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Street food has an undeniable charm, offering a burst of flavors that awaken the senses and transport you to vibrant markets filled with sizzling grills and aromatic spices. It’s no wonder that street food is beloved worldwide, celebrated for its ability to showcase local ingredients and culinary traditions in a portable format. In our Flavor-Packed Street Corn Chicken Rice Bowl, we capture the essence of this beloved cuisine and present it in a comforting, hearty meal perfect for family dinners or meal prep.

Flavor-packed Street Corn Chicken Rice Bowl

Experience the vibrant taste of street food with our Flavor-Packed Street Corn Chicken Rice Bowl recipe. This hearty meal combines marinated grilled chicken thighs, a delicious street corn topping, and fluffy rice for a satisfying dish. The zesty marinade enhances the chicken, while grilled corn adds sweetness and creaminess. Perfect for family dinners or meal prep, this bowl is both nutritious and customizable to suit any dietary needs. Dive into flavor today!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

2 tbsp olive oil

2 tbsp lime juice

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

Salt and pepper, to taste

For the Street Corn Topping:

2 ears of corn, grilled and kernels removed (or 1 can of sweet corn, drained)

1/4 cup mayonnaise

1/4 cup crumbled cotija cheese (or feta cheese)

1 tbsp lime juice

1/4 tsp smoked paprika

1 tbsp fresh cilantro, chopped

Salt, to taste

For the Rice Bowl:

2 cups cooked white or brown rice

1 cup black beans, drained and rinsed

1 avocado, sliced

1/4 cup diced red onion

1 lime, cut into wedges (for serving)

Extra cilantro for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs and coat them evenly in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.

    Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Allow to rest for 5 minutes before slicing.

      Prepare the Street Corn Topping: In a bowl, mix the grilled corn kernels with mayonnaise, cotija cheese, lime juice, smoked paprika, cilantro, and salt. Stir until well combined and set aside.

        Assemble the Rice Bowl: In serving bowls, layer the cooked rice at the bottom, followed by black beans, grilled chicken slices, street corn topping, avocado slices, and diced red onion.

          Garnish and Serve: Top with extra cilantro, if desired, and serve with lime wedges on the side for drizzling over the bowl.

            Prep Time, Total Time, Servings: 20 min | 1 hr | 4 servings