Chicken Street Corn Rice Bowl
A quick, high-protein rice bowl with tender chili-lime chicken, warm cilantro-lime rice, and creamy street corn. An easy option for busy weeknights and meal prep.
Ingredients
For the Chili-Lime Chicken
For the Rice
For Serving
Instructions
Marinate the Chicken
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Add the avocado oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to a medium mixing bowl. Stir until evenly combined, then add the chicken thighs and turn them until completely coated. Cover the bowl and chill in the refrigerator for 20 minutes so the chicken can absorb the seasoning.
Char the Corn
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Heat 1 tsp avocado oil in a large skillet over medium-high heat. Add the corn in an even layer and cook for 5 to 7 minutes, stirring occasionally, until the kernels are warm with plenty of golden, lightly charred spots. Transfer the corn to a clean mixing bowl and allow it to cool for about 5 minutes.
Cook the Chicken
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Return the skillet to medium-high heat and add the marinated chicken thighs in a single layer. Cook for 5 to 7 minutes on the first side, until deeply golden, then turn and cook for another 4 to 6 minutes. The chicken is ready when it feels firm but tender and reaches an internal temperature of 165°F in the thickest part when checked with an instant-read thermometer.
Rest and Slice the Chicken
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Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. This short resting time helps keep the chicken tender and juicy. Slice the chicken into strips just before assembling the bowls.
Prepare the Street Corn
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Add the red onion, sour cream, mayonnaise, Cotija cheese, lime juice, chili powder, smoked paprika, salt, and black pepper to the bowl of slightly cooled corn. Stir until the kernels are evenly coated in a thick, creamy dressing. The mixture should look creamy but still have plenty of texture from the corn and onion.
Warm the Rice
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Place the cooked rice in a microwave-safe bowl with 1 tbsp water and cover loosely. Microwave until warm, about 2 to 3 minutes, stirring halfway through. Fluff the warm rice with a fork, then gently stir in the lime juice, cilantro, and salt.
Assemble the Bowls
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Divide the warm cilantro-lime rice evenly between 4 bowls. Top each serving with sliced chili-lime chicken and a generous spoonful of creamy street corn. Finish with extra Cotija cheese, fresh cilantro, and a wedge of lime.
Note
For the best flavor, chill the chicken in the marinade for at least 20 minutes. Avoid marinating it for more than a few hours because the lime juice can gradually change the texture of the meat.
Frozen corn works well for this recipe. Thaw it and pat it dry before adding it to the skillet so it chars instead of steaming.
If the chicken is browning too quickly before reaching 165°F internally, reduce the skillet to medium heat and continue cooking until done.
For meal prep, store the chicken and rice separately from the creamy street corn. Refrigerate everything in airtight containers. The chicken and rice will keep for up to 4 days, while the street corn is best within 3 days.
Reheat the chicken and rice until steaming hot, adding a small splash of water to the rice if it seems dry. Keep the street corn chilled and add it after reheating.
