Stunning pollo asado burrito bowl in 1 hour

Name: Stunning pollo asado burrito bowl in 1 hour
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 ½ pounds boneless, skinless chicken thighs; 2 tablespoons olive oil (for chicken); 3 tablespoons orange juice; 2 tablespoons lime juice (for chicken); 3 garlic cloves, minced; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon oregano; ½ teaspoon salt (for chicken); ¼ teaspoon black pepper; 1 cup long-grain white rice; 2 cups water; 1 tablespoon olive oil (for rice); ½ teaspoon salt (for rice); 2 tablespoons lime juice (for rice); 2 tablespoons chopped fresh cilantro; 1 (15-ounce) can black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 avocado, sliced; 1 cup pico de gallo or salsa; ½ cup shredded lettuce; Lime wedges for serving

By anna Boncoeur On December 1, 2025

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If you are searching for the absolute best pollo asado burrito bowl recipe that tastes like you spent hours prepping but actually takes less than an hour, you have absolutely come to the right place! I’m Anna, and I’m just a passionate food lover who believes everyday cooking should be easy and bring you joy. I live for sharing simple, flavorful chicken recipes that fit right into busy weeknights.

This bowl is my go-to because it packs such a massive punch of bright, smoky, Mexican-inspired flavor while still being super healthy. We’re talking perfectly grilled chicken, zesty rice, and all the fresh toppings you could dream of. Forget takeout—we’re making something better right here in your kitchen!

Table Of content

Essential Components for Your Pollo Asado Burrito Bowl

The secret to making this pollo asado burrito bowl taste unbelievable isn’t complicated ingredients; it’s about treating the few things we use with respect. We want bold flavor that cuts through the richness of the avocado and the brightness of the lime. This combination delivers exactly that—a healthy meal that never tastes boring, trust me.

We use chicken thighs here, not breasts! Thighs stay juicy on the grill, which is essential when you’re cooking fast. The marinade is where the magic happens, transforming simple chicken into that signature smoky, citrusy meat.

Marinade & Chicken Prep for the Pollo Asado Burrito Bowl

The marinade needs bright citrus—fresh orange juice and lime juice are non-negotiable. They help tenderize the chicken and carry all those wonderful spices like cumin and smoked paprika deep into the meat. Don’t rush this step! Even 30 minutes makes a difference, but if you can let it sit for two hours, wow, the flavor payoff is huge. Just make sure you cover it tightly when it goes into the fridge.

Making Perfect Cilantro Lime Rice

This rice is the fluffy, bright foundation of the whole bowl. We toast the long-grain white rice in a little olive oil first—this tricks the grains into staying separate instead of getting gummy. You cook it in water, and only after it’s steamed perfectly do you fluff it up and mix in that fresh lime juice and chopped cilantro. It should smell incredible before you even start assembling the pollo asado burrito bowl.

Fresh Toppings Selection

Once the main parts are done, you just pile on the goodness! I always make sure I have creamy avocado slices ready to go. Black beans and corn add texture and substance, keeping the meal feeling hearty. A good scoop of fresh pico de gallo or your favorite salsa brings the heat and acidity. Shredded lettuce adds just a tiny bit of crunch right at the end, keeping everything fresh.

Equipment Needed for a Great Pollo Asado Burrito Bowl

You don’t need a ton of fancy gadgets for this, which is part of why I love it for busy nights! The most important item is something to cook the chicken on. I usually grab my cast-iron grill pan because it gives me those great char marks right on the stovetop, even in winter.

You’ll also need a standard saucepan with a tight-fitting lid for the rice. Grab a mixing bowl for the marinade, a sharp knife for slicing the avocado, and of course, your serving bowls. That’s it! Quick cleanup is always a win in my book.

Step-by-Step Guide to Assembling Your Pollo Asado Burrito Bowl

Okay, now for the fun part! Even though we have a few components to handle, we’ll move through this smoothly. The key is multitasking: get the chicken marinating, start the rice, and then the grill heats up while the rice finishes. This whole process moves fast once you get started. Remember, always use a meat thermometer when dealing with chicken—we want juicy, flavorful meat, but we need to hit that safe 165 degrees Fahrenheit (74°C) every single time.

Marinating the Chicken

First things first, we tackle the chicken. In a decent-sized bowl—one big enough to hold all those gorgeous thighs—whisk together all your marinade ingredients: the olive oil, that bright orange juice, the lime juice, minced garlic, and all those lovely spices like paprika and cumin. Don’t forget the salt and pepper in there too! Once it’s perfectly combined, toss in the chicken thighs. Make sure every piece is totally coated in that zesty mixture. Cover the bowl tightly with plastic wrap or pop it into a sealed container. It needs at least 30 minutes in the fridge, but honestly, if you can prep this in the morning, the flavor will be ten times better by dinner time.

Cooking the Cilantro Lime Rice

While the chicken is soaking up flavor, let’s get the rice going. Grab a saucepan and heat up that tablespoon of olive oil over medium heat. Add your long-grain white rice and stir it around for just a minute. See it turn a little opaque? That’s good! Now pour in your water and the half teaspoon of salt. Bring that right up to a rolling boil, then immediately drop the heat way down low, slap that lid on tight, and let it simmer for 15 minutes exactly. Once the time is up, turn the heat off completely, but *do not* lift the lid! Let it sit, covered, for another five minutes. When you finally take the lid off, fluff it gently with a fork, and then stir in the lime juice and the fresh, chopped cilantro. It smells amazing already!

