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Grilled Mojito Chicken and Cilantro-Rice Bowls with Avocado-Corn Salsa

The flavors of the Cuban mojito were the inspiration for these Grilled Mojito Chicken and Cilantro-Rice Bowls with Avocado-Corn Salsa. The flavors of lime, mint and honey pair quite well with the chicken serve with everyone’s favorite Cilantro-Lime Rice. We especially like the addition of the Avocado-Corn Salsa, which can be made even tastier with fresh summer corn.

I like the ease of preparation as most ingredients can be prepped ahead of time and set aside for serving later. I also like the serving these as “bowls” since the ingredients all come together to make a colorful feast for the eyes as well as the tongue.

Grilled Mojito Chicken and Cilantro-Rice Bowls with Avocado-Corn Salsa

4 servings

 Ingredients for Chicken

  • 3/4 cup freshly squeezed lime juice
  • Fine zest of lime from limes used for juicing
  • 1/2 cup light rum (substitute 4teaspoons rum extract) plus 1/2 cup water or orange juice)
  • 1/2 cup finely chopped fresh mint
  • 6 Tablespoons mint syrup or honey
  • 1 Tablespoon Riceland Rice Bran Oil
  • 1 Tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon smoked chipotle pepper
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 limes, quartered lengthwise
  • Fresh mint or parsley

 

Ingredients for Avocado-Corn Salsa

  • 1 1/2 cups frozen whole kernel corn, thawed
  • Riceland Rice Bran Oil
  • Salt
  • Pepper
  • 1 small red onion, diced
  • 1 small red or orange pepper, diced
  • 1/2 cup grape or cherry tomatoes, quartered
  • 1 jalapeño, seeded and finely diced, optional
  • 1/3 cup cilantro, finely chopped
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • Juice and fine zest of 1 lime

 

Directions for Avocado-Corn Salsa

  1.  In a cast iron skillet, over medium-high heat, grill corn to a light char. Set aside to cool completely.
  2. In a large, resealable bowl toss together corn with remaining ingredients, stirring well to combine.
  3. Set aside in the refrigerator until serving.

 

 Ingredients for Cilantro-Lime Rice

  • 1 cup Riceland Plump and Tender Medium Grain Rice
  • 2 cups water
  • 1 tablespoon Riceland Rice Bran Oil
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 1 teaspoon smoked chipotle pepper, option (added ingredient)
  • zest and juice from one lime
  • 1/2 bunch of cilantro, chopped (about 1/2 cup)

 

Directions for Cilantro-Lime Rice: https://www.riceland.com/blog/2015/nov/13/cilantro-lime-rice/

Directions for Bowls

  1. In a medium bowl, whisk together lime juice, lime zest, rum or rum extract, chopped mint, mint syrup, Riceland Rice Bran Oil, salt, black pepper and smoked chipotle pepper.
  2. Trim the chicken breasts of any fat and pound to an even thickness for grilling. If desired, slice in half widthwise for a quicker grill.
  3. Place chicken in a resealable bag and pour marinade over. Seal bag and turn to distribute marinade evenly. Chill in the refrigerator at least 4 hours, turning 2 times.
  4. Prepare Cilantro-Lime Rice. Set aside.
  5. Prepare Avocado-Corn Salsa; set aside in refrigerator.
  6. Remove chicken from bag, reserving marinade.
  7. Preheat a grill to medium high heat. Oil grill.
  8. Grill chicken turning once halfway through grilling, about 4-6 minutes per side. Baste the chicken with the reserved marinade as you grill.
  9. Transfer chicken to a plate or wire rack and cover with foil allowing it to rest for a few minutes before slicing.
  10. To serve: place a serving of Cilantro-Lime Rice in a shallow bowl. Top with sliced chicken breast pieces and a service of Avocado-Corn Salsa.
  11. Garnish with chopped cilantro, mint or parsley as desired. Add a quarter of lime to each bowl for squeezing over.

Post by Riceland bloger Debbie Arnold of DiningwithDebbie.net.