Ingredients:
For the Chicken:
- 4 chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder or 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels, grilled if possible (or frozen)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (save half for drizzling)
- 2 tbsp mayonnaise
- 1/2 cup Cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions:
1. Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
2. Cook the chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.
3. Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
4. Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.
5. Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
6. Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor.
7. Serve warm with an optional squeeze of lime