Ingredients
– 4 boneless, skinless chicken thighs
– 1 tablespoon lime juice for marinating the chicken
– 1 tablespoon avocado oil for marinating the chicken
– 1 teaspoon chili powder for marinating the chicken
– 1 teaspoon cumin powder for marinating the chicken
– 0.5 teaspoon garlic powder for marinating the chicken
– 0.5 teaspoon salt for marinating the chicken
– 0.25 teaspoon black pepper for marinating the chicken
– 1 cup grilled sweet corn kernels for the street corn mixture
– 0.25 cup thinly sliced red onion for the street corn mixture
– 0.5 cup sour cream half reserved for topping, for the street corn mixture
– 2 tablespoons mayonnaise for the street corn mixture
– 0.5 cup crumbled cotija cheese for the street corn mixture
– 1 teaspoon chili powder for the street corn mixture
– Salt to taste for the street corn mixture
– Pepper to taste for the street corn mixture
– Lime juice to taste for the street corn mixture
– 3 cups cooked jasmine rice for the base, reheated with a splash of water for fluffiness
– Fresh cilantro for topping, amount as desired
– Lime wedges for serving, as needed
– Diced avocado as needed
– Pico de gallo as needed
– Sliced jalapenos as needed
– Shredded lettuce as needed
– Radish slices as needed
– Sliced green onions as needed
– Hot sauce as needed
Instructions
1-Creation: Creating this street corn chicken rice bowl starts with gathering your ingredients and following a few simple steps. Begin by marinating 4 boneless, skinless chicken thighs in a mix of 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin powder, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper for at least 15 minutes to lock in those zesty flavors.
2-Cooking the Chicken: Next, heat a skillet over medium-high heat and grill the marinated chicken for 8-10 minutes per side until fully cooked, then let it rest and slice it into strips. For the street corn mixture, combine 1 cup grilled sweet corn kernels with 0.25 cup thinly sliced red onion, 0.5 cup sour cream (reserving half for topping), 2 tablespoons mayonnaise, 0.5 cup crumbled cotija cheese, 1 teaspoon chili powder, and season with salt, pepper, and lime juice to taste. For more details on quick meal ideas, check out our guide to fast recipes on the blog.
3-Assemble the Bowl: Reheat 3 cups of cooked jasmine rice with a splash of water to keep it fluffy, then assemble your bowl by starting with the rice as the base. Top it with the sliced chicken, the street corn mixture, extra cotija cheese, and fresh cilantro, and serve with lime wedges. The total preparation time is around 50 minutes, making it a great option for busy parents or students.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Marinate chicken thighs for at least 30 minutes to enhance flavor.
🌟 Use fresh grilled corn kernels for authentic street corn taste.
🧂 Adjust lime juice and chili powder to balance tanginess and spice to your preference.
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling and Mixing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 512 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28.2 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 43.5 g
- Fiber: 5 g
- Protein: 22.6 g
- Cholesterol: 80 mg