Grilling the Pollo Asado Chicken

Time to fire up the grill or your grill pan to medium-high heat. You want it hot enough to get those beautiful sear marks quickly. Lay the marinated chicken thighs down, making sure not to overcrowd the surface. Cook them for about 5 to 6 minutes per side. You need to check the internal temperature right in the thickest part of the meat. It has to read 165°F (74°C) to be safe. Once they hit that mark, pull them off the grill and put them on a clean cutting board. This resting step is crucial—let them sit for about five minutes so all those juices redistribute. After resting, slice them against the grain into nice bite-sized pieces.

Final Pollo Asado Burrito Bowl Assembly

We are ready to build these beautiful bowls for four people! Start by dividing the warm cilantro lime rice evenly into your four serving bowls. Now, layer on the toppings like you’re decorating a masterpiece. Place a good serving of that sliced pollo asado chicken on top of the rice. Next, add your rinsed black beans and the corn kernels around the chicken. Don’t forget the creamy avocado slices and a generous scoop of pico de gallo or salsa for that necessary moisture and kick. Finish with a sprinkle of shredded lettuce over the top. Serve immediately with a fresh lime wedge on the side for squeezing right over everything. Enjoy the payoff for your hard work!

Tips for the Most Flavorful Pollo Asado Burrito Bowl

You want those deep, smoky grill marks on your chicken, right? That’s the hallmark of great pollo asado! My biggest tip here is heat management. Make sure your grill or pan is truly hot before the chicken even touches it. If the pan isn’t hot enough, the chicken steams instead of searing, and you lose that crucial caramelized crust.

When it comes to the marinade, don’t be shy with the orange juice! While lime gives the necessary tang, the orange juice really smooths out the spice blend and adds a subtle sweetness that balances the heat perfectly. I often sneak in an extra little splash of orange right before I put the chicken on the heat—it helps deepen the color.

I know we said 30 minutes minimum for marinating, but if you’re using chicken thighs, go ahead and leave them overnight! I always prep the marinade and chicken the night before, and the flavor penetration is unbelievable. It makes the final cooking time so much more satisfying because you know the flavor is already locked in. Just make sure you drain off most of the excess marinade before grilling, or you’ll get flare-ups, not grill marks!

Ingredient Notes and Substitutions for Your Pollo Asado Burrito Bowl

Let’s talk swaps, because sometimes we don’t have exactly what the recipe calls for! If you absolutely must use chicken breasts instead of thighs, just be extra watchful when grilling. Breasts dry out faster, so check that internal temperature of 165°F (74°C) sooner rather than later. You might even pull them off a minute early and let them finish cooking while they rest.

Citrus is key, but if you’re out of fresh oranges, bottled 100% juice works in a pinch for the marinade. However, fresh lime juice is always better than the bottled stuff—it just has a brighter flavor that really shines through. For the dried herbs, use about a third of the amount listed for fresh. For example, if we called for 1/2 teaspoon oregano, use just a scant 1/4 teaspoon dried.

Also, if you’re making this for someone who can’t handle a lot of spice, just cut the chili powder in half. You still get that lovely smoky paprika flavor without the intense heat!

Storing Leftovers of Your Pollo Asado Burrito Bowl

This recipe is fantastic for meal prepping because the components hold up so well, provided you keep them separate! Never mix the whole bowl together if you plan on eating it later. The lettuce will wilt, and the rice will get soggy sitting next to the salsa.

For the best results, keep the grilled chicken, the rice, and the fresh toppings (like avocado and pico de gallo) in airtight containers in the fridge. The chicken and rice should be good for about three days. When you’re ready to eat, I usually microwave the chicken and rice together for about 60 to 90 seconds until they are steaming hot, then I add the cold toppings right before eating.

Here is a quick guide for keeping things fresh:

Chicken: 3-4 days in the fridge
Rice: 3 days in the fridge
Pico de Gallo/Salsa: 5 days in the fridge

If you freeze the cooked chicken, it’s best used within a month, but honestly, it tastes best when reheated within a few days!

Frequently Asked Questions About the Pollo Asado Burrito Bowl

I get so many great questions about making this pollo asado burrito bowl perfect for weeknights! Here are a few things people often ask me when they are trying this recipe for the first time.

Q1. Can I skip marinating the chicken if I’m really short on time?
You certainly can, but I strongly advise against it! If you are desperate, even 15 minutes while you chop the cilantro helps. But seriously, the marinade is what makes the chicken taste like authentic pollo asado. If you skip it, it will just taste like grilled chicken, not the flavorful main dish you deserve!

Q2. My cilantro lime rice came out mushy. What went wrong?
This is a common issue! The key is step two: don’t peek while it simmers. Once you reduce the heat, that lid stays on for 15 minutes, and then it rests for five more minutes *off* the heat. Lifting the lid lets the steam escape, and the rice won’t cook evenly. Also, make sure you are using long-grain white rice, not instant rice.

Q3. Can I use bottled orange juice instead of fresh for the marinade?
Yes, you can! Bottled juice is totally fine if you’re in a pinch. Just make sure it’s 100% juice—no added sugar or concentrates if you can help it. The fresh lime juice is slightly more important for that bright tang, but the orange juice substitute works well enough to carry the spices.

Q4. How can I make this burrito bowl spicier?
I love adding heat! If you want more kick than the chili powder provides, try adding a teaspoon of chipotle powder to the marinade for smokiness or a dash of your favorite hot sauce to the pico de gallo before you top the bowl. A few slices of fresh jalapeño work wonders too!

Share Your Experience Making the Pollo Asado Burrito Bowl

I truly hope this recipe brings some easy, bright flavor into your kitchen this week! If you made this chicken bowl and loved how quickly it came together, please let me know. Drop a rating below and tell me what your favorite topping combination was. I read every single comment!

If you want to see more great recipes like this, check out my Pinterest page for daily inspiration!