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Street Corn Chicken Rice Bowls Recipe

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4.2 from 49 reviews

These Street Corn Chicken Rice Bowls combine grilled marinated chicken thighs with zesty pickled onions, flavorful street-style corn salad, fragrant cilantro lime rice, and fresh avocado on a bed of crunchy romaine. Perfectly balanced with smoky, tangy, and spicy notes, this vibrant bowl is a crowd-pleaser ideal for a satisfying weeknight meal or casual outdoor gathering.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 1 1/2 pounds chicken thighs
  • 1 tablespoon olive oil
  • 1/4 cup lime juice
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon red pepper flakes (use less for less spicy)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Pickled Onions

  • 1 heaping cup thinly sliced red onion (100 grams)
  • 1/2 teaspoon salt
  • 1/2 cup white vinegar
  • 1 cup boiling water

Rice

  • 1 cup jasmine rice, rinsed
  • 1 cup water (or more, depending on the method used)
  • Pinch of salt
  • 1 tablespoon lime juice
  • 1/3 cup cilantro, roughly chopped

Street Corn Salad

  • 2 ears corn (about 1 1/2 heaping cups/240 grams)
  • 1 teaspoon olive oil
  • 1/4 cup full-fat Greek yogurt
  • 1 1/2 tablespoons mayo
  • 1 tablespoon lime juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1/2 cup cotija cheese (1 ounce)
  • 1/2 jalapeno, diced (about 2 tablespoons/20 grams)
  • 1/4 cup finely diced red onion (30 grams)
  • 1/4 packed cup cilantro, roughly chopped

Bowl Assembly

  • 4 packed cups chopped romaine
  • 1 large avocado, sliced
  • Extra cotija cheese, lime juice, fresh cilantro for serving

Instructions

  1. Make the chicken marinade: In a jar or bowl, combine olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, red pepper flakes, salt, and pepper. Stir or shake well to mix all ingredients evenly.
  2. Marinate the chicken: Place the chicken thighs in a baking dish and pour the marinade over them, ensuring all pieces are well coated. Cover and let them marinate for at least 30 minutes, up to 8 hours for deeper flavor infusion.
  3. Prepare the pickled onions: In a wide-mouth jar, add the thinly sliced red onions, salt, white vinegar, and boiling water. Shake the jar thoroughly to combine and set aside to pickle while preparing the rest of the meal.
  4. Cook the rice: Prepare jasmine rice according to package instructions. Once cooked, let it cool slightly, then stir in chopped cilantro, lime juice, and a pinch of salt to enhance the flavor.
  5. Grill the chicken: Preheat the grill to medium-high heat (400-450°F). Place the marinated chicken thighs directly over the hot zone and grill for 6-8 minutes. Then flip and move the chicken to indirect heat, cooking for an additional 5-10 minutes until internal temperature reaches 165°F and juices run clear.
  6. Prepare the street corn: Husk the corn and remove all silk. Rub the ears with olive oil, then grill directly on the hot grill, turning every few minutes for 10-15 minutes until nicely charred and cooked through. Let cool for a few minutes.
  7. Make the street corn salad: Cut the corn kernels off the cob into a medium bowl. Add Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, chili powder, salt, and pepper. Mix well, then fold in cotija cheese, diced jalapeno, finely diced red onion, and chopped cilantro. Adjust seasoning as needed and refrigerate until ready to serve.
  8. Assemble the bowls: Evenly divide the cilantro-lime rice, chopped romaine, street corn salad, grilled chicken, sliced avocado, and pickled onions among four bowls. Top with extra cotija cheese, fresh cilantro, and a squeeze of lime juice to finish.
  9. Enjoy! Serve immediately and savor the vibrant flavors of this delicious, colorful bowl.

Notes

  • Marinate chicken for at least 30 minutes but up to 8 hours for best flavor.
  • Adjust red pepper flakes and jalapeno according to your spice preference.
  • Rinsing jasmine rice helps achieve fluffy texture.
  • Pickled onions can be made ahead and stored in the refrigerator for up to 3 days.
  • If you don’t have a grill, chicken and corn can be cooked under a broiler or in a grill pan on the stovetop.
  • Use fresh lime juice for the best vibrant flavor.
  • This recipe can be made dairy-free by omitting cotija cheese and substituting Greek yogurt with a dairy-free alternative.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican-American
  • Diet: Halal

Find it online: https://ellarecipe.com/street-corn-chicken-rice-bowls-recipe/