![Grilled BBQ Chicken Bowls with Black Bean-Corn Salad Grilled BBQ Chicken Bowls with Black Bean-Corn Salad](https://i2.wp.com/thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-5-scaled.jpg?w=1200&resize=1200,0&ssl=1)
There is just something about grilled corn and grilled chicken in the summertime so I brought my two loves together for these delicious Grilled BBQ Chicken Bowls with Black Bean-Corn Salad!
![Three plated bowls of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-3-1200x1799.jpg)
Simply grilled chicken is delicious. But grilled chicken elevated by the flavors of BBQ sauce? Hard to beat, in my opinion! The store-bought BBQ sauce allows you to infuse so much flavor into the chicken without using your entire spice cabinet — win-win. Top your perfectly grilled chicken with the Black Bean-Corn Salad and you have a bright, nourishing meal in under an hour.
Ingredients:
- Can of Black Beans
- Cherry Tomatoes
- Red Onion
- Fresh Cilantro
- Red Bell Pepper
- Corn
- Avocado Oil
- Lime Juice
- Kosher Salt
- Freshly Ground Black Pepper
- Boneless, Skinless Chicken Thighs
- BBQ Sauce
- Prepared Brown Rice
- Jalapeño
- Shredded Smoked Gouda or Monterrey Jack Cheese
![Side view of Grilled BBQ Chicken Bowls with Black Bean-Corn Salad in a white bowl. Red napkin in background.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-5-1200x1799.jpg)
Step-by-Step:
Step One: begin the black bean-corn salad
In a large bowl, add the black beans, tomatoes, onion, cilantro, and bell pepper. Set aside.
Step Two: Prep the Chicken
Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt, and pepper. Toss to coat evenly.
Step Three: Prep the Corn
Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.
Step Four: Prep the Grill
When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Chicken and Corn
Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill then transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
![Grilled chicken and corn on large, white, oval platter.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-1-1200x1799.jpg)
![Grilled chicken and corn on large, white, oval platter.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-1-1200x1799.jpg)
Step Six: Slice the Chicken and Corn
When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.
![Black Bean-Corn Salad in a clear bowl on tile surface.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-2-1200x1799.jpg)
![Black Bean-Corn Salad in a clear bowl on tile surface.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-2-1200x1799.jpg)
Step Seven: Serve and Enjoy!
Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!
![Grilled BBQ Chicken Bowls with Black-Bean Corn Salad in a bowl on tile.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-4-1200x1799.jpg)
![Grilled BBQ Chicken Bowls with Black-Bean Corn Salad in a bowl on tile.](https://thedefineddish.com/wp-content/uploads/2024/06/Grilled-BBQ-Chicken-Bowls-4-1200x1799.jpg)
Recipe FAQs:
Yes! You could get all of the chopping for the Black-Bean Corn Salad completed in advance, plus even marinate your chicken in the morning ahead of grilling.
Definitely! The assembled Black-Bean Corn Salad lasts for 2 to 3 days in the fridge. I would just store all elements of the bowls separately then reheat and assemble as you are ready.
For More bbq sauce Recipes:
Grilled BBQ Chicken Skewer Salad
BBQ Glazed Pork Tenderloin with Avocado Crema
Grilled Jalapeño Popper Chicken
For the Black Bean-Corn Salad:
Start the Black Bean-Corn Salad:
-
In a large bowl, add the black beans, tomatoes, onion, cilantro and bell pepper. Set aside.
Prep the Chicken and Corn:
-
Place the chicken thighs in a shallow baking dish and drizzle with the avocado oil, ¼ cup of the BBQ sauce, salt and pepper. Toss to coat evenly.
-
Place ears of corn on top of a sheet of foil and brush with 2 tablespoons of the avocado oil until coated evenly. Wrap the corn in the foil.
Grill the Chicken and Corn:
-
When ready to cook, heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
-
Add the chicken and the foil-wrapped corn to the grill. Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. Flip the pieces once more and turn heat to medium-low, about 300°F. Using a brush, evenly brush the remaining ½ cup of BBQ sauce over the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through. Cook the corn until it is tender and charred, about 10-12 minutes, rotating the corn every 3 minutes. Remove the corn and set aside to cool. Remove the chicken from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.
-
When cool enough to handle, cut the corn off of the cob and add the black bean salad mixture. Add the remaining 2 tablespoons of avocado oil and the lime juice. Toss until well combined.
Serve:
-
Spoon the prepared rice in the bottom of a bowl. Add the sliced chicken on top and drizzle with a little more BBQ sauce. Spoon the black bean and corn salsa on top. Sprinkle with the cheese and top with jalapeño, if desired. Garnish with fresh cilantro and enjoy!
Calories: 761kcal, Carbohydrates: 46g, Protein: 55g, Fat: 40g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 0.04g, Cholesterol: 249mg, Sodium: 2527mg, Potassium: 1008mg, Fiber: 3g, Sugar: 24g, Vitamin A: 1330IU, Vitamin C: 39mg, Calcium: 264mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.