BBQ Chicken Bowls are my new favorite summer meal! We’re taking all the flavors or your favorite backyard cookout and putting them together in a delicious and healthy bowl. BBQ grilled chicken, sweet potatoes, baked beans, corn, coleslaw, and cornbread. All topped with the best BBQ sauce and ranch dressing! I love to make this the day after a cookout with leftovers!
Truman is my 13-year-old. We were driving the other day, and out of nowhere he says: “Hey mom, can you like, buy a ticket ahead of time?”
“What do you mean? A ticket for what?”
“I don’t know, like can you buy a ticket ahead of time and then just…go speeding in the car?”
Whaaat haha! I busted up laughing. I asked him if he thought he might be able to do some preemptive jail time and then go murder someone. He said, no, but I want to buy an assault ticket ahead of time, so that I can just punch someone when the right moment comes.
Move along people, nothing to see here, just regular 13-year-old mania going on. Haha! There really is nothing quite like their crazy teenage brains.
This is my new dinner favorite
I have been really into bowls lately. Which is just the modern way of saying “I put my main dish and side dishes together in a bowl.” haha. I really do love the idea of it all being mixed and having a sauce to tie it all together.
I had the idea to make a BBQ Chicken Bowl, because I’ve been really into summer flavors lately! This was a HUGE win with the family. The chicken is super flavorful, it’s just an easy spice rub and some grilling action. We’re using the same spice mix to season the sweet potatoes. And the rest is just assembly and whatever sides you have on hand. Let’s keep it easy!
Make this bowl with any BBQ leftovers
This is actually a FANTASTIC “leftover BBQ” meal. The day after your cookout, instead of just tossing the leftover baked beans and coleslaw, add it to this meal. The chicken and sweet potatoes will go with so many different sides. You can add whatever BBQ side dishes you want to this bowl:
- Broccoli Salad
- Joy’s Cucumber Salad
- Potato Salad
- Mexican Street Corn Dip
- Macaroni Salad
- Santa Maria Pinquito Beans
This meal is also a great candidate for “going halfsies.” Cook some of your meal at home (chicken and sweet potatoes), and supplement the rest with some grocery store sides.
Essential ingredients
The recipe is a collection of several of my previous recipes, so I’m going to list them here so you can decide what you will make, buy, or skip based on your bowl preferences. They can be made the day before to save time, and you’ll probably have leftovers that you can use for other meals!
- Chicken I love chicken thighs, but breasts work fine too.
- Sweet potatoes roasted quickly with the same spice rub as the chicken!
- Easy Weeknight Coleslaw has a delicious, light flavor that shines through as the base for everything else in the bowl, and comes together in 20 minutes. I shared this recipe last week!
- Sweet and Moist Cornbread Recipe just say no to dry cornbread! This one is perfect. There is a lot going on with these bowls though, so if you stop in for store-bought cornbread, it will still be great, the cornbread doesn’t have to be 5 stars for this meal. Or skip it if you are low-carbing it!
- Quick Pickled Red Onions a sour-sweet topping that can be used on SO many dishes, I’m in love.
- Easy BBQ Sauce with the perfect level of vinegary-acidic kick to it. Stubb’s is my favorite store brand if you don’t have time for homemade!
- Best Buttermilk Ranch Dressing Recipe homemade is always better, but Hidden Valley is also an easy hack here.
- Beans. These bowls call for canned baked beans. I love original Bush’s beans best. But if I had any Santa Maria Beans leftover from another meal, I would 100% use them!
How to make a BBQ chicken bowl
Here is a visual of everything you need to make this! If you don’t have leftover coleslaw from a cookout, make some now so that it’s ready to go, it will take you 20 minutes or so.
Add all your spices to a small bowl and mix it together. If you have a favorite BBQ spice rub, you can save time by using that!
Use some of the spice rub to season the sweet potatoes:
Roast them in the oven for about 25 minutes, until they are tender and crisp on the edges.
Use the same spice rub to marinate the chicken! Let it sit for at least 10 minutes to help the flavors intensify.
Cook the chicken however you like. I’ve included instructions for how to cook on the stovetop and also how to grill it. You can visit my Homemade Pesto Chicken recipe for details on using chicken breast!
Let your chicken rest a few minutes before slicing it.
