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Perfect BBQ Chicken Grain Bowls: Easy Summer Meal

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These Perfect BBQ Chicken Grain Bowls for Summer are smoky, tangy, fresh, and completely unfussy. They solve the eternal summer dinner problem—you want something satisfying but not heavy, and you definitely don’t want to stand over a hot stove for an hour.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • ½ cup your favorite BBQ sauce
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup farro
  • 2 cups water or chicken broth
  • Pinch of salt
  • 2 ears fresh corn, husked
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • ½ small red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • ½ cup crumbled cotija cheese
  • Lime wedges for serving
  • ½ cup plain Greek yogurt
  • ¼ cup fresh cilantro, packed
  • Juice of 1 lime
  • 1 small clove garlic
  • 2 tablespoons olive oil
  • Salt to taste

Instructions

  1. Start the farro. Rinse 1 cup farro under cold water. In a medium saucepan, combine the farro with 2 cups water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, until tender but still chewy. Drain any excess liquid and fluff with a fork. Set aside to cool slightly.
  2. Prep the chicken. While the farro cooks, pat the chicken thighs dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and a generous pinch of salt and pepper. Rub this mixture all over the chicken. Let it sit for 10 minutes while you heat the grill.
  3. Grill the corn. If using fresh corn, place the husked ears directly on the grill over medium-high heat. Cook for 8-10 minutes, turning occasionally, until charred in spots. Remove and let cool. Once cool enough to handle, cut the kernels off the cob.
  4. Grill the chicken. Place the seasoned chicken thighs on the hot grill. Cook for 5-6 minutes per side, brushing generously with BBQ sauce during the last 2 minutes of each side. The chicken is done when it reaches 165°F internal temp or the juices run clear. Transfer to a cutting board and let rest for 5 minutes. Then chop or slice into bite-sized pieces. Toss with an extra tablespoon of BBQ sauce for that sticky finish.
  5. Make the drizzle. While the chicken rests, combine ½ cup Greek yogurt, ¼ cup cilantro, juice of 1 lime, 1 small garlic clove, 2 tablespoons olive oil, and a pinch of salt in a small food processor. Blend until smooth. Taste and adjust salt or lime juice as needed. If it’s too thick, add a teaspoon of water at a time until it drizzles nicely.
  6. Assemble the bowls. Divide the warm farro among four bowls. Top with the chopped BBQ chicken, grilled corn kernels, halved cherry tomatoes, diced avocado, sliced red onion, and crumbled cotija cheese. Drizzle generously with the cilantro lime sauce. Garnish with fresh cilantro and a lime wedge on the side.
  7. Serve immediately. Squeeze that lime wedge over everything right before you dig in.

Notes

Don’t skip resting the chicken. Toast your farro first for extra nutty flavor. Watch the sauce on the grill—brush it on during the last few minutes to avoid burning. Prep everything before you start cooking for effortless assembly.

Nutrition

Keywords: BBQ chicken grain bowls, summer grain bowls, grilled chicken bowls, farro bowls, healthy summer dinner, meal prep bowls

Find it online: https://chloeplate.com/perfect-bbq-chicken-grain-bowls-easy-summer-meal/