Taco Seasoned Chicken Thighs with a Warm Corn and Tomato Salsa
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
Grilling the corn enhances its sweetness. Combining it with ripe tomatoes creates a deliciously light and refreshing salsa, which balances the warm, earthy spices in the taco seasoned chicken thighs for a perfectly scrumptious entrée.
Ingredients
- 4 Tbsp Olive Oil, divided
- 4 boneless skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp chipotle powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- 4 ears corn, husk removed
- 1 cup grape tomatoes, cut in half
- 1 avocado, cut into bite-sized pieces
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, roughly chopped
- 1 lime
- Salt and pepper, to taste
Instructions
- Preheat grill or grill pan to medium-high heat. Once hot brush with oil.
- Mix dry spices together and rub all over chicken thighs.
- Drizzle chicken thighs and corn with 2 tablespoons olive oil. Season with salt and pepper and place on grill. Grill chicken for 4-5 minutes per side until it reaches an internal temperature of 165 degrees Fahrenheit. Grill corn at the same time.
- Remove corn and chicken from the grill and allow chicken to rest while you make the salsa.
- Cut corn off the cob and place into a large bowl. Add in grape tomatoes, avocado, red onion, cilantro, remaining olive oil, and the juice of one lime; toss to coat and season to taste with salt and pepper.
- Place warm salsa on serving platter and top with grilled chicken thighs. Serve alongside your favorite Citarella sides and enjoy!
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