# What You'll Need:
→ Chicken Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 3 tablespoons fresh lime juice (approximately 2 limes)
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 (approximately 3 ears or 12 ounces)
17 - 1 teaspoon chili powder
18 - 0.5 teaspoon kosher salt
19 - 0.5 lime, juiced
20 - 0.25 cup fresh cilantro, chopped
→ 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 ground black pepper to taste
→ Assembly and Garnish
27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado, optional
# Directions:
01 - In a medium mixing bowl, whisk together olive oil, lime juice, orange juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and freshly ground black pepper until fully combined. Add chicken thighs to the marinade, toss thoroughly to coat all surfaces, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse the long-grain white rice under cold running water until the water runs clear, about 1 minute. In a medium saucepan with a lid over medium heat, melt the unsalted butter, add the rinsed rice, and stir continuously for 1 minute until lightly toasted. Pour in the low-sodium chicken broth, bring to a rolling boil, then reduce heat to low, cover with the lid, and simmer for 18 minutes without lifting the cover. Remove from heat and let rest covered for 5 minutes, then fluff gently with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred and tender, approximately 6 to 8 minutes. Season the charred corn with chili powder and kosher salt, drizzle with fresh lime juice, and fold in the chopped fresh cilantro. Transfer to a serving dish and keep warm.
04 - Preheat a grill or skillet to medium-high heat. Remove the marinated chicken thighs from the refrigerator and transfer to the preheated cooking surface, discarding excess marinade. Grill for 5 to 6 minutes per side until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cutting board, allow to rest for 5 minutes, then slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, chili powder, garlic powder, salt, and ground black pepper until smooth and well combined. Taste and adjust seasoning as needed with additional salt and pepper.
06 - Divide the fluffy cooked rice evenly among four serving bowls. Arrange chicken slices and charred corn on top of each rice portion. Generously drizzle each bowl with the prepared street corn crema, then sprinkle cotija cheese crumbles and fresh cilantro over the top. Serve immediately with lime wedges and optional sliced jalapeños or avocado on the side.
07 - Present each bowl immediately to the table for optimal flavor and texture. Encourage diners to squeeze fresh lime juice over their bowls and add additional toppings according to personal preference.
