Description
A vibrant and flavorful Mexican-inspired rice bowl featuring marinated grilled chicken, smoky Mexican street corn salad, fresh cilantro, and zesty lime. This dish is perfect for a summer dinner, combining smoky, savory, and tangy flavors in a wholesome bowl.
Ingredients
Marinade + Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1/4 cup soy sauce (or tamari or coconut aminos)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
Mexican Street Corn Salad:
- 2 cups grilled corn kernels (approx. from 3-4 ears of corn)
- 1/3 cup mayonnaise
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1-2 tablespoons lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup red onion, diced
- 1/4 cup cotija cheese, crumbled
Other Rice Bowl Options + Toppings:
- 4 cups cooked rice (your choice of variety)
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Additional fresh cilantro leaves
- Sour cream
- 1-2 avocados, sliced
Instructions
- Marinate Chicken: In a medium bowl or container, whisk together 1/4 cup soy sauce, 2 tablespoons olive oil, 2 teaspoons Worcestershire sauce, 2 teaspoons minced garlic, and 1 teaspoon lemon juice. Add the chicken breasts, ensuring each piece is fully coated. Cover and refrigerate for at least 15 minutes or up to 1 hour to let flavors infuse.
- Prep Grill: Heat your grill to medium heat, about 400-450°F, and clean the grates thoroughly to prevent sticking.
- Sear Chicken: Remove chicken from marinade, letting excess drip off. Place chicken directly over the flame (direct heat) and cook for 4-6 minutes on each side to get a nice sear and grill marks.
- Finish Cooking Chicken: Move the chicken to an indirect heat area on the grill, keeping the temperature the same. Cook for an additional 5-7 minutes without flipping. Use a meat thermometer to check that the thickest part of the chicken reaches 160°F.
- Rest Chicken: Remove chicken from grill and let it rest for at least 5 minutes. During this time, the internal temperature will rise to about 165°F, ensuring it is safe and juicy. After resting, slice or cube the chicken for serving.
- Grill Corn: Heat the grill to 450°F. Shuck the ears of sweet corn and place them on a plate or baking sheet. Lightly drizzle olive oil over each ear and massage it in. Sprinkle lightly with salt. Grill corn over direct high heat, turning every 2-3 minutes, for about 8-10 minutes until the corn is slightly charred. Remove from grill and let cool slightly.
- Prepare Street Corn Salad: Carefully cut the kernels off the grilled corn ears with a sharp knife and place them into a large mixing bowl. Add 1/3 cup mayo, 1/4 cup crumbled feta cheese, 2 tablespoons chopped cilantro, 1-2 tablespoons lime juice, 1/2 tablespoon minced garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/4 cup diced red onion, and 1/4 cup crumbled cotija cheese. Stir thoroughly to combine all ingredients evenly. Taste and adjust seasoning if needed by adding more lime juice, chili powder, or cheese.
- Assemble Bowls: Divide 4 cups of cooked rice evenly among four bowls. Top each with sliced or cubed grilled chicken and a generous scoop of the Mexican street corn salad.
- Customize and Serve: Garnish bowls with additional fresh cilantro, jalapeño slices, lime wedges, black beans, cherry tomatoes, sour cream, and sliced avocado as desired. Serve immediately and enjoy your colorful, flavorful rice bowl!
Notes
- Marinate chicken up to 1 hour for best flavor, but no less than 15 minutes for some infusion.
- Use a meat thermometer to ensure chicken is cooked safely and perfectly juicy.
- Grilling the corn until slightly charred gives authentic smoky flavor to the corn salad.
- Customize your bowl with additional toppings to suit your taste preferences or dietary needs.
- Leftover grilled chicken and street corn salad can be refrigerated and used within 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner/Entree
- Method: Grilling
- Cuisine: Mexican-Inspired
