Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless skinless chicken thighs
- 7.8 oz (220 g) corn kernels on two small cobs, edible weight
- 1.1 oz (30 g) lime juice
- 3.1 tsp (14 g) neutral oil
- 1.5 tsp (3 g) smoked paprika
- 1.0 tsp (2 g) ground cumin
- 0.3 oz (8 g) garlic, minced
- 0.4 oz (10 g) cilantro, chopped
- 0.3 tsp (2 g) salt
Method
- Mix oil, paprika, cumin, garlic and salt. Coat chicken with half the mixture. Rub corn with the other half using separate clean utensils.
- Heat a clean grill to medium, about 375°F (190°C). Grill corn for 12–18 minutes, turning, until tender and lightly charred.
- Grill thighs for 6–9 minutes per side, moving away from flare-ups, until the thickest part reaches 165°F (74°C).
- Finish chicken and corn with lime and cilantro. Serve one cob and half the chicken per person.
Cook’s note: An international paprika-and-lime grill recipe. Corn weight refers to edible kernels; the cob is not included in nutrition.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 446 kcal · Protein 46 g · Carbohydrates 25 g · Fat 18 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.