Crispy Chicken Thighs and Jalapeño Basil Corn Salad

When I tell you this recipe has been on REPEAT, I am not joking! This has been our favorite meal of the summer. Juicy, crispy chicken thighs paired with the tastiest jalapeño corn salad dressed with basil and lemon juice. It is the perfect summer dish, and you need to make this ASAP!

Prep Time: 10 minutes | Cook Time: 25-30 minutes

Serves: 4-6

Ingredients:

• For the chicken:

  • 2 lbs boneless, skinless chicken thighs

  • juice of 1 large lemon

  • 1/4 cup mayo

  • 1 tsp each of kosher salt, garlic powder, and onion powder

  • 1/2 tsp freshly cracked black pepper and smoked paprika

  • 1/4 tsp ground mustard (optional)

  • 2 tbsp extra virgin olive oil

• For the corn salad:

  • 2 lbs fresh sweet corn, kernels cut off of the cob

  • 1 jalapeño, seeds removed and finely diced

  • 1 tsp kosher salt

  • 1/2 tsp each of garlic powder and onion powder

  • 1/4 tsp each of smoked paprika and freshly cracked black pepper

  • 2 tbsp extra virgin olive oil

  • 1/4 cup fresh basil, finely chopped

  • juice of 1 large lemon

  • 2-3 tbsp mayo

Method:

1. First, for the chicken, combine the chicken thighs, mayo, lemon juice, and seasonings in a large Ziplock bag. Massage it around to ensure everything is well coated and combined. Set this in the fridge to marinate while we work on the corn salad.

2. In a small bowl, toss together the sweet corn, jalapeño, and the seasonings. Heat the 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the corn and jalapeño mixture. Sauté for about 10 minutes or until the corn is browned.

3. Remove from the heat and place in a small mixing bowl to cool off.

4. Wipe out the skillet, add 2 more tbsp of olive oil, and place it on medium-high heat again. Once the oil is hot, add the chicken thighs. You will probably have to work in two batches. Sear on both sides until golden and crispy, about 3 or so minutes per side. The mayo not only helps tenderize the chicken but also crisps it up nicely. Once the chicken reaches an internal temperature of 165°F, place it on a plate to rest. Repeat the same process for the rest of the chicken.

5. Once the corn has cooled off slightly, add the chopped basil, lemon juice, and mayo to the corn and stir to combine. You just want enough mayo to bind everything together—not so much that it overpowers the other fresh flavors within the salad. Start with 2 tbsp and work your way up if needed. Taste and adjust seasonings as needed.

6. Serve the crispy chicken thighs on top of a bed of corn salad, and enjoy!