# 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 tablespoon fresh lime juice
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 freshly ground black pepper to taste
→ Assembly and Garnish
27 - 4 ounces cotija cheese, crumbled
28 - 0.25 cup fresh cilantro, chopped
29 - Lime wedges for serving
30 - Sliced jalapeños or avocado, optional
# Step-by-Step Directions:
01 - In a medium bowl, whisk together olive oil, lime juice, orange juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
02 - Add chicken thighs to the marinade, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Rinse rice under cold water until water runs clear. In a medium saucepan over medium heat, melt butter, 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.
04 - 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 fold in fresh cilantro. Keep warm on a plate.
05 - Preheat a grill or skillet to medium-high heat. Remove chicken from marinade and cook 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.
06 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth and evenly incorporated. Adjust seasoning to taste.
07 - Divide fluffy rice evenly among four serving bowls. Top each with grilled chicken slices and charred corn. Drizzle generously with street corn crema, sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges and optional sliced jalapeños or avocado.
