Description
A flavorful and hearty rice bowl featuring juicy marinated chicken, fire-roasted corn, and creamy toppings, perfect for a quick weeknight dinner.
Ingredients
- 1 lb Chicken Thighs, Juicy and flavorful
- 2 cups Corn (Fresh or Frozen), Fire-roasted preferred
- 1 ½ cups Rice, White or brown
- 3 tbsp Lime Juice, For marinating chicken
- ½ cup Cotija or Feta Cheese, For topping
- ¼ cup Cilantro, Fresh, chopped
Instructions
- Cook rice according to package instructions.
- Marinate chicken thighs with lime juice, olive oil, garlic, smoked paprika, cumin, and chili powder for at least 30 minutes.
- Grill or sear marinated chicken until cooked through and slightly charred.
- Set chicken aside to rest.
- Add corn kernels to the pan and roast until heated through.
- Scoop hot rice into bowls and slice the chicken on top.
- Sprinkle corn over chicken, then add toppings such as creamy mayo mixed with lime, Cotija cheese, chopped cilantro, and a pinch of chili powder.
- Optional: Drizzle with hot sauce for added zing.
Notes
Leftovers are even better the next day; store in separate containers for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican