Street Corn Chicken Rice Bowl

About This Recipe

Loaded Mexican street corn chicken rice bowls with spicy grilled chicken thighs, cilantro lime rice, street corn salad, romaine, avocado, and pickled onions. Packed with 44g of protein.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• for marinade and cooking olive oil
• for marinade and rice lime juice
• for marinade chili powder
• for marinade smoked paprika
• for marinade cumin
• for marinade red pepper flakes
• for pickled onions and salad red onion
• for pickled onions white vinegar
• 1 cup uncooked jasmine rice
• for rice and garnish cilantro
  chopped
• 4 ears fresh corn
  or fire-roasted frozen
• for corn salad full-fat Greek yogurt
• for corn salad mayo
• for corn salad and garnish cotija cheese
• for corn salad jalapeno
• chopped romaine lettuce
• sliced avocado

Instructions

1. Marinate the chicken: Mix marinade ingredients in a small jar. Add chicken thighs to a baking dish and pour over marinade, coating all sides evenly. Marinate for at least 30 minutes, up to 8 hours.
2. Make the pickled onions: In a wide-mouth jar, add onions, 1/2 teaspoon salt, vinegar, and boiling water. Shake well and set aside.
3. Make your rice according to package directions. Once done, let cool for a few minutes. Add cilantro, lime juice, and a pinch of salt and stir well.
4. Grill your chicken: Heat grill to medium-high heat. Once hot, place chicken over direct heat and grill for 6-8 minutes. Flip and move to indirect heat, cooking another 5-10 minutes depending on thickness.
5. Make the street corn salad: Rub ears of corn with oil. Place corn directly on hot grill and cook for about 10-15 minutes, rotating, until cooked and char marks form. Let cool and remove kernels. In a medium bowl, mix Greek yogurt, mayo, lime juice, paprika, chili powder, salt, and pepper. Add corn kernels, cotija cheese, jalapeno, cilantro, salt, and pepper and mix well.
6. Assemble the bowls: Evenly divide the rice, romaine, street corn salad, grilled chicken, avocado, and pickled onions. Top with fresh lime juice, cotija cheese, and fresh cilantro.