Recipes

  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

1. Preheat grill or grill pan to medium-high heat. Once hot brush with oil.
2. Mix dry spices together and rub all over chicken thighs.
3. 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.
4. Remove corn and chicken from the grill and allow chicken to rest while you make the salsa.
5. 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.
6. Place warm salsa on serving platter and top with grilled chicken thighs. Serve alongside your favorite Citarella sides and enjoy!