Grilled Chicken Bowl with Corn, Jalapeños & Creamy Sauce
Ingredients:
For the Grilled Chicken:
2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
For the Corn:
4 ears fresh corn, shucked and halved
1 tablespoon olive oil
Salt and pepper, to taste
For the Creamy Sauce:
1 cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon lime juice
1 teaspoon honey
½ teaspoon chili powder
¼ teaspoon cumin
Salt and pepper, to taste
For the Bowl:
1 cup cooked corn kernels
½ cup chopped cilantro
¼ cup chopped jalapeños (adjust to your heat preference)
Lime wedges for serving
Instructions:
Prepare the Grilled Chicken:
In a large bowl, combine the chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat the chicken evenly.
Grill the chicken over medium heat for 8-10 minutes per side, or until fully cooked and slightly charred. Let it rest for a few minutes before slicing.
Prepare the Grilled Corn:
Brush the corn with olive oil and season with salt and pepper.
Grill the corn over medium heat for 5-7 minutes per side, turning occasionally, until slightly charred. Let it cool slightly, then cut off the kernels.
Make the Creamy Sauce:
In a medium bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, chili powder, cumin, salt, and pepper until smooth and creamy.
Assemble the Bowls:
Divide the cooked corn kernels among four bowls.
Top with sliced grilled chicken, chopped cilantro, and jalapeños.
Drizzle generously with the creamy sauce.
Serve immediately with lime wedges.
Tips:
Adjust the amount of jalapeños based on your spice tolerance. For less heat, use fewer jalapeños or remove the seeds.
For added smokiness, grill the chicken and corn over indirect heat with wood chips or chunks.
If you’re short on time, you can use pre-cooked corn kernels