Grilled Chicken with Zesty Mexican Street Corn Salad Over Rice πŸ—πŸŒ½πŸŒΆοΈ (Page 2 ) | January 24, 2025
Annonce:

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 165Β°F (75Β°C). 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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