Description
These Street Corn Chicken Rice Bowls are filled with flavor and packed with protein! It's a healthy balanced bowl that is super nutritious and great for Summer. Ready in under an hour for an easy lunch or dinner.
Ingredients
Scale
Chicken & Marinade:
- 4 boneless skinless Chicken Thighs (around 1 lb)
- 1/4 cup olive oil
- juice from 1/2 a lime
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
Rice:
- 1 cup white rice, rinsed and drained
- 2 cups water
Street Corn Salad:
- 4 ears of corn on the cob
- 1 tablespoon olive oil + 1/2 teaspoon salt
- ¼ cup sour cream
- juice from ½ lime
- ¼ teaspoon of cumin
- ¼ teaspoon of chili powder
- ¼ teaspoon of paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup diced red onion
- ¾ cup minced cilantro
- 1 Roma tomato, seeds removed and diced medium
- 1 small avocado, diced medium
- 1 large jalapeno, seeds removed and minced
- 1 cup feta cheese or Cotija
- Optional: Additional lime wedges for serving
Instructions
- Trim and pat dry the chicken thighs. Place into a bowl and add in olive oil, juice from 1/2 a lime, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika and 1 teaspoon cumin. Toss to combine. Allow to rest on the countertop for 20 minutes.
- Brush the corn on the cob with olive oil and sprinkle about 1/2 teaspoon of salt and cover all surfaces of the corn.
- Prepare the sauce for the street corn by combining sour cream, the remaining juice from 1/2 a lime the following spices: ¼ teaspoon of cumin, ¼ teaspoon of chili powder, ¼ teaspoon of paprika, ¼ teaspoon salt and ⅛ teaspoon black pepper. Stir to combine and store in the fridge until assembling the bowls. Make sure to dice up the tomato, jalapeño, cilantro, and onion to have it ready.
- Combine 1 cup white rice with 2 cups of water and cook in the rice cooker or in a pot according to instructions on package. Start the rice before grilling.
- Turn on the gas grill outside to medium heat. Brush the grates if needed. Add the corn on the cob first to the hottest part of the grill if you have one and cook for about 5-8 minutes before adding the chicken. Rotate the corn as needed to avoid charring on only one side. It takes about 20 minutes around 400 degrees to cook completely. Add the chicken thighs to the grill and cook for 6-7 minutes on each side until the internal temperature reaches 165 degrees.
- Once the chicken reaches proper temperature, transfer to a cutting board and tent with foil.
- Pull the corn on the cob from the grill and transfer to a cutting board. Allow it to cool for a few minutes, then use a sharp knife to cut the corn off the cob.
- To make the corn salad, add the corn, jalapeño, tomato, cilantro, onion, avocado, and lime sour cream sauce all into a bowl. Stir to combine, then top with feta cheese.
- Slice the chicken into strips or dice.
- Assemble the bowls by filling the bowl with rice, chicken thighs, and street corn salad. Serve with lime wedges and enjoy!
Notes
- Try to keep the grill around 400 degrees when it's closed. This sometimes means messing with the heat a bit while cooking.
- Cook the corn on the hotter side of the grill if you have one. I feel like the right back side of the grill is always hottest on my gas grill, the blackstone and the smoker.
- Wait to dice the avocado until right before assembling the corn salad so that it doesn't turn brown.
- Prep Time: 20 minutes
- Corn and Chicken Cooling Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: grilled
- Cuisine: Mexican