Smoky Chipotle Lime Chicken Drumsticks with Corn Salad

• 6 chicken drumsticks
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• Zest and juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper
• 2 cups cooked corn kernels
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice

Steps

1. 1 In a bowl, combine smoked paprika, cumin, chili powder, chipotle powder, lime zest and juice, olive oil, salt, and pepper. Add chicken drumsticks, toss to coat, and let marinate for at least 15 minutes.
2. 2 Preheat oven to 400°F. Place drumsticks on a lined baking sheet and bake for 40 minutes or until cooked through.
3. 3 While the chicken is baking, mix cooked corn, diced bell pepper, red onion, cilantro, and lime juice in a large bowl.
4. 4 Once chicken is done, let it rest for 5 minutes before serving alongside the corn salad.

Equipment

• Baking sheet
• Baking dish or oven-safe skillet

Variations

• Substitute chicken thighs for drumsticks for a juicier option.
• Add black beans to the corn salad for extra protein.

Substitutions

• If chipotle chili powder is unavailable, use regular chili powder with a dash of smoked paprika.
• Use frozen corn if fresh or canned is not available.

Pairings

• A vibrant margarita.
• A side of refried beans.

Nutrition

Tips

• For extra smoky flavor, grill the chicken instead of baking.
• Add diced avocado to the corn salad for a creamy texture.

Storage

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

Freezing: Chicken can be frozen for up to 3 months. Thaw overnight in the fridge and reheat thoroughly. Do not freeze the corn salad.

Serving Suggestions

• Serve with warm tortillas and a squeeze of fresh lime.
• Pair with a crisp, refreshing cucumber salad.

FAQ