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Chicken Street Corn Bowls

Print Recipe
Servings: 10 people
Ingredients Method

Ingredients
  

Chicken
  • 3 lbs chicken thighs or tenderloins whichever you prefer
  • 1/2 cup olive oil
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 4 tbsp minced garlic
  • 3 limes- zested first, then juiced
  • 1 tbsp salt
  • 2 tsp pepper
Rice
  • 2.5 cups jasmine rice
  • 3 cups chicken broth
  • salt to taste
Street corn
  • 6 cups fresh or frozen sweet corn
  • 2 tsp chili powder
  • 1/2 cup cilantro-fresh, chopped
  • 1 cup cotija cheese

Method
 

Chicken
  1. Combine the ingredients for the marinade. Add the chicken and marinate for at least 1 hour, up to 6 hours
  2. Grill the chicken until the internal temp is 165
  3. Cut chicken into smaller chunks. I do this for field dinners so it's easier for the guys to scoop up with a spoon.
Rice
  1. Rinse your rice (this is an important step)
  2. I like to cook my rice in the microwave. I know, someone is going to hate that but it's how I'm able to get the most consistent results.
  3. Combine rice with chicken broth in a microwavable container that has a lid (larger container than you think you need) I use a large 8 cup measuring cup with a lid.
  4. Microwave on high for 5 minutes. Then, set your microwave at half power and microwave for 10 minutes. After cooking, allow the rice to sit with the cover on for exactly 5 minutes (this is also important)
  5. Remove the cover and fluff the rice with a fork after the 5 minutes is up. Leave the cover off to stop the rice from cooking.
Street Corn
  1. Combine the cooked corn, cilantro, chili powder and cotija cheese in a bowl.
Assembling the bowls
  1. Start with a bed of rice
  2. Top with the diced chicken, and then the street corn mixture
  3. Serve with sour cream on the side if desired