4-Step Street Corn Chicken Rice Bowl
Savor the vibrant and bold flavors of a Mexican marketplace with the Street Corn Chicken Rice Bowl. Featuring smoky grilled corn, marinated chicken, and zesty cilantro lime rice, each bite is a celebration of taste and culture. Perfect for anyone looking to infuse their dining experience with joy and a taste of Mexican tradition.
Ingredients
Chicken:
- 1 lb boneless skinless chicken thighs
- 1 lime juiced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
Corn:
- 4 ears fresh corn husks on
- 2 tbsp butter melted
- 1 tsp smoked paprika
- Salt to taste
Rice:
- 1 cup long-grain rice
- 2 tbsp fresh cilantro chopped
- 1 lime juiced
- 1 bay leaf
Toppings:
- 1 avocado sliced
- 1/4 cup crumbled cotija cheese
- 1 cup black beans cooked
- Lime wedges for serving
Instructions
- Prepare the Chicken: In a bowl, mix lime juice, garlic, chili powder, cumin, and a pinch of salt. Add chicken thighs and marinate for at least 2 hours, preferably overnight.Preheat grill to medium-high. Grill chicken for 6-7 minutes on each side or until internal temperature reaches 165°F. Let rest, then slice.
- Grill the Corn: Peel back corn husks and remove silk. Soak corn in water for 10 minutes. Grill over medium heat, turning occasionally, until charred, about 10-12 minutes. Brush with melted butter and sprinkle with paprika and salt.
- Prepare the Rice: Cook rice with a bay leaf. Once cooked, while still warm, stir in chopped cilantro and lime juice.
- Assemble the Bowl: Layer cilantro lime rice, sliced chicken, grilled corn, black beans, and avocado in bowls.Garnish with cotija cheese and serve with lime wedges.
Notes
- Difficulty: Easy
- Dietary Tags: Gluten-free option available
- Nutritional Info per Serving:
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 77g
- Fiber: 8g
- Protein: 36g
- Sodium: 300mg
