Chili Crisp Chicken Bowls are spicy rice bowls topped with avocado and cilantro for a simple and easy dinner recipe, make in a skillet or Blackstone!
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon chili crisp (plus more to spoon over the bowls)
- 1 tablespoon soy sauce
- 3 cloves garlic
- kosher salt, pepper
- Optional: Blackstone Pineapple Sriracha seasoning (or seasoning blend of choice)
- 1 tablespoon olive oil (or cooking oil of choice)
- 2 (8.5-ounce) pouches cilantro lime microwavable rice
- 2 small avocados diced
- 1/2 cup cilantro
- Optional: sriracha mayo, yum yum sauce, sweet Thai chili sauce
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Put the chicken into a bowl with chili crisp, soy sauce, garlic, kosher salt, pepper, and Pineapple Sriracha seasoning if using. Toss until combined and marinate at least 30 minutes.
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Preheat a skillet or your Blackstone griddle over medium heat. Add olive oil and chicken. Cook 7 to 8 minutes, mixing a few times.
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Microwave rice according to package directions and divide between 4 plates or bowls.
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Top rice with chicken, avocado and cilantro. Drizzle sriracha mayo, yum yum sauce, or sweet Thai chili sauce over top if desired and spoon more chili crisp over top. Enjoy!
Note: If meal prepping, add avocado right before serving.