Grilled Chicken Burrito Bowls

Cook Time

20 mins

Cooking Method






Prep Time

20 mins




1 Avocado

1 can Black Beans, Rinsed and Drained

1 ½ pounds boneless skinless chicken strips

1 tablespoon Cilantro, Chopped

1 can Corn Kernels, Drained

Juice from 1 Lime

½ lime lime juice

1 ½ cups long grain white rice

2 tablespoons Olive Oil

2 tablespoons Pit Boss Sweet Heat Rub

¼ cup Salsa

1 teaspoon Salt

½ cup shredded Mexican blend cheese

¼ cup Sour Cream

Cooking Instructions

These Grilled Chicken Burrito bowls taste just like your favorite Mexican restaurant’s but can be easily made at home! Make these delicious bowls for any party or weeknight dinner for a healthy alternative, gluten free alternative to takeout burritos. Your family will love these burrito bowls, and you’ll love how easy your Pit Boss Grill makes a flavorful, delicious lunch happen!

Grilled Chicken Marinade

In a large bowl, mix together the olive oil, Pit Boss Sweet Heat Rub, and lime juice. Add the chicken and toss to coat well. Allow the chicken to marinate for 15 minutes.

Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.

This recipe uses Pit Boss Sweet Heat Rub seasoning.

  1. Fire up your Pit Boss and set the temperature to 350°F. If using a gas or charcoal grill, set it up for medium heat.
  2. Place the rice in a fine mesh sieve and rinse under cold water for 2-5 minutes, or until the water runs clear. Add the rice to a pot with 2 cups of water and 1 teaspoon of salt and bring to a boil on the stove top. Once the rice boils, drop the temperature to a simmer, place the pot lid on top securely, and let the rice cook for 20-25 minutes.
  3. Once the time is up, remove the rice from the heat, and allow it to steam with the lid on for a further 10 minutes. Remove the lid from the rice, add the lime juice and cilantro, and fluff the rice with a fork. Set aside.
  4. Grill the chicken for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and is golden and charred in some spots. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing into bite sized pieces.
  5. To assemble the burrito bowls: place a large scoop of cilantro lime rice into a bowl. Top with slices of grilled chicken, a scoop of black beans, a scoop of corn, salsa, cheese, sour cream, and avocado. Serve immediately.

Special Tools

  • Bowls
  • Fine mesh sieve
  • Fork
  • Liquid measuring cup
  • Sauce Pan
  • Spoons
  • Temperature Probe
  • Tongs

Bigger. Hotter. Heavier. Tip

For even more flavor, try mixing boneless, skinless chicken thighs with the chicken strips!

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