Street Corn Chicken and Rice Bowls (Printable)

Citrus-marinated chicken with charred corn, fluffy rice, and zesty crema inspired by Mexican street food.

# What You Need:

→ Chicken Marinade

01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 3 tablespoons fresh lime juice
04 - 1 tablespoon fresh orange juice
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon onion powder
10 - 0.25 teaspoon cayenne pepper
11 - 1 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper

→ Rice

13 - 1.5 cups long-grain white rice
14 - 3 cups low-sodium chicken broth
15 - 1 tablespoon unsalted butter

→ Charred Corn

16 - 3 cups fresh or frozen corn kernels
17 - 1 teaspoon chili powder
18 - 0.5 teaspoon kosher salt
19 - 0.5 lime, juiced
20 - 0.25 cup chopped fresh cilantro

→ Street Corn Crema

21 - 0.5 cup sour cream
22 - 0.25 cup mayonnaise
23 - 1 tablespoon fresh lime juice
24 - 0.5 teaspoon chili powder
25 - 0.25 teaspoon garlic powder
26 - Salt and freshly ground black pepper to taste

→ Assembly and Garnish

27 - 4 ounces crumbled cotija cheese
28 - 0.25 cup chopped fresh cilantro
29 - 2 limes, cut into wedges
30 - Sliced jalapeños, optional
31 - Sliced avocado, optional

# How To Make:

01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan over medium heat, melt butter, add rice, and stir for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let rest for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro. Keep warm.
04 - Preheat grill or skillet to medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest for 5 minutes, then slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.
06 - Divide cooked rice among four serving bowls. Top each with chicken slices and charred corn. Drizzle generously with crema and sprinkle with cotija cheese and cilantro. Serve with lime wedges and optional jalapeños or avocado.
07 - Serve immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • Every bite has texture and contrast, from fluffy rice to crunchy charred corn and creamy tangy drizzle.
  • The marinade does all the heavy lifting, so the chicken is packed with flavor without any fuss.
  • It feels like a restaurant bowl but comes together in your own kitchen with ingredients you can actually find.
  • You can prep the components ahead and assemble right before serving, making it perfect for busy weeknights or meal prep.
02 -
  • Rinsing the rice is not optional, it removes excess starch and prevents the grains from turning gummy and clumping together.
  • Let the chicken rest after grilling or all those flavorful juices will run out onto the cutting board instead of staying in the meat.
  • Char the corn in a dry, screaming hot pan, adding oil will steam it instead of giving you those crispy caramelized edges.
  • Store the components separately if meal prepping, assembling too early will make the rice soggy and the crema watery.
03 -
  • Char the corn in batches if your skillet is crowded, overcrowding steams the kernels instead of caramelizing them.
  • Marinate the chicken the night before for deeper flavor, the citrus will tenderize the meat and make it even juicier.
  • Crumble the cotija with your hands instead of a knife, it gives you irregular, rustic pieces that cling to the other ingredients better.
  • If you don't have cotija, feta works in a pinch, though it's a bit tangier and less salty.
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