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

Grilled BBQ chicken and peaches served over cilantro-basil rice with herbed buttered corn and a bright berry-smashed avocado for a fresh summer bowl.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Rinse the rice if desired. In a medium saucepan, bring 3 cups water to a low boil, add 1 1/2 cups jasmine or basmati rice, stir, cover, reduce heat to the lowest setting, and cook for 10 minutes. Turn off the heat and let the rice sit, covered, for 20 minutes without lifting the lid. Fluff with a fork and stir in 2 tablespoons chopped basil and 2 tablespoons chopped cilantro.
  • Preheat the grill or grill pan to medium-high heat.
  • In a bowl, toss the chicken (1 lb) with 1 cup BBQ sauce, 2 tablespoons apricot preserves, and 1 tablespoon of the olive oil. If using skewers, thread chicken onto skewers; alternatively leave breasts whole.
  • Brush the peach halves with the remaining 1 tablespoon olive oil.
  • Grill the chicken 3–4 minutes per side, flipping gently 2–3 times, until cooked through and lightly charred. Grill peach halves about 2 minutes per side until tender. Grill the husked corn about 10 minutes, turning 2–3 times, until charred and tender.
  • Remove chicken, peaches, and corn from the grill and let rest 5 minutes.
  • In a bowl, combine 6 tablespoons softened butter, 1 teaspoon Worcestershire 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. Stir in 2 tablespoons chopped cilantro and 2 tablespoons chopped basil to make the herbed butter.
  • Shuck the grilled corn and rub the herbed butter all over each ear.
  • In a bowl, mash the 2 avocados and stir in the juice of 1 lemon, 1/2 cup chopped basil, a pinch of salt, then fold in 1/2 cup fresh berries until combined.
  • To assemble 4 bowls, divide the rice among bowls, top with equal portions of the grilled chicken, sliced peaches, buttered corn, a large dollop of the berry-smashed avocado, halved cherry tomatoes, and crumbled goat cheese. Serve immediately.

Equipment

  • Medium saucepan with lid
  • Grill or Grill Pan
  • Mixing Bowls
  • skewers (optional)
  • Knife and cutting board
  • Spoon or Spatula
  • Fork for fluffing rice

Notes

  • If using wooden skewers, soak them in water for at least 30 minutes before grilling.