Mexican Spice Chicken with Corn Salad
Mexican Spice Chicken with Corn Salad
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Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup olive oil
- 1 tablespoon honey
-
1 tablespoon Morton & Bassett Mexican Spice Blend
- 2 cobs of corn, kernels cut off
- ½ lime, zested
- 2 limes, juiced
- ½ lime, cut into wedges for serving
- 1 cup cherry tomatoes, cut in half
- ½ avocado, chopped
- 1 tablespoon flakey salt
- 1 small bunch cilantro
- 1 shallot, rough chopped
- 2 cloves garlic, rough chopped
- 2 green onions, rough chopped
- 1 fresno chile, rough chopped
Directions
Pour ¼ cup olive oil over chicken thighs in a bowl. Top with honey and M&B Mexican Blend, mixing to thoroughly coat the chicken. Let rest for 20-30 minutes.
In the meantime, add corn, lime zest, juice of 1 lime, cherry tomatoes, avocado, and ½ teaspoon flakey salt in a bowl. Mix to combine.
In a food processor, add cilantro, shallot, garlic, green onion, fresno chile, 1 tablespoons olive oil, and remaining flakey salt. Roughly process to create a chimichurri and set aside.
Heat remaining olive oil in a skillet over medium heat. Add chicken and cook for 6-7 minutes before flipping. Chicken should reach an internal temperature of 165°F.
Serve chicken with corn salad on the side and topped with chimichurri. Garnish with lime wedges.