# 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 chopped fresh cilantro
→ 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 crumbled cotija cheese
28 - 0.25 cup chopped fresh cilantro
29 - 2 limes, cut into wedges
30 - Sliced jalapeños, optional
31 - Sliced avocado, 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 until evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
02 - Rinse long-grain white rice under cold running water until water runs clear. In a medium saucepan over medium heat, melt unsalted butter and add rinsed rice. Stir constantly for 1 minute until lightly toasted. Pour in chicken broth and bring to a rapid boil. Reduce heat to low, cover tightly, and simmer for 18 minutes without lifting lid. Remove from heat, let rest covered for 5 minutes, then fluff gently with a fork.
03 - Heat a cast-iron skillet or grill pan over medium-high heat until smoking. Add corn kernels and cook while stirring occasionally for 6 to 8 minutes until kernels develop light charring and brown spots. Season with chili powder and kosher salt. Drizzle with fresh lime juice and stir in chopped cilantro. Transfer to a serving dish and keep warm.
04 - Preheat a grill or skillet to medium-high heat. Remove chicken thighs from marinade and arrange on grill. Cook 5 to 6 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board and rest for 5 minutes. Slice chicken into strips against the grain.
05 - In a small mixing bowl, combine sour cream, mayonnaise, fresh lime juice, chili powder, garlic powder, salt, and black pepper. Whisk together until completely smooth and creamy. Taste and adjust seasoning as needed with additional salt and pepper.
06 - Divide cooked rice equally among four serving bowls. Arrange sliced chicken thighs on top of rice. Add charred corn alongside chicken. Drizzle each bowl generously with street corn crema. Sprinkle crumbled cotija cheese and fresh cilantro over each bowl. Serve with lime wedges on the side and optional sliced jalapeños or avocado.
07 - Present bowls to guests while rice is fluffy, chicken is warm, and crema is cool for optimal flavor contrast and texture.
