Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sweet corn kernels (grilled if possible)
- 1/4 cup thinly sliced red onion
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1/2 cup Cotija cheese, crumbled (+ extra for garnish)
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Marinate chicken thighs for 15-30 minutes.
- Heat a skillet over medium-high heat and cook chicken 8-10 minutes per side until fully cooked. Let rest, then slice.
- In a separate bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice.
- Reheat cooked rice until warm and fluffy.
- Assemble bowls with rice, sliced chicken, and street corn topping. Garnish with extra Cotija and cilantro. Serve with lime wedges.
Notes
- Marinate chicken for best flavor.
- Do not overcook chicken to keep it juicy.
- Grill or sauté corn for extra smoky flavor.
- Use fresh lime juice for brightness.
- Customize toppings with avocado, jalapeños, or pico de gallo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet & Bowl Assembly
- Cuisine: American / Mexican-inspired