Grilled BBQ Chicken Bowls with Black Bean and Corn Salad Recipe

There’s something irresistible about grilled corn and chicken in warm weather, so I paired my two favorites to create these Grilled BBQ Chicken Bowls with a vibrant Black Bean–Corn Salad. The BBQ sauce adds a smoky-sweet boost to simply grilled chicken, while the fresh black bean and corn salad brings brightness and texture. This meal comes together quickly and makes a satisfying, colorful dinner for weeknights or weekend cookouts.

Ingredients

• For the Black Bean–Corn Salad:
  • One 15-ounce can black beans, drained and rinsed
  • 1 cup quartered cherry tomatoes
  • ¼ cup finely diced red onion
  • ¼ cup finely chopped fresh cilantro
  • ½ cup finely diced red bell pepper
  • 2 ears of corn
  • 2 sheets of 8-inch foil
  • 4 tablespoons avocado oil, divided
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon kosher salt, or more to taste
  • ½ teaspoon freshly ground black pepper
• For the Chicken:
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons avocado oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup BBQ sauce (use your favorite brand)
• For the Bowls:
  • 1 cup prepared brown rice
  • 1 jalapeño, thinly sliced (optional)
  • ½ cup shredded smoked gouda or Monterey Jack cheese
  • Fresh cilantro, for garnish

Instructions

Start the Black Bean–Corn Salad

In a large bowl, combine the drained black beans, quartered cherry tomatoes, diced red onion, chopped cilantro, and diced red bell pepper. Set this mixture aside while you prepare the corn and chicken.

Prep the Chicken

Place the chicken thighs in a shallow baking dish. Drizzle with 2 tablespoons of avocado oil and ¼ cup of the BBQ sauce, then season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Toss the thighs to coat evenly so the BBQ flavor begins to penetrate.

Prep the Corn

Place the ears of corn on a sheet of foil, brush them with 2 tablespoons of avocado oil so they are evenly coated, and wrap each ear individually in the foil.

Prepare the Grill

Heat the grill to medium-high (about 350–400°F). Oil the grill grates by dipping a folded paper towel in a small amount of avocado oil and, using tongs, wiping the oil over the grate. Use only a little oil to avoid flare-ups.

Grill the Chicken and Corn

Place the chicken thighs and the foil-wrapped corn on the grill. Cook the chicken 4 minutes per side over direct heat until golden with grill marks. After flipping once more, reduce the heat to medium-low (around 300°F). Brush the remaining ½ cup of BBQ sauce evenly over the chicken and continue cooking for 3–5 minutes, or until the chicken is fully cooked through. Grill the foil-wrapped corn for about 10–12 minutes, rotating every 3 minutes, until tender and slightly charred. Remove the corn to cool and transfer the chicken to a cutting board to rest 5–8 minutes before slicing into 1-inch strips.

Finish the Salad

When the corn is cool enough to handle, cut the kernels off the cob and add them to the bowl with the bean and vegetable mixture. Add the remaining 2 tablespoons of avocado oil, the lime juice, and the salt and pepper to taste. Toss gently until everything is well combined.

Assemble and Serve

Spoon a portion of prepared brown rice into each bowl. Top with sliced BBQ chicken and a drizzle of extra BBQ sauce if you like. Add a generous scoop of the black bean–corn salad, sprinkle with shredded smoked gouda or Monterey Jack, and garnish with thinly sliced jalapeño and fresh cilantro. Serve immediately and enjoy the blend of smoky, sweet, and fresh flavors.

Recipe Notes & Tips

• Make-ahead: Chop the vegetables for the black bean–corn salad and store them in the refrigerator a day in advance. You can also marinate the chicken in the morning to boost flavor before grilling.
• Meal prep: Store the salad, rice, and sliced chicken separately in airtight containers. The assembled salad will keep 2–3 days in the fridge; reheat and assemble when ready to eat.
• Grill safety: Wipe the grill grates with very little oil to reduce flare-ups. Keep an eye on the chicken after brushing with BBQ sauce, as the sugars in sauce can cause faster browning.
• Substitutions: If you prefer, swap grilled chicken thighs for breasts or use your favorite BBQ sauce to customize the level of sweetness or spice.

FAQs

Nutrition & Servings

Total time: about 45 minutes. Servings: 4 people.

Photography and styling by Eat Love Eats.