Cooked - Charred Grilled Chicken Bowl With Cilantro Lime Rice And Street Corn Salsa

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Charred Grilled Chicken Bowl With Cilantro Lime Rice And Street Corn Salsa

4.0

3 boneless skinless chicken thighs

3 tbsp olive oil

3 tbsp lime juice

4 garlic cloves, minced

1 tbsp soy sauce

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

½ tsp chili powder

Salt and black pepper

1.5 cups brown rice, cooked

3 tbsp lime juice

2 tbsp olive oil

½ cup fresh cilantro, chopped

Salt

2 cups corn kernels (fresh, frozen or canned)

1 small red onion, finely diced

1 jalapeño, seeded and minced

¼ cup fresh cilantro, chopped

2 tbsp lime juice

2 tbsp Greek yogurt

1 tbsp mayo

1 tsp chili powder

Salt and black pepper

1 small avocado, sliced

½ cup crumbled queso fresco (or feta)

Fresh cilantro

Lime wedges

Marinate the chicken. Mix olive oil, lime juice, garlic, soy sauce, smoked paprika, cumin, oregano, chili powder, salt and pepper. Add chicken and coat to cover. Marinate for 15 minutes.
Prepare the cilantro lime rice. Mix cooked brown rice with lime juice, olive oil, cilantro, and salt.
Build the cilantro lime rice. Toss warm cooked brown rice with lime juice, olive oil, cilantro, and salt.
Grill the chicken. Heat a grill pan or cast iron pan on medium high until very hot. Add chicken and cook for 6-7 minutes per side, pressing down to get deep char marks, until cooked through and deeply blackened at the edges.
Rest and chop. Let the chicken rest for 5 minutes. Chop into bite size pieces.
Build the bowls. Spoon cilantro lime brown rice into one side of four wide bowls.
Arrange. Pile the charred chicken on top of the rice. Add the street corn salsa and sliced avocado in distinct sections.
Finish. Scatter crumbled queso fresco generously across the bowl. Shower with fresh cilantro. Serve with lime wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyMedium ⏰ 45m

Created last week

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