Paprika Rubbed Grilled Chicken Thighs with Corn Salad

• 6 bone-in, skin-on chicken thighs
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• Salt and pepper to taste

Steps

1. 1 In a small bowl, mix paprika, garlic powder, onion powder, oregano, salt, and pepper.
2. 2 Rub the spice mixture evenly over the chicken thighs.
3. 3 Preheat grill to medium-high heat. Grill chicken for 25 minutes, turning once, until cooked through.
4. 4 While chicken cooks, combine corn, cherry tomatoes, red onion, and cilantro in a large bowl.
5. 5 Whisk together olive oil, lime juice, cumin, salt, and pepper in a small bowl.
6. 6 Pour dressing over the corn mixture and toss to coat.
7. 7 Once chicken is done, let it rest for 5 minutes before serving with the corn salad.

Equipment

• Grill
• Mixing bowls
• Whisk

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add jalapeños to the corn salad for a spicy kick.

Substitutions

• If fresh corn isn’t available, use frozen corn, thawed and drained.
• Use parsley instead of cilantro if preferred.

Pairings

• Fresh limeade
• Grilled vegetable skewers

Nutrition

Tips

• For extra flavor, marinate the chicken with the spice rub for at least 30 minutes before grilling.
• Grill corn directly on the grill for a smoky addition to the salad.

Storage

Store chicken and corn salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven for 10 minutes.

Freezing: Chicken thighs freeze well for up to 3 months. Thaw in the refrigerator before reheating. Corn salad does not freeze well.

Serving Suggestions

• Serve with a side of warm tortillas or crusty bread.
• Pairs well with a fresh avocado salsa.

FAQ