BBQ Chicken Bowls with Coleslaw

A colorful salad bowl topped with grilled chicken, corn, coleslaw, baked beans, pickled onions, lettuce, jalapeños, a golden cornbread slice, and drizzles of sauce, sitting on a checkered cloth.

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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! It's suuuch a good combo!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 630kcal

Author: The Food Charlatan

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.

Notes

Nutrition facts do not include the coleslaw, cornbread, baked beans, or garnishes.

*SPICE RUB: This makes about 7 tablespoons of spice rub. You can skip this and buy your favorite BBQ spice blend at the store! If it doesn't have salt, add it in.

**KOSHER SALT: I know this sounds like a lot of salt, but this is for both the chicken AND the sweet potatoes. Use 2 and 1/4 teaspoons if all you have is table salt.

Chicken Breasts: To make this recipe with chicken breasts, visit my Homemade Pesto Chicken recipe for cooking instructions. Details for slicing the chicken and cook times are included in the notes on the recipe card.

Nutrition