# 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
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
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 - 2 limes, cut into wedges
30 - Fresh jalapeños, sliced, optional
31 - Avocado, sliced, optional
# How to Make It:
01 - In a medium mixing bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Add chicken thighs and toss thoroughly to coat. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan over medium heat, melt butter, add rinsed rice, and stir constantly for 1 minute. Pour in chicken broth and bring to a rolling boil. Reduce heat to low, cover with a lid, and simmer undisturbed for 18 minutes. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until kernels are lightly charred and browned, approximately 6 to 8 minutes. Season with chili powder and kosher salt. Drizzle with lime juice and stir in fresh cilantro. Transfer to a warm serving dish.
04 - Preheat a grill or heavy skillet to medium-high heat. Remove marinated chicken from refrigerator and place on hot cooking surface. Grill 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes. Slice into strips against the grain.
05 - In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed.
06 - Divide cooked rice evenly among four serving bowls. Arrange grilled chicken slices and charred corn on top of rice. Drizzle crema generously over each bowl. Sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Serve bowls immediately while rice is still warm and components maintain optimal texture and temperature.
