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Grilled Chicken with Avocado Salsa & Charred Corn Salad Recipe

Name: Grilled Chicken with Avocado Salsa & Charred Corn Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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

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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

In a large bowl, mix hot sauce, olive oil, honey, chili powder, cumin, garlic powder, and salt to create the marinade.

Add the chicken thighs to the marinade, ensuring they are well coated. Set aside to marinate for at least 10 minutes.

Preheat a grill pan or outdoor grill over medium-high heat.

Grill the corn cobs, turning occasionally, until they are charred and cooked, about 5 minutes. Set aside to cool.

In a medium bowl, combine lemon juice, minced cilantro, black pepper, and additional salt to taste to make the dressing.

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.

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.

Grill the marinated chicken thighs until they are charred and fully cooked, about 4 minutes per side.

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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