Name: Spicy Grilled Chicken with Tomato-Cilantro Salsa & Mexican Corn Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 6 ears corn; 1 ½ (113 g) pkgs crumbled feta cheese; 3 small pkgs grape tomatoes; 3 limes; 1 ½ orange bell peppers; ¾ cup plain Greek yogurt; ½ medium red onion; black pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; honey; hot sauce; mayonnaise; salt

Spicy Grilled Chicken with Tomato-Cilantro Salsa & Mexican Corn SaladSpicy Grilled Chicken with Tomato-Cilantro Salsa & Mexican Corn Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

6 ears corn

1 ½ (113 g) pkgs crumbled feta cheese

3 small pkgs grape tomatoes

3 limes

1 ½ orange bell peppers

¾ cup plain Greek yogurt

½ medium red onion

black pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

honey

hot sauce

mayonnaise

salt

Instructions

Place hot sauce, oil, honey, and spices in a large bowl. Stir to combine the marinade.

Add chicken to the bowl with the marinade, stir to coat, and set aside.

Remove husks and silks from corn. Using your hands, snap each ear in half.

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

Once the pan is hot, working in batches if necessary, add corn cobs and grill, rotating occasionally, until slightly charred, 4-5 minutes. Remove to a plate and allow to cool slightly. (Reserve pan for later use.)

Meanwhile, wash and dry the fresh produce.

Zest and juice limes into another large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime.

Peel, halve, and mince onion. Add to the bowl, along with the spices, and stir to combine the lime dressing. Transfer half of the dressing to a third large bowl, then set both bowls aside.

Return the grill pan to medium-high heat. Once the pan is hot, working in batches if necessary, add chicken and grill until charred and cooked through, 3-4 minutes per side. Once done, add to the plate with the corn.

Meanwhile, quarter tomatoes. Trim, seed, and medium dice bell peppers. Add both to one of the bowls with the dressing, stir to combine the salsa, and set aside.

Working over the bowl with the remaining lime dressing, coarsely grate corn off of the cob, catching all of the kernels and juices in the bowl.

Add feta, yogurt, and mayo to the bowl with the corn. Stir to combine the corn salad.

To serve, divide chicken, corn salad, and tomato salsa between plates. Enjoy!

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