It’s Tuesday ya’ll! And you know what that means…Taco Tuesday. Or in this case, it’s Chicken Burrito Bowl Tuesday. We’ve got the right cuisine here anyway.
So when you were growing up…did ya’ll have a meal-of-the-week night? Like chicken on Mondays, tacos on Tuesdays…? The only thing I remember about meal-of-the-week was that we ate a lot of fish on Fridays during Lent. And we, often times, made homemade pizza on the weekends.
Back to tacos and burritos. Ever since Chipotle made it’s entrance to the restaurant chain business, we’ve been hooked. And now it seems, taco and burrito places are popping up EVERYWHERE! I’m not even complaining because we love Tex Mex. SO much.
We grill a TON of chicken at our house. And when we grill, we make extra so I can convert it into another meal of some kind…like chicken paninis, chicken quesadillas, chicken tacos, and chicken burrito bowls. This chicken, however, has a special marinade on it – so it’s perfect for Tex Mex. It has a nice spicy kick and the marinade makes the chicken tender perfect. I also use this marinade on flank steak for fajitas or tacos.
The other thing that makes this chicken delicious is our BIG GREEN EGG!! We love this grill BIG time. It gives the meat a nice smokey flavor even when we don’t use the low and slow smoking method. If you are have started making your Christmas wish list, you might consider adding a BGE. It’s the best.
When Josh graduated from high school, I was insistent on making pulled pork for his party. So I talked Mike into getting the large BGE. Now we use it almost exclusively and barely touch our big gas grill. Mike has even recently said that he wishes we had the XL BGE.
Hmmmm. Maybe someday. Like when the boys are out of college. 🙂
I often make my Spanish Rice, with these Grilled Chicken Burrito Bowls, instead of the regular brown rice. It has the beans and tomatoes already in it, so it saves you a couple of steps. And don’t skip the grilled onions and peppers. They totally make this meal.
- 3 - 4 pounds chicken breasts
- 1/2 cup olive oil
- 3 Tablespoons Worcestershire Sauce
- 1 teaspoon garlic powder
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar
- 1 fresh lime squeezed
- 1 large onion sliced
- 1 red pepper sliced thin
- 1 yellow pepper sliced thin
- 2 Tablespoons olive oil
- 1 Tablespoon ground cumin
- salt and pepper to taste
- 1 1/2 cups brown rice
- 2 Tablespoons butter
- 3 cups water
- 1 cube chicken bouillon
- salt to taste
- 2 cans black beans rinsed and drained
- 1 can Mexicorn
- 1 cup plum tomatoes sliced in half
- 2 avocados sliced
- shredded Mexican Cheese
- sour cream
Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for 4 - 6 hours. You can also freeze this for a quick future meal.
Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 - 25 minutes or until done. Let meat sit on kitchen counter for 15 minutes and then slice into strips or bite-sized chunks.
Slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.
Combine rice, butter, water, chicken bouillon, and salt in medium saucepan. Bring to boil and then reduce heat to simmer until liquid is well absorbed. Set aside.
Drain and rinse black beans. Drain corn. These ingredients should be heated up right before serving.
Prepare tomatoes by slicing in half. Slice avocado and lightly season with salt (optional).
Before you begin grilling, you should have the rice, and the peppers and onions, cooked. Set out all remaining ingredients so when the chicken is done, the meal can be ready to serve.