Description
A flavorful rice bowl featuring marinated chicken thighs, grilled corn, and creamy toppings for a satisfying meal.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons avocado oil (or olive oil)
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup sweet corn kernels (grilled or roasted)
- 1/4 cup red onion (finely diced)
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup mayonnaise
- 1/3 cup Cotija cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 3 cups cooked rice (like jasmine or basmati)
- Lime for garnish
Instructions
- Marinate the chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs and coat them well. Cover and let them marinate for at least 15 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side or until fully cooked, reaching an internal temperature of 165°F (75°C).
- Prepare the corn and sauce: Grill or pan-cook the sweet corn until charred. In a separate bowl, combine sour cream, mayonnaise, red onion, Cotija cheese, and chopped cilantro.
- Assemble the bowl: In a large serving bowl or individual bowls, layer the cooked rice, cut-up chicken, and grilled corn. Top it all with the creamy sauce, and garnish with lime wedges and additional cilantro if desired.
Notes
Use fresh ingredients for the best flavor. You can customize the spice level by adding cayenne or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican