Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1 cup full-fat coconut milk, 2 tablespoons lime juice, 2 minced garlic cloves, 1 teaspoon smoked paprika, 0.5 teaspoon ground cumin, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper.

2. 2

   Add 4 pieces of bone-in, skin-on chicken thighs to the marinade, ensuring they are fully coated, then cover and refrigerate for at least 1 hour or up to 4 hours.

3. 3

   Preheat your grill or broiler to high heat, and brush 2 ears of corn on the cob and 2 medium bell peppers with 1 tablespoon olive oil.

4. 4

   Place the marinated chicken thighs on the hot grill or under the broiler, fire-roasting for 25-35 minutes, turning occasionally, until cooked through and nicely charred, with an internal temperature of 165°F (74°C).

5. 5

   Simultaneously, fire-roast the corn and bell peppers for 10-15 minutes, turning frequently, until tender and lightly charred, then remove from heat, let cool slightly, and dice the peppers and cut the corn kernels from the cob.

6. 6

   In a medium bowl, combine the diced bell peppers, corn kernels, 0.5 medium diced red onion, 0.25 cup chopped fresh cilantro, and a squeeze of fresh lime juice for the salsa.

7. 7

   Serve the fire-roasted coconut-lime chicken thighs hot, topped with generous spoonfuls of the fresh charred corn and pepper salsa.