Blackstone Honey Lime Chicken Bowls might sound like a simple rice bowl, but this griddle meal delivers bold, bright flavor.
This recipe stays easy by using a ready-to-heat rice pouch—though we don’t microwave it. Cooking everything on the griddle keeps clean-up quick and gives the chicken and veggies great texture.
A drizzle of yum yum sauce finishes the bowls perfectly.
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How to make Blackstone Honey Lime Chicken Bowls
Start by cutting 1 1/2 pounds of boneless, skinless chicken thighs or breasts into bite-size pieces.
Whisk together 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon lime juice, and 1 tablespoon sriracha. Add minced garlic and toss with the chicken to coat. Let the chicken marinate in the fridge for about 15 minutes to soak up the flavors.
Prep the remaining ingredients and carry everything to your Blackstone griddle or flat top grill: diced onion, shredded carrots, chopped cilantro, the marinated chicken, and a family-size pouch of microwavable jasmine rice (you’ll cook this on the griddle instead of microwaving).
Preheat the griddle to medium. Add a little cooking oil, then add the onions, carrots, and the marinated chicken with all of the sauce to the hot surface.
Cook the chicken and vegetables for 5 to 6 minutes, flipping and stirring a few times so everything cooks evenly and the sauce reduces slightly.
Move the cooked mixture to one side and add a little oil to the empty side of the griddle. Add the unopened rice pouch and about 1/2 cup water to the rice. Cover with a melting dome and steam for 3 to 4 minutes, lifting the dome a couple of times to fluff and stir the rice, adding a splash more water if needed.
Keep tossing the chicken and veggies while the rice finishes so nothing sticks and everything stays hot.
During the final minute of cooking, stir in about 1 cup chopped cilantro—some into the rice and some into the chicken and vegetables—to brighten the flavors.
When everything is combined and heated through, transfer the rice and chicken to a tray to bring back inside for assembly.
We added yum yum sauce, cilantro, and a lime wedge to our Blackstone Honey Lime Chicken Bowls
Serve bowls by spooning rice into each bowl, topping with the honey-lime chicken and vegetables, and finishing with a generous drizzle of yum yum sauce. Add extra sriracha if you like heat, and garnish with additional cilantro and a lime wedge.
These bowls reheated well the next day. If you have leftovers, fold in a diced avocado when serving for extra creaminess.
If you like Blackstone Honey Lime Chicken Bowls, you might also like these griddle recipes…
Blackstone Smashed Chicken Caesar Tacos
Blackstone Bacon and Egg Pizza
Blackstone Hoisin Peanut Egg Roll Bowls
Top 10 Most Popular Griddle Recipes
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Blackstone Honey Lime Chicken Bowls
Cheri Renee
Pin Recipe
Equipment
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Blackstone Griddle
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Flat Top Grill/ Griddle
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 6 cloves garlic minced
- 1 1/2 pounds boneless, skinless chicken thighs or breasts cut into bite size pieces
- cooking oil of choice
- 1 onion diced
- 1 cup shredded carrots
- 1 17.3-ounce family size microwavable Jasmine rice in a pouch not microwaved
- 1/2 cup water
- 1 cup chopped cilantro
- 1/2 cup yum yum sauce
- Optional toppings: more cilantro, lime wedges, avocado
Instructions
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Whisk soy sauce, honey, lime juice, and sriracha in a bowl until combined.
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Add minced garlic and chicken to a bowl, pour the sauce over, and toss to coat. Marinate about 15 minutes.
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Preheat griddle to medium. Add oil, then the onions, carrots, and marinated chicken with the sauce. Cook 5 to 6 minutes, stirring occasionally.
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Move the cooked ingredients to one side. Add oil to the empty side, place the rice pouch with 1/2 cup water, and cover with a melting dome. Cook 3 to 4 minutes, stirring the rice a couple of times and adding more water if needed. Continue stirring the chicken and veggies as the rice cooks.
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Mix in the chopped cilantro into both the rice and chicken during the last minute of cooking.
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Assemble bowls by adding rice first, topping with chicken and veggies, and drizzling yum yum sauce. Garnish with extra cilantro, a lime wedge, and avocado if desired.
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