Crispy Chicken thighs and Mexican Street Corn
Chicken Thighs with Mexican Street Corn
Chicken is a a protein we many times overlook. Besides Pork it is the most readily available protein in may grocery stores and the one that graces most company dinner menus. But it don’t have to be boring.
In my mind a boring piece of chicken is one that is forgettable or worse yet is dry-as-a-bone inedible. This can be remedied many times by choosing the right piece of the chicken. “THE THIGH”.
It is by far the most juicer piece of the bird and for many beginner cooks you will find that it is the most forgiving. In other words you can overstep your cooking and the piece will still be delicious.
Another piece to the puzzle is the crispy skin. It adds an additional layer of texture that makes us like it more. We are wired to believe that “Crispy is delicious”.
As for the Mexican Street Corn, it’s a beautiful side dish that adds some brightness and color to the brown chicken and gravy. :) It’s easy to make and taste like you had to work really hard to get the flavors where you like them.
Here are the INGREDIENTS:
3 chicken thighs - with skin and bone-in
3 cloves of garlic (minced) (2 tsp)
2 cups of frozen corn
2 cups of chopped jalapeño
BUTTER - about 4 tablespoons
1 cup of beer
1 cup of heavy cream
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper (freshly ground)
1 red chili pepper powder
Juice of half of a lime
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