Southern Grill Dinner: Smoky Chicken Thighs with Charred Corn and Creamy Mac & Cheese

Allergens

Dairy, Gluten

Ingredients

• 4 bone
• in, skin
• on chicken thighs 1/2 cup smoky barbecue sauce 3 ears fresh corn, shucked and cut off the cob 8 oz elbow macaroni 2 cups sharp cheddar cheese, grated 1 cup whole milk 4 tablespoons unsalted butter 1/2 teaspoon smoked paprika Salt and pepper, to taste

Instructions

1. Preheat your grill or grill pan to medium high heat.
2. Season the chicken thighs with salt and pepper, then brush with the barbecue sauce.
3. Grill the chicken thighs for 7 8 minutes per side, basting occasionally with more sauce until cooked through and golden brown. Remove from the grill and let rest.
4. In a large pot of boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
5. In the same pot, melt the butter over medium heat. Add the corn and cook for 3 4 minutes, stirring occasionally until charred. Season with smoked paprika, salt, and pepper.
6. Stir in the cooked macaroni, milk, and cheddar cheese, cooking until the sauce is smooth and creamy.
7. Serve the grilled chicken thighs alongside the charred corn and creamy mac & cheese, garnished with a sprinkle of smoked paprika.

Chef’s Insight

For an extra touch of smokiness, consider adding a sprinkle of smoked paprika to the mac & cheese sauce or even rubbing it onto the chicken thighs before grilling.

Notes

This Southern-style dinner is perfect for a special occasion or a fun weekend meal with family and friends. The combination of smoky chicken thighs, charred corn, and creamy mac & cheese creates an unforgettable culinary experience that will transport you straight to the heart of the South.