Smoky Southern Grill Chicken with Charred Corn Pico de Gallo

Allergens

N/A

Ingredients

• 1. 4 boneless, skinless chicken thighs 2. 1 cup fresh corn kernels (from 2 cobs) 3. 1/2 cup chopped red onion 4. 1/2 cup chopped tomatoes 5. 1/4 cup chopped fresh cilantro 6. 1 jalapeño, seeds removed and finely diced 7. 1 tablespoon lime juice 8. 1 tablespoon olive oil 9. 1 teaspoon smoked paprika 10. 1 teaspoon ground cumin 11. Salt and pepper, to taste

Instructions

1. Preheat your grill or grill pan over medium high heat.
2. In a small bowl, combine the corn kernels, red onion, tomatoes, cilantro, jalapeño, lime juice, and olive oil. Season with salt and pepper set aside.
3. In another small bowl, mix together the smoked paprika, ground cumin, salt, and pepper.
4. Pat dry the chicken thighs and season both sides with the spice mixture.
5. Grill the chicken for 5 6 minutes per side or until cooked through. Remove from grill and let rest for a few minutes.
6. Serve the Smoky Southern Grill Chicken with Charred Corn Pico de Gallo on the side, garnished with additional cilantro leaves.

Chef’s Insight

To enhance the smoky flavor, soak wooden skewers in water for 30 minutes before using them to thread the corn and vegetables.

Notes

For extra heat, leave some jalapeño seeds in the pico de gallo.