Street Corn Grilled Chicken Rice Bowls
Recipes BBQ and grilling Chicken Main Dish Meal ideas Mexican
Description
Everyone will rave about how good these Mexican inspired bowls are. They're easy to make with simple ingredients and are super delicious.
Ingredients
Grilled Chicken:
4 small boneless, skinless chicken breasts
chicken marinade, store bought or homemade from your favorite recipe
Mexican Street Corn Salad:
2 c. grilled corn from about 3-4 cobs
olive oil
1/3 c. mayonnaise
1/4 c. crumbled feta cheese
2 T. fresh cilantro, chopped
1-2 T. lime juice
1/2 T. minced garlic
1/2 t. chili powder
1/4 t. paprika
1/4 t. kosher salt
1/8 t. ground black pepper
1/4 c. diced red onion
1/4 c. crumbled cotija cheese
Rice Bowl Toppings:
4 c. cooked rice, any kind
canned black beans, drained
Directions
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Prepare the Chicken:
Place the chicken breasts in a shallow dish; pour the marinade over them, until they’re well-coated. Cover. Refrigerate for at least 15 minutes, or up to 1 hour.
Preheat the grill to medium heat to 400-450 degrees F.
Remove the chicken from the marinade, allowing excess to drip off.
Grill the chicken over direct heat for 4-6 minutes per side, until grill marks form.
Move the chicken to indirect heat; cook for another 5-7 minutes, until the internal temperature reaches 160 degrees F.
Allow chicken to rest for at least 5 minutes. The temperature will rise to 165 degrees F as it rests.
Slice the chicken.
Mexican Street Corn Salad:
Preheat the grill to 450 degrees F. Lightly coat the shucked corn with olive oil; sprinkle with salt.
Grill the corn on direct heat, turning every 2-3 minutes for a total of 10-12 minutes until slightly charred.
Let the corn cool; cut off the kernels.
In a large bowl, combine the grilled corn, mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir to combine; season to taste.
Bowls:
Add the cooked rice, grilled chicken, and Mexican street corn salad to a bowl.
Add your favorite toppings, like cilantro, jalapeño slices, black beans, tomatoes, avocado slices, lime wedges, or sour cream.
Serve.
4 servings.