Here’s our coleslaw ready to go! I love this quick and easy weeknight coleslaw. It only takes a few minutes to put it together but it’s SOO good. It’s the lemon, it keeps everything fresh!
Now it’s time to assemble. Chop up some romaine lettuce and add a little cilantro, if you’re into it.
Add the cooked sweet potatoes on the side. Then add some coleslaw and cornbread, if you’e using it.
Add in a scoop of baked beans.
Top with the sliced chicken, then garnish with pickled red onions, corn, and jalapeno slices.
Isn’t it so pretty?? But then we’re going to douse it with two kinds of sauce:
I LOVE ranch and BBQ sauce together. They compliment each other perfectly. I discovered this combo years ago when I made these BBQ Pork Tenderloin Wraps. That’s an old recipe but we still make it all the time! Ranch and BBQ forever!
What to serve with this chicken bowl
With all that is jam-packed in these, I absolutely serve these bowls as a whole-meal-in-one for my family. It really has everything you need! That being said, you can always add extra sides to make everything stretch further or to make a whole summer spread if you’re entertaining. Here are a few great options!
- French Carrot Salad >> perfectly light and easy to throw together. And honestly, I might even throw some in my bowl and make it even more loaded!
- Strawberry Cucumber Salad with Honey Balsamic Dressing >> the sweet tart dressing over strawberries and cucumbers would be SO yummy next to all the BBQ goodness
- Best Recipe for Ambrosia Fruit Salad >> who doesn’t love a creamy fruit salad… with marshmallows?! This could work as a side or as a simple dessert
How to store leftovers
Leftovers for these will work best if you keep the various parts separate. You want to be able to warm up the chicken and sweet potato without cooking the coleslaw! Add chicken, sweet potatoes, coleslaw, baked beans, and corn into their own containers and store in the refrigerator for up to 5 days. The cornbread can be wrapped or transferred to a tupperware and left on the counter for 2-3 days. If you made your own pickled onion, Ranch dressing, or BBQ sauce, those should also be saved in their own containers.
To eat leftovers, plate anything you don’t want cold and cook in the microwave for 1-2 minutes on 50% power until it’s as warm as you want it. I personally like to heat the chicken, sweet potato, and baked beans, just til warm. Add all the reheated portions and the fresh veggies to a bowl in your preferred order, add toppings, and devour!
You can even freeze some of the bowl ingredients like the chicken, sweet potato, beans, and BBQ sauce. Add each item to its own ziplock freezer bag and store for 2-3 months. Thaw in the refrigerator overnight before reheating. The cornbread can also be frozen, but wrap it in a layer of plastic wrap before adding it to the freezer ziplock, and use it within 1-2 months or you risk it drying out. Just set it out on the counter for a few hours and it will be ready to go.
More all-in-one dinners
Who needs sides when the main dish has it all? I love meals like this, not only because I know everything goes together, but I’m also getting SO much healthy goodness through a protein, healthy carb, and veggies. It’s also super easy for each person to pick and choose as they like, AND the bowls make for great, easy lunches throughout the week. That’s a huge win!
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Seriously the Best Taco Salad
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Sheet Pan Curry Chicken and Carrots with Basmati Rice (Biryani)
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Ground Turkey Vegetable Soup (Weight Loss Soup)
BBQ Chicken Bowls with Coleslaw
Ingredients
For the spice rub
- 1 tablespoon kosher salt, (use 2 and 1/2 teaspoons if all you have is table salt)
- 1 and 1/2 teaspoons black pepper
- 1 and 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 2 tablespoons brown sugar
For the sweet potatoes and chicken
- 1 and 1/2 pounds chicken thighs, or chicken breasts
- 1 large sweet potato, chopped
- 1 tablespoon vegetable oil, (for the sweet potatoes) I like light olive oil
- 1 tablespoon vegetable oil, (for the chicken) I like light olive oil
To assemble the bowls
- 1 head romaine lettuce, chopped (or buy it pre-chopped in a bag)
- 1/2 cup cilantro, chopped (optional!)
