The Grilled Chicken That Makes Summer Feel Like Summer

Bone-in, skin-on chicken thighs are the most forgiving cut you can put on a grill — they stay juicy over high heat while the skin blisters and crisps in a way breasts simply never will. Here, they meet a charred corn salsa that takes five minutes to throw together and an avocado crema that doubles as a dip for anything else on the table. The whole dinner is on the plate in about 40 minutes, it photographs like something from a restaurant menu, and it requires zero oven time. That is a Friday night worth planning for.

What You'll Need

• 4 bone-in, skin-on chicken thighs (about 2.5 lbs total)
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cumin
• 2 ears fresh corn, husked
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons fresh lime juice, divided
• 2 ripe avocados
• 1/3 cup sour cream or full-fat Greek yogurt
• 1 small garlic clove, grated
• 1/4 teaspoon kosher salt, plus more to taste

How to Make It

1. Pat the chicken thighs completely dry with paper towels — this is the single most important step for crispy skin.
2. In a small bowl, combine the smoked paprika, garlic powder, 1 teaspoon salt, black pepper, and cumin. Rub 1 tablespoon of olive oil over the thighs, then coat them evenly with the spice mixture. Let them sit at room temperature for 15 minutes while the grill heats.
3. Heat a gas or charcoal grill to medium-high (about 425°F). Brush the grates clean and oil them lightly.
4. Place the corn ears directly on the grill. Cook, turning every 2 to 3 minutes, until the kernels are charred in spots and cooked through, about 10 to 12 minutes total. Remove and let cool slightly.
5. Add the chicken thighs skin-side down. Grill without moving them for 6 to 7 minutes, until the skin is deeply golden and releases easily from the grates.
6. Flip the thighs and continue grilling over medium heat, lid closed, for another 10 to 12 minutes, until an instant-read thermometer inserted near the bone reads 165°F.
7. While the chicken finishes, cut the corn kernels off the cobs directly into a bowl. Add the cherry tomatoes, red onion, jalapeño, cilantro, 1 tablespoon of lime juice, the remaining tablespoon of olive oil, and a pinch of salt. Toss and taste for seasoning.
8. Make the avocado crema: combine the avocado flesh, sour cream, grated garlic, remaining tablespoon of lime juice, and 1/4 teaspoon salt in a blender or food processor. Blend until completely smooth. Adjust salt to taste.
9. Rest the chicken for 5 minutes, then spoon the avocado crema onto a platter, set the thighs on top, and pile the corn salsa over everything. Serve immediately with extra lime wedges.

Tips & Variations

• No fresh corn: Frozen corn works well here. Spread the thawed kernels in a single layer in a dry cast-iron skillet over high heat and cook without stirring for 3 to 4 minutes until charred. You will get similar color and sweetness with minimal effort.
• Make the crema ahead: The avocado crema keeps for up to 24 hours in the refrigerator if you press plastic wrap directly against the surface before sealing the container. A squeeze of extra lime juice stirred in before serving refreshes the color and brightness.
• Serving ideas: Slice the chicken off the bone and serve everything tucked into warm flour tortillas for a crowd. The salsa and crema also work beautifully alongside grilled fish or spooned over a simple grain bowl the next day.

Summer cooking should feel this uncomplicated — one grill, one platter, maximum payoff. If you want more weeknight dinners that deliver this kind of flavor without the planning overhead, Curate My Plate builds a full week of meals around recipes like this one in minutes. Plan your week in minutes — free at curatemyplate.com.