Hot Honey BBQ Chicken Bowls
These hot honey BBQ chicken bowls are loaded with flavor and texture in every bite. Sweet and spicy smoked hot honey chicken is served on a bed of white rice, Ranch beans, corn, and avocados. Then, it's all topped with creamy, zesty avocado salsa.
Servings: 6 Servings
Ingredients
For the Chicken
- 6 boneless skinless chicken breasts
- 1 ½ cups BBQ sauce, divided
- ½ cup hot honey
- 4 tablespoons butter
- 3 tablespoons Slap Ya Mama seasoning
- 3 tablespoons garlic salt
- 1 tablespoon granulated garlic
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes
Assembling the Chicken Bowls
- 4 cups cooked white rice
- (2) 15 ounce Ranch-style beans
- 15 ounce whole kernel corn
- 2 avocados, diced
- Mi Tienda Salsa Taquera Aguacate dressing/sauce
- Optional toppings: Pico de Gallo, sliced green onions, cilantro
Instructions
- Preheat the smoker to 275 degrees.
For the Chicken
- Take two long pieces of aluminum foil and place them lengthwise over a baking sheet.
- Spread a layer of BBQ sauce on the foil where the chicken breasts will be placed.
- In a small bowl, mix all the seasonings together.
- Coat each piece of chicken into the seasonings coating all sides.
- Place on top of the BBQ sauce.
- Pour the hot honey over the chicken and add pads of butter randomly on top of the chicken.
- Fold up one piece of foil first, enclosing the chicken. Next, do the same thing with the second piece of foil.
- Place back on the baking sheet and place in the smoker.
- Smoke chicken for 1 ½ - 2 hours then remove the baking sheet and chicken off the grill.
- Carefully open the foil, and using tongs, place the chicken breasts directly on the grill of the smoker, turn the smoker to 400 degrees, and brush with BBQ sauce.
- Smoke for another 30 minutes or until the internal temperature reaches 165 degrees.
Assembling the Chicken Bowls
- Spoon rice into 6 individual bowls, and spoon ranch beans, followed by corn.
- Next, slice a chicken breast and add it on top of the beans and corn.
- Top with diced avocados and your favorite toppings.
- Drizzle with Mi Tienda Salsa Taquera Aguacate, or your favorite salsa, as desired.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Microwave at 1-minute intervals until heated through.
- Use heavy-duty foil to prevent it from ripping while wrapping the chicken breasts. You want all the heat, moisture, and sauce to stay inside the packets where they belong!
- Be careful when opening the foil. There will be a lot of steam in there.
- If using a traditional smoker, ensure your wood chips are soaked for at least 30 minutes to prevent them from burning.
- Let your chicken rest for about 10 minutes before slicing it so the juices can redistribute back into the meat.