Ingredients
Scale
- For the Chicken:
- 4 chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- For the Street Corn Topping:
- 1 cup sweet corn kernels, grilled if possible (frozen is fine)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15–30 minutes in the fridge.
- Cook the chicken: Heat a skillet over medium-high heat. Cook chicken for 8–10 minutes per side until done. Rest, then slice.
- Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
- Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro. Garnish with lime wedges. Optional: drizzle extra sour cream or sprinkle TajÃn for added flavor.
- Serve: Serve warm with an optional squeeze of lime.
Notes
- Char the corn for a smoky flavor.
- Use fresh lime juice for brightness.
- Add a splash of water when reheating rice to keep it fluffy.
- For extra heat, add chopped jalapeño or cayenne pepper.
- Optional toppings: diced avocado, pico de gallo, sliced jalapeños, shredded lettuce, radish slices, green onions, or hot sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course
- Method: Skillet
- Cuisine: American, Mexican