Fresh Street Corn Honey Lime Chicken Bowl
A vibrant and wholesome bowl combining the flavors of Mexican street corn with honey lime chicken, served over a bed of rice.
Equipment
- 1 grill
- 1 mixing bowl large
- 1 knife for slicing chicken
Ingredients
Chicken Marinade
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 4 ears of corn husked
- 2 cups cooked rice
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
Preparation
- Combine honey, lime juice, olive oil, garlic powder, chili powder, salt, and pepper in a bowl. Add chicken breasts, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes.
- Preheat the grill to medium-high. Grill the corn for 10-15 minutes, turning occasionally until charred and cooked through.
Serving
- Slice the grilled chicken. Place rice in bowls, top with sliced chicken, corn kernels, cotija cheese, and cilantro. Serve with lime wedges.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Use fresh lime juice for a vibrant flavor. Let the chicken rest after grilling to retain its juices. Ingredient Substitutions: You can substitute cotija cheese with feta if unavailable. How to Serve: Serve with lime wedges and your choice of toppings. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Marinate the chicken overnight for deeper flavor.