Directions
- 1Cook corn in boiling water.
- 2Season chicken thighs with smoky chili seasoning and broil in the oven at 500 for about 10-15 minutes.
- 3Cut the corn off the cob.
- 4Prepare the salad using corn as a base, add peaches, jalapeños, cilantro, red onion, and avocado.
- 5Make the dressing with lime juice, honey, salt, and pepper.
- 6Combine the salad and dressing, and top with cilantro and a drizzle of honey.
- 7Serve the chicken with the salad.
Ingredients
- 2 pieces ears of corn
- 2 pieces peaches
- 0.5 small red onion
- 0.25 cup cilantro
- 1 piece jalapeño
- 1 piece avocado
- 1 piece lime
- 1 tbsp honey
- 0 salt
- 0 pepper
- 6 pieces chicken thighs
- 1 tbsp tj's crunchy chili onion
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
Equipment
potbarbecueovenglass baking dishknifecutting boardbowl
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