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Thai Walnut BBQ Chicken Bowl

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"Chicken thighs and bell peppers are marinated in a Thai-inspired sauce, then grilled and combined with walnuts, chickpeas, and arugula to make the ultimate rice bowl!"
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2 h 20 m servings
Original recipe yields 5 servings


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  1. Combine all ingredients for marinade in a bowl and stir well to dissolve the sugar. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.
  2. Make dipping sauce by adding all ingredients into a saucepan. Stir and bring to a boil. Reduce heat slightly and keep at a gentle boil. When sauce is reduced by 1/3, remove from heat. The sauce will thicken as it sits.
  3. Preheat grill. Brush grill grates with oil or spray with cooking spray.
  4. Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally, until chicken is no longer pink in the center and peppers are charred, 8 to 10 minutes.
  5. In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, sliced grilled chicken, and walnuts. Drizzle with warm sweet and sour sauce.


  • Cook's Note:
  • You can make the dipping sauce ahead of time, but add a little water when you reheat.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
  • Nutrition:
  • Calories: 594 cal Total Fat: 28g Polyunsaturated Fat: 14g Cholesterol: 157mg Sodium: 1255mg Carbohydrates: 50g Dietary Fiber: 7g Protein: 38g

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