MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Chicken Thighs With Spicy Corn
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 4 servings
2 lb Boned, skinned chicken
- thighs
1 3/4 ts Fine sea or table salt
2 tb Mayonnaise
1/4 c Basil; fine chopped, more as
- garnish
2 cl Garlic; fine grated or
- minced
1/3 c Pickled jalapenos; chopped,
- plus brine from the jar
4 c Corn niblets; thawed
3 tb Olive oil; more for
- drizzling
5 Scallions; thin sliced
1 Jalapeno; sliced in rings
1 Lime; halved
Season the chicken all over with 3/4 ts of salt.
In a large bowl, stir together the mayonnaise, basil,
garlic and 2 tb jalapeno brine. Add the chicken
to the marinade. Cover and refrigerate for 30 minutes
and up to 6 hours.
Set oven @ 425 F/218 C.
In a medium bowl, toss together corn, pickled jalapenos,
olive oil, remaining 1 teaspoon salt and half of the
scallions (save remaining scallions for serving).
Arrange the chicken on a baking sheet, spacing it out.
Roast for 12 minutes. Spoon the corn mixture onto the
empty parts of the baking sheet. Drizzle chicken and
corn with oil. Continue to roast until the chicken is
cooked through, 10 to 15 minutes longer, stirring the
corn once while roasting.
Turn the broiler on high and broil the chicken and corn
until golden brown in spots, 2 to 4 minutes (watch
carefully so it doesn't burn, though a little blistering
is nice).
Garnish chicken and corn with basil, remaining scallions
and fresh jalapeno slices. Sprinkle with more pickled
jalapeno brine and squeeze with lime juice. Serve hot or
at room temperature.
Recipe by Melissa Clark
RECIPE FROM:
https://cooking.nytimes.com
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