Description
A flavorful blend of grilled chicken, spicy corn, and fluffy rice topped with fresh ingredients, perfect for a family dinner or meal prep.
Ingredients
- 1 pound Boneless chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 2 cloves Garlic (Minced)
- 1 Lime (Juice only)
- Salt & pepper (To taste)
- 1.5 cups Jasmine rice
- 3 cups Chicken broth
- 0.25 cup Fresh cilantro (Chopped)
- 1 Lime (Zest and juice)
- 3 ears Fresh corn (Or 2 cups frozen corn)
- 2 tablespoons Mayonnaise
- 0.5 cup Cotija cheese (Crumbled)
- 0.5 teaspoon Chili powder
- Fresh cilantro (For garnish)
- 0.5 cup Mexican crema or sour cream
- 1 Lime (Juice only)
- Salt (Pinch)
Instructions
- In a bowl, combine the chicken, olive oil, spices, garlic, and lime juice. Let the chicken marinate for at least 30 minutes.
- Cook the jasmine rice in chicken broth according to package directions.
- When the rice is done, fluff it and stir in the chopped cilantro and lime zest/juice.
- Grill the fresh corn until charred, then cut the kernels from the cob.
- Toss the corn with mayonnaise and half of the chili powder.
- Grill or sear the marinated chicken until it is golden brown and cooked through.
- Let the chicken rest for 5 minutes, then slice it into pieces.
- Make the crema by mixing lime juice, salt, and sour cream in a separate bowl.
- Assemble your bowls: start with a base of rice, top with sliced chicken, grilled corn, crumbled cotija cheese, a drizzle of crema, and garnish with fresh cilantro and lime.
Notes
For extra flavor, add chopped jalapeños to the corn mixture. Use feta cheese as a substitute for cotija if necessary. Adjust chili powder based on spice preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican