Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 3 tbsp honey
- 3 limes
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 ears fresh corn
- 1 jalapeño
- 1/2 red onion
- 1 red bell pepper
- 1/4 cup fresh cilantro
- 1 tbsp olive oil
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Instructions
- Whisk together honey, lime juice, lime zest, minced garlic, olive oil, cumin, smoked paprika, chili powder, salt, and pepper in a bowl to make the marinade.
- Place chicken thighs in a large zip-lock bag or shallow dish, pour marinade over them, seal, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat your grill to medium-high heat, around 400°F, and oil the grates well to prevent sticking.
- Remove chicken from marinade and shake off excess; place skin-side down on the grill and cook for 6 to 7 minutes until the skin is deeply golden and releases easily from the grates.
- Flip the chicken and continue grilling for another 6 to 8 minutes until an instant-read thermometer reads 165°F; transfer to a plate and rest for 5 minutes.
- While the chicken grills, brush the corn ears and jalapeño halves with olive oil and place directly on the hot grill, turning occasionally, for 8 to 10 minutes until nicely charred in spots.
- Let the corn cool slightly, then cut the kernels off the cob with a sharp knife and finely chop the charred jalapeño.
- Combine corn kernels, chopped jalapeño, red onion, red bell pepper, and cilantro in a bowl; drizzle with olive oil and a squeeze of lime juice, season with salt, and toss to combine.
- Serve grilled chicken thighs topped generously with the charred corn salsa and garnish with extra cilantro and lime wedges.