Chili-Lime Chicken Thighs with Charred Corn
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 2 cupscorn (fresh or frozen)
- 2lime
- 4 clovesgarlic
- 1½ teaspoonchili powder
- ¾ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupcilantro
- 1jalapeño
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 1 jalapeño into thin rounds (remove seeds for less heat).
Method
- 01
Pat 6 chicken thighs dry with paper towels. In a small bowl, mix together 1 1/2 teaspoons chili powder, 3/4 teaspoon smoked paprika, 1/4 teaspoon cayenne, and a pinch of salt and black pepper.
- 02
Season both sides of the chicken thighs generously with the spice blend.
- 03
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken skin-side down and sear for 7–8 minutes, undisturbed, until the skin is golden and crispy.
- 04
Flip the chicken and cook for another 5–6 minutes on the other side.
- 05
Push the chicken to the edges of the pan. Add 2 cups corn to the center and cook, stirring occasionally, for 3–4 minutes until lightly charred.
- 06
Squeeze the juice of 2 limes over everything and toss gently to coat. Cook for 1–2 minutes more until the chicken reaches an internal temperature of 165°F.
- 07
Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with cilantro and thin slices of jalapeño.
Spice Tips
For deeper heat, increase cayenne to 1/2 teaspoon or add a pinch of habanero powder. For smokier spice, use hot smoked paprika instead of regular. A dollop of sour cream or Mexican crema on the side cools the fire while keeping the bold flavors intact.