Devilish Chicken and Corn on the Cob
Ignite your taste buds with this bold and vibrant recipe for Devilish Chicken and Corn on the Cob! Featuring juicy bone-in, skin-on chicken thighs coated in a fiery blend of smoked paprika, cayenne pepper, and aromatic spices, this dish brings the perfect balance of heat and sweetness with a drizzle of honey that caramelizes as it bakes. Paired with smoky, charred corn brushed with rich butter and brightened with a squeeze of fresh lime, this meal is as visually stunning as it is delicious. Ready in just 50 minutes, this recipe is the ultimate combination of oven-baked simplicity and grilled perfection, making it an ideal choice for weeknight dinners or casual summer gatherings. Garnish with fresh parsley for a pop of color and serve up a devilishly flavorful feast that’s sure to impress!
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons honey
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 ears corn on the cob
- 4 tablespoons unsalted butter
- 2 teaspoons fresh parsley (chopped, optional for garnish)
- 1 whole lime
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a small bowl, mix the smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper.
Step 3
In a large mixing bowl, drizzle the chicken thighs with 2 tablespoons of olive oil and rub the spice mix all over each piece, ensuring even coverage.
Step 4
Place the chicken thighs on a lined baking sheet, skin-side up. Drizzle with honey for added caramelization.
Step 5
Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Step 6
While the chicken is baking, prepare the corn on the cob. Brush each ear of corn with 1 tablespoon of olive oil and season lightly with salt and pepper.
Step 7
Heat a grill pan or outdoor grill over medium-high heat. Grill the corn for 10-12 minutes, turning occasionally, until charred and tender.
Step 8
Once grilled, brush each ear of corn with 1 tablespoon of butter while still hot and squeeze fresh lime juice over the top for a tangy finish.
Step 9
Sprinkle chopped parsley over the chicken and corn, if desired, for a fresh touch.
Step 10
Serve the chicken thighs alongside the corn on the cob and enjoy your devilishly flavorful meal!
Nutrition Facts
| Serving size | (1139.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2134.2 |
| Total Fat 140.3g | 0% |
| Saturated Fat 33.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 5229.9mg | 0% |
| Total Carbohydrate 119.4g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 60.3g | |
| Protein 122.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 149.2mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2407.0mg | 0% |
Source of Calories