
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
40 mins
Cal/Serv:
974
These bowls are full of punchy citrusy flavor with a kick of heat from fresh jalapeños and chipotle mayo. This is an ideal summer lunch or dinner featuring sweet corn, lime, and honey-marinated chicken, and fluffy white rice. It’s a straightforward yet satisfying meal that’ll please everyone’s palates. Read on for some tips on how to make it:
The chicken:
The juicy seared chicken thighs are the star of these bowls. They’re marinated in a sweet and savory sauce made with olive oil, lime juice, fresh cilantro, plenty of garlic, and a touch of honey. The dark meat of chicken thighs is more flavorful and tends to stay more moist than chicken breast, but you could use breasts if you prefer; they may take a little longer to cook, so a digital-read thermometer is your best bet here.
The rice:
Adding fresh corn kernels to the steamed basmati rice helps bulk it up and provides a sweet summery crunch to the base of these bowls. You can use fresh or frozen corn, but if you’re using frozen, be sure to thaw it and drain (patting dry is fine) it well before adding it to the rice.
The toppings:
Feel free to mix up your bowl toppings however you like. We recommend crumbled salty cotija cheese (feta or queso fresco would work well too), creamy avocado, thinly sliced jalapeño for spice lovers, and lime wedges on the side. A simple chipotle mayo also gives some heat and creaminess to your bowls. If you’re not seeking heat, adjust the spice level in your sauce by using more or less adobo.
If you make these Mexican corn and chicken bowls, be sure to leave your thoughts below with a comment and rating!
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Ingredients
Chicken
- 1
jalapeño, seeds removed, finely chopped
- 3
cloves garlic, finely grated
- 1/2 cup
coarsely chopped fresh cilantro leaves
- 1/4 cup
fresh lime juice
- 1 Tbsp.
honey
- 1 tsp.
kosher salt
- 1/3 cup
plus 2 Tbsp. extra-virgin olive oil, divided
- 1 lb.
boneless, skinless chicken thighs
Rice
- 1 tsp.
kosher salt
- 1 cup
basmati rice, rinsed
- 2 cups
fresh or frozen, thawed corn kernels
- 1/2 cup
coarsely chopped fresh cilantro leaves
- 2 Tbsp.
fresh lime juice
- 1 tsp.
extra-virgin olive oil
Toppings
- 1/2 cup
mayonaise
- 1
to 2 Tbsp. sauce from canned chipotle chiles in adobo
- 1 tsp.
fresh lime juice, plus lime wedges for serving
Kosher salt
- 1
jalapeño, sliced
- 1
avocado, chopped
- 1/2 cup
crumbled cojita or feta
Fresh cilantro leaves, for serving
Directions
Chicken
- Step 1In a large zip-top plastic bag or bowl, combine jalapeño, garlic, cilantro, lime juice, honey, salt, and 1/3 c. oil. Add chicken and toss to coat. Seal bag or cover bowl and marinate at least 20 minutes at room temperature or refrigerate up to 4 hours.
- Step 2Remove chicken from marinade; discard excess marinade. Pat chicken dry with paper towels.
- Step 3In a large heavy skillet over medium-high heat, heat remaining 2 Tbsp. oil. Working in batches if necessary, cook chicken, turning occasionally and reducing heat to medium if browning too fast, until cooked through and lightly charred on both sides, 4 to 6 minutes per side. Transfer chicken to a cutting board and slice into bite-sized pieces.
Rice
- Step 1In a medium saucepan, season 1 3/4 c. water with salt and bring to a boil. Add rice, cover, and reduce heat to low. Simmer until rice is tender and water is absorbed, about 12 minutes. Remove from heat.
- Step 2Add corn, cover, and let steam 10 minutes. Fluff rice and corn with a fork and stir in cilantro, lime juice, and oil.
Toppings
- Step 1In a small bowl, whisk mayonnaise, adobo sauce to taste, and lime juice; season with salt.
- Step 2Divide rice among bowls. Top with chicken, jalapeños, avocado, and cojita. Drizzle with chipotle mayo and top with cilantro. Serve with lime wedges alongside.
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