Grilled Chicken with Zesty Mexican Street Corn Salad Over Rice ๐๐ฝ๐ถ๏ธ (Page  2 )  | January 24, 2025
	
 
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Instructions:
1. Marinate the Chicken:
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- In a bowl, whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Coat the chicken with the marinade and refrigerate for 30 minutes to 2 hours.
2. Prepare the Rice:
- Rinse rice and bring 3 cups of water to a boil.
- Add the rice, a pinch of salt, reduce heat to low, cover, and cook for 15-20 minutes.
- Fluff the rice and stir in lime juice and cilantro.
3. Grill the Chicken:
- Preheat grill or grill pan over medium-high heat.
- Grill chicken for 6-7 minutes per side or until it reaches 165ยฐF (75ยฐC). Let it rest for 5 minutes, then slice into strips.
4. Make the Mexican Street Corn Salad:
- Grill corn (if fresh) for 10 minutes until lightly charred.
- Combine the corn, mayo, sour cream, lime juice, chili powder, garlic powder, cotija cheese, cilantro, salt, and pepper.
5. Assemble the Dish:
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- Serve rice on a plate, top with grilled chicken, corn salad, avocado, tomato, cilantro, and lime wedges.
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