“CookJunkie’s Famous Southern Grill Lunch: Firecracker Chicken with Smoky Corn on the Cob”

Allergens

Gluten, Dairy (if sensitive to dairy, substitute butter with an oil of your choice)

Ingredients

• 4 large bone
• in, skin
• on chicken thighs
• 1/2 cup all
• purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons unsalted butter, melted
• 6 ears of fresh corn, husked and silks removed
• 1/4 cup olive oil

Instructions

1. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, ground black pepper, salt, and cayenne pepper (if using).
2. Dredge each chicken thigh in the seasoned flour mixture, shaking off excess flour. Set aside.
3. Preheat a grill or grill pan to medium high heat. Brush the corn with olive oil and place on the grill. Cook for 10 12 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and set aside.
4. Place the chicken thighs on the grill and cook for 6 8 minutes per side or until cooked through. Baste with melted butter during the last few minutes of cooking to achieve a golden brown skin. Remove from the grill and let rest for a few minutes.
5. Slice each chicken thigh into thick strips and arrange on top of the grilled corn. Serve immediately.

Chef’s Insight

For an extra kick, mix up a spicy sauce using your favorite hot sauce and serve on the side.

Notes

Cook the chicken thighs until they reach an internal temperature of 165°F (74°C).