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Grilled Chicken with Avocado Salsa & Charred Corn Salad Recipe

Grilled Chicken with Avocado Salsa & Charred Corn Salad recipe

Stashcook

This is a yummy grilled chicken dish with a twist. It has a creamy avocado salsa and a tasty corn salad. You cook the chicken with spices and serve it with the salsa and salad. It's a fun meal for dinner with family or friends.

Ingredients

1.5 lbs chicken thighs, boneless skinless
1/2 small bunch cilantro, minced
3 ears corn, husked and halved
1/2 cup crumbled cotija cheese
1 pint cherry tomatoes, quartered
2 avocados, diced
1 lemon, juiced
1/2 red bell pepper, diced
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1/2 teaspoon garlic powder
1 tablespoon honey
1 tablespoon hot sauce
1/2 teaspoon salt

Method

1
In a large bowl, mix hot sauce, olive oil, honey, chili powder, cumin, garlic powder, and salt to create the marinade.
2
Add the chicken thighs to the marinade, ensuring they are well coated. Set aside to marinate for at least 10 minutes.
3
Preheat a grill pan or outdoor grill over medium-high heat.
4
Grill the corn cobs, turning occasionally, until they are charred and cooked, about 5 minutes. Set aside to cool.
5
In a medium bowl, combine lemon juice, minced cilantro, black pepper, and additional salt to taste to make the dressing.
6
In another bowl, mix the diced avocados, quartered cherry tomatoes, and diced red bell pepper with half of the cilantro-lemon dressing to create the avocado salsa.
7
Once the corn is cool enough to handle, cut the kernels off the cobs and place them in a bowl. Add the cotija cheese, sour cream, mayonnaise, and the remaining cilantro-lemon dressing to the corn. Mix well to create the charred corn salad.
8
Grill the marinated chicken thighs until they are charred and fully cooked, about 4 minutes per side.
9
To serve, place the grilled chicken on plates and top with the avocado salsa. Serve the charred corn salad on the side.

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