory meal perfect for weeknight dinners. Tender marinated chicken thighs are baked and broiled for a crispy glaze, then layered over fluffy rice with sweet corn, fresh avocado, shredded cabbage, and a zesty cilantro ranch dressing. Topped with pickled red onions and lime wedges, these bowls combine vibrant flavors and textures in a satisfying and colorful dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus 1 hour marinating time minimum)
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the BBQ Chicken:
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried mustard
- 1 cup BBQ sauce
Bowl Components:
- 2-3 cups cooked rice
- 1 1/2 cups sweet corn (cooked and cut off 2 ears of corn, or cooked from frozen)
- Shredded cabbage or coleslaw mix (about 1 to 1 1/2 cups)
- 1 avocado, diced or sliced
- Pickled red onions, or thinly sliced raw onions
- Dairy Free Cilantro Ranch, or another sauce of choice (about 1/2 cup)
- Chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a large sealable container, combine chicken thighs with 2 tablespoons avocado oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon dried mustard. Toss thoroughly to coat all pieces. Refrigerate for at least 1 hour or up to overnight to allow flavors to develop.
- Bake the Chicken Thighs: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper, aluminum foil, or a silicone mat. Toss marinated chicken with 1/4 cup BBQ sauce, reserving the remainder for later. Arrange chicken on the baking sheet, leaving excess sauce behind. Bake for 15 minutes.
- Flip and Glaze: Remove baking sheet and flip each piece of chicken. Brush with reserved BBQ sauce and bake for another 10 minutes.
- Broil for Crispiness: Remove the chicken again and increase oven temperature to broil. Flip chicken once more and brush with BBQ sauce liberally to form a glaze. Broil for 5-6 minutes until edges are crispy and chicken is fully cooked. Watch closely to prevent burning, especially if using parchment paper.
- Prep Bowl Components: While the chicken cooks and/or marinates, prepare the cilantro ranch dressing, pickled red onions, cook the rice and corn if not already done, shred the cabbage, dice avocado, and chop cilantro for garnish.
- Slice the Chicken: Remove the chicken from the oven and transfer to a cutting board. Let cool slightly so it's easier to handle, then slice into 1/2-inch pieces.
- Assemble the Bowls: In serving bowls, layer cooked rice, sliced BBQ chicken, sweet corn, diced avocado, and shredded cabbage. Drizzle with creamy cilantro ranch and top with pickled red onions, chopped cilantro, and a wedge of lime.
Notes
- For best flavor, marinate the chicken thighs for at least 1 hour or overnight.
- Monitor broiling closely; oven broiler temperatures vary and parchment paper can burn quickly.
- Use dairy-free cilantro ranch to keep the dish suitable for dairy-free diets.
- Pickled red onions can be made ahead by soaking thinly sliced red onions in a mixture of vinegar, sugar, and salt for at least 30 minutes.
- This recipe can be customized with other vegetables or grains as preferred.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
