Description
A vibrant and flavorful dish featuring marinated chicken thighs, zesty jasmine rice, and fresh corn, all topped with creamy garnishes.
Ingredients
- 1 lb boneless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 cloves garlic, minced
- juice of 1 lime
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 cup fresh corn (or frozen)
- 1/4 cup cotija cheese, crumbled
- 1/4 cup crema (sour cream mixed with lime juice)
- 1/4 cup cilantro, chopped
- Lime wedges for serving
Instructions
- In a bowl, mix olive oil, chili powder, cumin, paprika, garlic, and lime juice to create the marinade.
- Cut the chicken thighs into equal portions and toss in the marinade. Let sit for at least 30 minutes.
- Cook jasmine rice in chicken broth according to package instructions. Fluff and stir in lime zest, lime juice, and chopped cilantro once done.
- Grill corn until charred, then cut kernels from the cob and mix with mayonnaise and a pinch of chili powder.
- Grill or sear the marinated chicken for 6-8 minutes per side, or until cooked through. Let rest before slicing.
- Assemble the bowl: start with jasmine rice, layer with sliced chicken, add charred corn, sprinkle with cotija, drizzle crema, and top with cilantro.
- Serve with lime wedges.
Notes
For best flavor, marinate chicken overnight. Feel free to modify spices based on your taste preferences.
