Go Back
Street corn chicken rice bowl

Street corn chicken rice bowl

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 cup long-grain rice
  • 2 ears of corn husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese crumbled
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings:
  • Chopped cilantro
  • Diced avocado
  • Sliced jalapeños
  • Hot sauce

Instructions
 

  • Combine Chicken Marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or other glass container. Pour marinade over top and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour). Heat grill to medium heat (approximately 400/450 degrees F).Remove chicken from marinade (let excess drip off)  and place chicken on direct heat (direct flame) and cook at medium heat for 4-6 minutes per side.Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this part because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your meat thermometer.Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees F (at thickest part of the breast).Cut into slices or cubes