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Per serving
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- 1
Make the spice rub
Combine the salt, black pepper, paprika, garlic powder, onion powder, chili powder, cumin, mustard powder, cayenne, and brown sugar in a small bowl. Mix well. This makes about 7 tablespoons — you'll use it on both the chicken and the sweet potatoes.
- 2
Roast the sweet potatoes
Preheat the oven to 425°F. Peel the sweet potato and chop into 1-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon oil and about 3 tablespoons of the spice rub. Roast for 25 minutes until tender and starting to brown at the edges.
- 3
Cook the chicken
Rub the chicken thighs all over with 4 tablespoons of the spice rub and let sit for 10 minutes. Heat a skillet over medium-high heat, add 1 tablespoon oil, then cook chicken for 3–4 minutes per side until golden and cooked through (160°F internal). Alternatively, grill over medium-high heat for 3 minutes per side, then lower heat and cook until done. Rest for 5 minutes before slicing against the grain.
- 4
Warm the beans and prep the greens
Heat the baked beans in a small pot over medium heat until warm, about 5 minutes. Chop the romaine and cilantro and toss together in a bowl. Thaw the corn if frozen.
- 5
Assemble the bowls
Start with a handful of the romaine-cilantro mix. Add sweet potatoes, a scoop of coleslaw, a scoop of warm beans, some corn, and the sliced chicken. Garnish with pickled red onions, sliced jalapeño, and a drizzle of both BBQ sauce and ranch. Eat immediately.
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BBQ Chicken Bowls
Created by: CleanPlateClub
Ingredients
- 1 tbsp kosher salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp mustard powder
- 1/4 tsp cayenne pepper
- 2 tbsp brown sugar
- 1 1/2 lb chicken thighs
- 1 sweet potato
- 2 tbsp vegetable oil
- 1 romaine lettuce
- 1/2 cup cilantro
- 3 cup coleslaw
- 28 oz baked beans
- 1 1/2 cup corn
- barbecue sauce
- ranch dressing
- pickled red onions
- 1 jalapeño
Instructions
- Make the spice rubCombine the salt, black pepper, paprika, garlic powder, onion powder, chili powder, cumin, mustard powder, cayenne, and brown sugar in a small bowl. Mix well. This makes about 7 tablespoons — you'll use it on both the chicken and the sweet potatoes.
- Roast the sweet potatoesPreheat the oven to 425°F. Peel the sweet potato and chop into 1-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon oil and about 3 tablespoons of the spice rub. Roast for 25 minutes until tender and starting to brown at the edges.
- Cook the chickenRub the chicken thighs all over with 4 tablespoons of the spice rub and let sit for 10 minutes. Heat a skillet over medium-high heat, add 1 tablespoon oil, then cook chicken for 3–4 minutes per side until golden and cooked through (160°F internal). Alternatively, grill over medium-high heat for 3 minutes per side, then lower heat and cook until done. Rest for 5 minutes before slicing against the grain.
- Warm the beans and prep the greensHeat the baked beans in a small pot over medium heat until warm, about 5 minutes. Chop the romaine and cilantro and toss together in a bowl. Thaw the corn if frozen.
- Assemble the bowlsStart with a handful of the romaine-cilantro mix. Add sweet potatoes, a scoop of coleslaw, a scoop of warm beans, some corn, and the sliced chicken. Garnish with pickled red onions, sliced jalapeño, and a drizzle of both BBQ sauce and ranch. Eat immediately.