# Components:
→ Chicken Marinade
01 - 1½ 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 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ¼ teaspoon cayenne pepper
11 - 1 teaspoon kosher salt
12 - ½ teaspoon freshly ground black pepper
→ Rice
13 - 1½ 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 - ½ teaspoon kosher salt
19 - Juice of ½ lime
20 - ¼ cup chopped fresh cilantro
→ Street Corn Crema
21 - ½ cup sour cream
22 - ¼ cup mayonnaise
23 - 1 tablespoon lime juice
24 - ½ teaspoon chili powder
25 - ¼ teaspoon garlic powder
26 - Salt and pepper, to taste
→ Assembly & Garnish
27 - 4 ounces cotija cheese, crumbled
28 - ¼ cup chopped fresh cilantro
29 - Lime wedges, for serving
30 - Sliced jalapeños or avocado, optional
# Directions:
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. Add the chicken thighs, toss to coat well, cover, and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse the rice under cold water until the water runs clear. In a medium saucepan over medium heat, melt the butter, add the 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 the corn and cook, stirring occasionally, until lightly charred, about 6–8 minutes. Season with chili powder and salt, drizzle with lime juice, and stir in cilantro. Keep warm.
04 - Preheat a grill or skillet to medium-high. Remove chicken from marinade and grill 5–6 minutes per side, until an internal temperature of 165°F is reached. Transfer to a cutting board, rest for 5 minutes, then slice into strips.
05 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste.
06 - Divide the 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, if desired, sliced jalapeños or avocado.
07 - Serve immediately for best flavor and texture.