- 1 batch Easy Coleslaw, or use store bought coleslaw
- 1 (28-ounce) can baked beans, I like Bush's brand, original flavor
- 1 and 1/2 cups frozen corn, thawed
- 1 batch cornbread, optional
To garnish:
- 1 batch Pickled Red Onions, (1 red onion + 2 lemons) (optional)
- 1 jalapeno sliced
- 1 batch Barbecue Sauce, homemade or store bought (to garnish)
- 1 batch ranch dressing, homemade or store bought (to garnish)
Instructions
- Prep work: This recipe is best made the day after a cookout! Make your bowls with whatever side dishes you have on hand. If you don't have leftover sides, make the Easy Coleslaw, Pickled Red Onions, and Sweet Cornbread ahead of time.
- Set out 1 and 1/2 cups frozen corn to thaw.
- Assemble the spice rub: In a small bowl combine all the spices: 1 tablespoon kosher salt,* 1 and 1/2 teaspoons black pepper, 1 and 1/2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon mustard powder, 1/4 teaspoon cayenne pepper, and 2 tablespoons brown sugar.
- Marinate the chicken: Add 1 and 1/2 pounds chicken thighs (or breasts) to a medium bowl. Add 4 tablespoons of the spice rub to the chicken and use your hands to rub it all over the chicken, top and bottom. Let marinate on the counter for about 10 minutes.
- Roast the sweet potatoes: Preheat your oven to 425 degrees F. Peel 1 large sweet potato and chop into 1 inch pieces. Add to a rimmed half baking sheet. Drizzle with 1 tablespoon vegetable oil. Add the remaining spice rub (about 3 tablespoons) to the sweet potatoes. Use your hands to rub the oil and spices into the sweet potatoes.
- Roast the pan of sweet potatoes at 425 for about 25 minutes. You will know they are done when they are starting to brown, and when a fork goes in easy. Keep warm while you finish the rest.
- Chicken Thigh Stove Top Instructions: Heat a 12-inch sauté pan over medium high heat for at least 3 minutes.
- When it is hot, add 1 tablespoon oil. Swirl to coat. The oil should shimmer right away.
- Carefully place each chicken thigh in the hot oil. Once it touches the pan you can't move it, so arrange accordingly. Do not crowd the chicken. If your pan isn't big enough, do it in batches. Do not touch, poke, or move the chicken at all. It needs to stay put to get a nice sear.
- Once all the chicken is in the pan, lower the heat to medium. Cook the chicken for 3-4 minutes. If you try to flip the chicken and it sticks to the pan, it's not ready to turn.
- Use tongs to flip each piece of chicken, swirling the pan as necessary to coat with more oil.
- Cook the chicken on the second side for about 2 minutes, until golden brown and a meat thermometer registers 160 degrees F.
- Remove from the pan and let rest for 5 minutes. Slice the chicken against the grain. Tent with tin foil so it doesn't get cold.
- Chicken Thigh Grill instructions: Heat the grill (or Blackstone) to medium high heat. Brush the grill grates with oil (I use a paper towel to do this.) Place the chicken on the grill with space in between each one.
- Let it sear for 3 minutes. Use tongs to flip each piece of chicken. Sear for another 3 minutes, then turn the heat down to medium low for another 5-15 minutes (depending on thickness) until the thickest part reads 155 degrees F on a meat thermometer. Let rest for a few minutes, then slice against the grain.
- Greens: Chop 1 head of romaine lettuce, dry it off, and add to a large bowl.
- Chop 1/2 cup cilantro, add it to the romaine, and toss together.
- Heat the baked beans. Add the can of baked beans to a pot and heat on medium on the stove top for about 5 minutes, until warm. Or add to a bowl and microwave the beans.
- Assembly: On a large plate or shallow bowl, add a handful of the romaine and cilantro. Add a scoop of sweet potatoes. Add Easy Coleslaw. Add a scoop of baked beans. Add a wedge of Cornbread. Top with sliced chicken. Garnish with Pickled Onions, corn, and chopped jalapenos. Drizzle with BBQ Sauce and Ranch dressing!
- Storage: Store all of the components separately, covered and chilled! It will keep in the fridge for 3-5 days.
- Freezing: You can marinate the chicken and freeze it to cook later. Use a ziplock. Let thaw overnight in the fridge. Cook as directed!You can also freeze the cooked chicken. Let thaw in the fridge and reheat on medium low in a skillet, or in the microwave.
