# What You 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 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 - Sliced jalapeños, optional
31 - Sliced avocado, optional
# How To Make:
01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper until fully combined. Add chicken thighs and toss to coat evenly. Cover bowl and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan over medium heat, melt butter and add rice, stirring for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover with lid, and simmer for 18 minutes. Remove from heat and let rest covered for 5 minutes. Fluff rice gently with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 6 to 8 minutes. Season with chili powder and salt. Drizzle with lime juice and stir in fresh cilantro. Transfer to a plate and keep warm.
04 - Preheat grill or skillet to medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Transfer chicken to a cutting board and let rest for 5 minutes. Slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, and garlic powder. Season with salt and pepper to taste. Adjust flavors as needed.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with sliced chicken and charred corn. Drizzle generously with crema sauce and sprinkle with crumbled cotija cheese and fresh cilantro. Serve with lime wedges and optional sliced jalapeños or avocado.
07 - Serve bowls right away to preserve optimal flavor, texture, and temperature contrast.
