Smoky Chicken Skewer Bowl (Print Version)
Smoky grilled chicken skewers over brown rice, black beans, fresh veggies and a lime-yogurt sauce.
# What You'll Need:
→ Smoky Chicken Skewers
01 - 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon chipotle chili powder
07 - 1 teaspoon salt
08 - 0.5 teaspoon 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 Toppings
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 0.25 cup red onion, thinly sliced
17 - 1 avocado, sliced
18 - 0.25 cup fresh cilantro, chopped
19 - Lime wedges, for serving
→ Zesty Yogurt Sauce
20 - 0.5 cup plain Greek yogurt
21 - 1 tablespoon lime juice
22 - 1 teaspoon smoked paprika
23 - Salt and pepper, to taste
# How-To Steps:
01 - In a large mixing bowl, combine olive oil, smoked paprika, garlic powder, ground cumin, chipotle chili powder, salt, black pepper, and lime juice. Add chicken pieces and toss until thoroughly coated. Allow to marinate for a minimum of 15 minutes.
02 - Thread the marinated chicken evenly onto bamboo or metal skewers.
03 - Preheat a grill or grill pan to medium-high heat. Grill skewers for 4 to 5 minutes per side, turning as needed, until the chicken is fully cooked and lightly charred. Set aside.
04 - In a small bowl, combine plain Greek yogurt, lime juice, smoked paprika, salt, and pepper, whisking until smooth.
05 - Evenly divide the cooked brown rice, black beans, and corn kernels into four serving bowls.
06 - Top each bowl with grilled chicken skewers, cherry tomatoes, diced cucumber, thinly sliced red onion, avocado slices, and chopped cilantro.
07 - Drizzle the zesty yogurt sauce over each bowl and garnish with lime wedges before serving.
# Expert Tips:
01 -
- The deep smoky flavor surprises everyone—no smoker required
- Stacking the bowl with bright veggies and zesty sauce keeps it fresh and light for all seasons
02 -
- One rushed night I skipped the skewer soak and paid the price with little fires—always soak bamboo skewers first
- Letting the sauce sit for at least 10 minutes brings out more smokiness and tang
03 -
- If you let the chicken rest a few minutes before serving, the juices stay locked in
- Grate a little lime zest over the finished bowl for a pop you didn't know you needed