Ingredients
For the Chicken:
- 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
For the Rice:
- 1.5 cups jasmine rice
- 3 cups chicken broth
- 0.25 cup fresh cilantro, chopped
- 1 lime, zest and juice
For the Street Corn Topping:
- 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
For the Lime Crema:
- 0.5 cup Mexican crema or sour cream
- 1 lime, juice only
- Pinch of salt
Instructions
- Marinate the chicken: In a mixing bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, and salt and pepper to taste. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes to absorb the flavors.
- Cook the jasmine rice: In a pot or rice cooker, cook the jasmine rice using the chicken broth instead of water to infuse it with more flavor. Once cooked, fluff the rice with a fork and stir in the chopped cilantro along with the lime zest and juice.
- Char the corn: Preheat a grill pan or grill to medium-high heat. Grill the fresh corn ears, turning occasionally, until the kernels are nicely charred on all sides. Once grilled, let the corn cool slightly, then carefully cut the kernels off the cob. If using frozen corn, sear it in a hot skillet until lightly browned and charred.
- Prepare the street corn topping: In a bowl, toss the grilled corn kernels with mayonnaise and half of the chili powder until well combined.
- Cook the chicken: Grill or sear the marinated chicken thighs over medium-high heat until they develop a golden crust and reach an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing it thinly.
- Make the lime crema: In a small bowl, mix together the Mexican crema or sour cream with lime juice and a pinch of salt until smooth and creamy.
- Assemble the bowls: Divide the cilantro lime rice evenly among serving bowls. Top each with sliced grilled chicken, the street corn mixture, crumbled cotija cheese, a drizzle of lime crema, fresh cilantro leaves, and an extra wedge of lime if desired.
Notes
- Nutrition information is approximate and should be used as a guideline only.
- For a spicier version, add extra chili powder or a pinch of cayenne to the chicken marinade and corn topping.
- If Mexican crema is unavailable, sour cream or Greek yogurt can be used as substitutes.
- Can be made gluten-free by confirming all ingredients (especially broth and mayo) are gluten-free.
- Leftover chicken and rice can be stored in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Searing, Boiling
- Cuisine: Mexican, Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 105 mg
