Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
45 Mins
Total Time
2 Hours 45 Mins
Yield
Serves 4

How to Make It

Step 1

To prepare chicken, place first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning after 1 hour.

Step 2

Preheat oven to 375°.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Remove chicken from bag; discard marinade. Add chicken to pan, meaty sides down; sauté 3 minutes. Turn chicken over; place skillet in oven. Bake at 375° for 10 minutes or until chicken is done. Let chicken stand 5 minutes.

Step 4

To prepare rice, cook rice for 15 minutes in boiling water; drain. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 2 tablespoons onions to pan; sauté for 30 seconds, stirring constantly. Add rice, corn, and 1 tablespoon soy sauce; sauté for 5 minutes, stirring occasionally. Remove from heat; stir in basil. Divide rice evenly among 4 plates, and top each serving with 2 chicken thighs. Grate lime rind over chicken. Cut lime into wedges, and serve with chicken.

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