# Ingredient List:
→ Chicken Marinade
01 - 1.5 pounds boneless skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 3 tablespoons fresh lime juice (about 2 limes)
04 - 1 tablespoon 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 (about 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 chopped fresh cilantro
→ Street Corn Crema
21 - 0.5 cup sour cream
22 - 0.25 cup mayonnaise
23 - 1 tablespoon lime juice
24 - 0.5 teaspoon chili powder
25 - 0.25 teaspoon garlic powder
26 - Salt and pepper to taste
→ Assembly and Garnish
27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup chopped fresh cilantro
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado (optional)
# Directions:
01 - Whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a medium bowl. Add chicken thighs, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold water until water runs clear. Melt butter in a medium saucepan over medium heat, add rice, and stir for 1 minute. Pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let rest for 5 minutes, then fluff with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 6 to 8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro. Keep warm.
04 - Preheat grill or skillet to medium-high. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board, rest for 5 minutes, then slice into strips.
05 - Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
06 - Divide rice among four bowls. Top with chicken slices and charred corn. Drizzle each bowl with crema, sprinkle generously with cotija cheese and cilantro. Serve with lime wedges and sliced jalapeños or avocado if desired.
07 - Serve immediately for optimal flavor and texture. For leftovers, store components separately in airtight containers and reheat in oven at 350°F for 10 to 12 minutes or gently in microwave.
