Description
A vibrant and hearty meal combining smoky grilled corn, tender marinated chicken thighs, and creamy toppings.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sweet corn kernels (grilled for best results, or frozen)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (save half for drizzling)
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
- Additional chili powder, salt, and pepper to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs and toss until well-coated. Let marinate for at least 15 minutes or up to 2 hours in the refrigerator.
- If using frozen corn, cook it according to package instructions. For grilled corn, preheat a grill and cook until slightly charred, then cut the kernels off the cob. In a bowl, combine corn, red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Mix well and adjust seasoning as desired. Set aside.
- Heat a grill pan or skillet over medium heat. Cook the marinated chicken thighs for about 6-7 minutes per side until reaching an internal temperature of 165°F (75°C). Allow chicken to rest for a few minutes before slicing into strips.
- Divide cooked rice among bowls. Top with sliced chicken and street corn topping. Drizzle with remaining sour cream. Garnish with fresh cilantro and extra cotija cheese, serving with lime wedges on the side.
Notes
Let the chicken marinate overnight for intensified flavors. Grilled corn adds a smoky flavor but frozen corn works well too.
