Grilled Barbecue Chicken, Corn, and Rice Bowls
Ingredients
- 1½ cups long-grain white rice
- ¼ cup chopped fresh cilantro
- 1½ lb boneless, skinless chicken breasts
- 2 tsp ground cumin, divided
- 2 cups barbecue sauce, divided
- ¼ cup butter, softened
- 3 ears corn, shucked
- 3 peaches, halved and pitted
- 1 pint grape tomatoes, halved
- 2 avocados, sliced
Instructions
- Cook rice according to package directions; stir in cilantro, and season with salt and pepper to taste.
- Meanwhile, preheat grill or grill pan to medium-high heat. Cut chicken into 1-inch pieces, and thread onto metal skewers. Sprinkle with 1 tsp cumin, and season lightly with salt and pepper. Brush lightly with barbecue sauce.
- Stir together butter and 1 tsp cumin. Spread mixture over corn; wrap corn with foil, twisting ends to seal.
- Grill chicken, covered, 5 to 6 minutes per side or until done, basting occasionally with barbecue sauce. Grill corn, covered, 10 minutes or until tender, turning occasionally. Grill peaches 3 to 4 minutes or until tender, turning once.
- Cut kernels from cobs; discard cobs. Slice peaches. Remove chicken from skewers.
- Divide rice among 6 bowls. Top each with chicken, corn, peaches, tomatoes, and avocado. Serve with additional barbecue sauce, if desired.
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