BBQ Chicken and Grilled Corn Rice Bowls with Berry Smashed Avocado.

Bright, smoky, and bursting with summer flavors, these BBQ Chicken and Grilled Corn Rice Bowls with Berry Smashed Avocado are the kind of meal that comes together quickly, looks beautiful, and satisfies everyone at the table. Think tender barbecue-glazed chicken, charred corn, juicy peaches, fluffy jasmine or basmati rice, and a creamy smashed avocado laced with berries and fresh herbs. It’s a dinner that’s impressive enough for guests but easy enough for a weeknight.

Why you’ll love this recipe

This dish balances textures and flavors—sweet and tangy barbecue, charred and buttery corn, bright herb-scented rice, and a fruity, creamy avocado topping with bursts of berries and lemon. The components can be prepped ahead, and the recipe scales easily. It’s a complete bowl meal that’s colorful, hearty, and fresh.

Ingredients

• 1 1/2 cups jasmine or basmati rice
• 3 cups water
• 2 tablespoons fresh cilantro + basil, chopped
• 1 pound boneless skinless chicken breast or tenders, cubed (or leave whole)
• 1 cup of your favorite BBQ Sauce
• 2 tablespoons apricot preserves
• 2 tablespoons olive oil
• 2 peaches, halved + pits removed
• 4 ears corn, husk on
• 6 tablespoons butter, softened
• 1 teaspoon worcheshire sauce
• 1 teaspoon ancho chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne
• salt + pepper to taste
• 2 tablespoons fresh cilantro + basil, chopped
• 2 ripe avocados, peeled + pitted
• juice of 1 lemon
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh berries (I used blueberries and raspberries)
• pinch of salt
• 1 cup cherry tomatoes, halved
• 4 ounces goat cheese, crumbled

Prep notes

• Rinse the rice briefly until the water runs clear to remove excess starch—this helps the grains stay separate and fluffy.
• If using chicken breasts whole, pound them to an even thickness for even cooking or keep as tenders for faster cooking.
• Bring butter to room temperature so it spreads easily for the corn and peach brushing.
• Prepare a hot grill or grill pan so you get good char on the corn and peaches.

Step-by-step instructions

1. Cook the rice

1. Place 1 1/2 cups jasmine or basmati rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
2. Transfer the rinsed rice to a medium saucepan with 3 cups water and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until the water is absorbed and the rice is tender.
4. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork and stir in 2 tablespoons fresh cilantro + basil, chopped. Keep warm until serving.

2. Make the BBQ glaze for the chicken

1. In a medium bowl, whisk together 1 cup of your favorite BBQ Sauce and 2 tablespoons apricot preserves until smooth.
2. Set the glaze aside. This will be used to coat the chicken during grilling or pan-cooking and to baste for a glossy finish.

3. Season the chicken

1. Place 1 pound boneless skinless chicken breast or tenders, cubed (or left whole if preferred), in a bowl or shallow dish.
2. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Toss to coat evenly.

4. Prepare the corn and peaches for grilling

1. Keep the 4 ears corn with the husks on. Trim any excess silk.
2. Brush the 2 peaches, halved and pitted, lightly with a little olive oil to prevent sticking and help caramelize the surfaces while grilling.
3. In a small bowl, mix 6 tablespoons softened butter with 1 teaspoon worcheshire sauce, 1 teaspoon ancho chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, 1/4 teaspoon cayenne, and a pinch of salt and pepper. This butter will be brushed on the grilled corn for smoky, spiced richness.

5. Grill the corn and peaches

1. Preheat a grill or grill pan to medium-high heat. If using an outdoor grill, set up for direct heat.
2. Place the corn (husk on) directly on the grill and cook, turning occasionally, until the husks are charred in spots and the kernels inside are tender, about 15–20 minutes. Turn frequently to avoid burning.
3. When the corn is nearly done, place the peach halves cut side down on the grill. Grill peaches for 3–5 minutes until they have good char marks and have softened slightly.
4. Remove peaches and corn from the grill. Shuck the corn (remove husks and silk), and brush each ear with the spiced butter mixture while hot. Cut grilled peaches into thick slices and set aside.

6. Cook the chicken

1. Heat a clean grill or a large skillet over medium-high heat and lightly oil the surface. If using whole chicken breasts, cook 5–7 minutes per side until an instant-read thermometer reaches 165°F. If using cubed chicken or tenders, cook in a single layer for 3–4 minutes per side until cooked through and nicely charred.
2. During the last few minutes of cooking, brush the reserved BBQ-apricot glaze over the chicken, turning to coat both sides. Allow the glaze to caramelize slightly—this should take 1–2 minutes per side. Transfer chicken to a cutting board to rest for a few minutes, then slice if cooked whole.

7. Make the berry smashed avocado

1. In a bowl, scoop out the flesh of 2 ripe avocados and mash with a fork until mostly smooth with a few chunky bits remaining.
2. Add the juice of 1 lemon, 1/2 cup fresh basil chopped, 1/2 cup fresh berries (blueberries and raspberries are lovely here), and a pinch of salt. Gently fold to combine so you get streaks of berry throughout for both color and bursts of fruity flavor.
3. Taste and adjust salt or lemon as needed. Set aside.

8. Assemble the bowls

1. Divide the cilantro-and-basil-fluffed rice among bowls.
2. Top each bowl with sliced or cubed BBQ-glazed chicken, 1 ear’s worth of charred corn cut from the cob, and several slices of grilled peach.
3. Add a generous scoop of the berry smashed avocado to each bowl.
4. Scatter 1 cup cherry tomatoes, halved, across the bowls for brightness.
5. Finish with 4 ounces goat cheese, crumbled, and an extra sprinkle of the 2 tablespoons fresh cilantro + basil chopped.
6. Season with additional salt and pepper if desired, and serve immediately while the grilled elements are warm.

Variations and tips

• Make it vegetarian: swap the chicken for firm tofu or tempeh, marinated and grilled the same way with the BBQ-apricot glaze.
• Switch the fruit: nectarines, mango, or pineapple would all work well in place of peaches.
• Rice alternatives: use brown jasmine rice or quinoa for a nutty texture—adjust cooking times and liquid accordingly.
• Make-ahead: cook the rice and grill the corn and peaches earlier in the day. Reheat chicken gently and assemble just before serving to keep the avocado bright.

Serving suggestions

Serve these BBQ Chicken and Grilled Corn Rice Bowls with Berry Smashed Avocado alongside a fresh green salad or a simple cucumber and lemony yogurt to contrast the smoky-sweet flavors. Leftovers keep well—store components separately and assemble within 2 days for the best texture.

Final notes

This recipe is an easy, showstopping way to bring summer produce and bold barbecue flavors to the table. The berry smashed avocado is an unexpected, delicious twist that adds brightness and creamy contrast to the smoky chicken and charred corn. Perfect for backyard dinners, cookouts, or a vibrant weeknight meal that feels special.