Smoky Chicken Skewer Bowl (Print)

Grilled spiced chicken skewers served over brown rice with black beans, corn, and fresh toppings, drizzled with zesty yogurt sauce.

# What You’ll Need:

→ For the Smoky Chicken Skewers

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 tbsp olive oil
03 - 2 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp ground cumin
06 - 1/2 tsp chipotle chili powder
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - Juice of 1 lime
10 - Bamboo or metal skewers

→ For the Bowl Base

11 - 2 cups cooked brown rice
12 - 1 cup canned black beans, rinsed and drained
13 - 1 cup corn kernels

→ For the Fresh Toppings

14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1/4 cup red onion, thinly sliced
17 - 1 avocado, sliced
18 - 1/4 cup fresh cilantro, chopped
19 - Lime wedges

→ For the Zesty Yogurt Sauce

20 - 1/2 cup plain Greek yogurt
21 - 1 tbsp lime juice
22 - 1 tsp smoked paprika
23 - Salt and pepper to taste

# How To Make:

01 - In a large bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, chipotle chili powder, salt, pepper, and lime juice. Add chicken pieces and toss to coat evenly. Let marinate for at least 15 minutes to absorb flavors.
02 - Thread marinated chicken pieces onto bamboo or metal skewers, ensuring even distribution for consistent cooking.
03 - Preheat grill or grill pan over medium-high heat. Grill skewers for 4-5 minutes per side until chicken is cooked through and develops a slight char. Remove from heat and set aside.
04 - In a small bowl, combine Greek yogurt, lime juice, smoked paprika, salt, and pepper. Mix until smooth and well incorporated.
05 - Divide brown rice, black beans, and corn among 4 bowls. Arrange grilled chicken skewers on top along with cherry tomatoes, cucumber, red onion, avocado, and fresh cilantro.
06 - Drizzle each bowl generously with the zesty yogurt sauce and serve with lime wedges on the side for squeezing.

# Expert Tips:

01 -
  • The smoky spice rub creates restaurant style flavor at home with zero effort
  • Everything comes together in under an hour including the marinating time
  • You can customize the toppings based on whatever needs using up from the fridge
02 -
  • Soak bamboo skewers for 30 minutes before grilling or they will burn and splinter
  • Dont overcrowd the grill or the chicken will steam instead of getting those charred edges
  • Let the chicken rest for a couple minutes after grilling so the juices redistribute
03 -
  • Pat the chicken dry before tossing it in the marinade so the spices stick better
  • Let the grill get fully hot before adding the skewers for the best char marks
  • Serve extra lime wedges on the side that bright hit of acid ties everything together

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