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Grilled Chicken Street Taco Bowls - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • Marinade: 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice (plus 1 teaspoon zest)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Base: 3 cups cooked rice (white, brown, or cilantro-lime rice) or cauliflower rice
  • Toppings: 1 cup finely shredded green or red cabbage
  • 1/2 small red onion, thinly sliced or finely diced
  • 1 ear corn, grilled and kernels cut off (or 1 cup canned/frozen, drained and warmed)
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced or diced
  • 1/3 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1 jalapeño, thinly sliced (optional)
  • Sauce Options: Salsa verde or red salsa, chipotle crema (see note), or plain Greek yogurt/sour cream
  • Chipotle Crema (optional): 1/3 cup sour cream or Greek yogurt + 1 tablespoon adobo sauce from canned chipotles + squeeze of lime + pinch of salt

Method
 

  1. Mix the marinade. In a bowl, combine olive oil, lime juice and zest, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. It should smell bright and smoky.
  2. Prep the chicken. Pat chicken dry. If using breasts, pound to even thickness so they cook evenly. Add chicken to the marinade, toss to coat, and let sit at least 20–30 minutes (or up to 8 hours in the fridge).
  3. Preheat your grill or pan. Heat a grill to medium-high or set a cast-iron grill pan/skillet over medium-high. Lightly oil the grates or the pan.
  4. Cook the base. While the grill heats, cook rice according to package directions. For extra flavor, stir in chopped cilantro, a squeeze of lime, and a pinch of salt. Keep warm.
  5. Grill the chicken. Shake off excess marinade. Grill thighs 5–6 minutes per side (breasts 4–5 minutes per side) until nicely charred and internal temp hits 165°F (74°C). Rest 5–10 minutes, then slice into bite-size strips.
  6. Grill the corn (optional). If using fresh corn, toss it on the grill for 6–8 minutes, turning until lightly charred. Slice kernels off the cob.
  7. Prep the toppings. Shred cabbage, slice onion and jalapeño, halve tomatoes, dice avocado, and chop cilantro. Stir together chipotle crema if using.
  8. Assemble the bowls. Spoon warm rice into bowls. Top with sliced chicken, cabbage, corn, tomatoes, onion, avocado, and cilantro. Add jalapeño if you like heat.
  9. Finish with sauce and lime. Drizzle with salsa or crema. Squeeze fresh lime over the top. Taste and add a pinch of salt if needed.
  10. Serve. Enjoy right away while the chicken is warm and the toppings are crisp.