Description
A vibrant dish combining juicy grilled chicken, sweet corn, and creamy rice, flavored with zesty lime and smoky spices.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon orange juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1.5 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 3 cups fresh or frozen corn kernels (about 3 ears or 12 ounces)
- 1 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 0.5 lime, juiced
- 0.25 cup chopped fresh cilantro
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 tablespoon lime juice
- 0.5 teaspoon chili powder
- 0.25 teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces cotija cheese, crumbled
- 0.25 cup chopped fresh cilantro
- Lime wedges for serving
- Sliced jalapeños or avocado (optional)
Instructions
- Marinate the chicken by whisking together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add chicken thighs, toss to coat, cover, and refrigerate for at least 30 minutes.
- Prepare the rice by rinsing it under cold water until clear. Melt butter in a saucepan, add rice, and stir for 1 minute. Pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, rest for 5 minutes, then fluff with a fork.
- Grill the corn in a hot skillet for 6-8 minutes until charred. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro.
- Grill the chicken on medium-high heat for 5-6 minutes each side until the internal temperature reaches 165°F. Rest for 5 minutes, then slice.
- Make the crema by whisking sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl.
- Assemble the bowls by dividing rice, topping with chicken and corn, drizzling with crema, and sprinkling with cotija and cilantro. Serve with lime wedges and optional toppings.
Notes
For leftovers, store components separately in airtight containers and reheat in the oven or microwave. Ideal for meal prep.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg