Smoky Paprika Chicken Thighs with Charred Corn Salsa

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups fresh corn kernels (about 3 ears)
• 1 small red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken thighs dry and season with smoked paprika, garlic powder, salt, and pepper.
3. 3 Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5 minutes, then flip and transfer skillet to the oven for 25 minutes.
4. 4 While chicken cooks, heat remaining olive oil in another skillet. Add corn and char slightly, about 3-4 minutes.
5. 5 Transfer corn to a bowl and mix with bell pepper, red onion, jalapeño, cilantro, lime juice, cumin, and salt.
6. 6 Remove chicken from oven and let rest for 5 minutes before serving with the salsa on top.

Equipment

• Oven-safe skillet
• Skillet for corn

Variations

• Substitute chicken thighs with boneless breasts for a leaner option.
• Add diced tomatoes to the salsa for extra tang.

Substitutions

• Use ground cumin for the smoky flavor if paprika isn't available.
• Substitute fresh cilantro with parsley if needed.

Pairings

• Warm corn tortillas
• Black beans
• Avocado salad

Nutrition

Tips

• For extra smoky flavor, grill the chicken instead of oven-roasting.
• If fresh corn isn’t available, use frozen corn and sauté until heated through.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with warm tortillas and a side of black beans.
• Pairs well with a fresh avocado salad.

FAQ