Description
Skillet Cilantro Lime Chicken with Corn
Ingredients
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper to taste
2 cups fresh or frozen corn
2 tbsp unsalted butter
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1/4 cup crumbled cotija or feta cheese
Lime wedges (for serving)
Directions
Season the chicken: Rub chicken thighs with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
Sear the chicken: Heat a large skillet over medium-high heat. Sear the chicken skin-side down for 4–5 minutes until crispy. Flip and cook another 4 minutes. Remove and set aside.
Cook the corn: In the same skillet, melt butter over medium heat. Add the corn and cook for 3–4 minutes, stirring occasionally. Add lime juice and half the cilantro, mixing well.
Combine: Nestle the chicken back into the skillet with the corn. Cover and cook for 10 minutes on low heat, or until the chicken is cooked through (internal temperature 165°F).
Serve: Garnish with the remaining cilantro, crumbled cheese, and lime wedges. Enjoy hot!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
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Step-by-Step Guide
1. Prep the Chicken: Pat the chicken thighs dry with a paper towel. This is crucial for achieving crispy skin. In a small bowl, mix the chili powder, smoked paprika, garlic powder, salt, and pepper. Drizzle the chicken with olive oil, then rub the spice mixture evenly over all sides of each thigh.
2. Sear to Perfection: Heat a large, heavy-bottomed skillet (like cast iron) over medium-high heat. Once hot, add the chicken thighs skin-side down. Do not move them for 4-5 minutes to allow a deep golden-brown crust to form. Flip and sear the other side for 4 minutes. Transfer to a plate.
3. Build the Sauce: Reduce heat to medium. Add butter to the skillet drippings. Once melted, add the corn. Cook, stirring occasionally, for 3-4 minutes until slightly charred and tender. Remove from heat and stir in the lime juice and half of the chopped cilantro.
4. Finish Cooking: Nestle the seared chicken thighs back into the skillet, skin-side up, surrounded by the corn. Cover the skillet with a lid and reduce heat to low. Cook for 10 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part.
Serving Suggestions
This vibrant skillet meal is a complete dish on its own. For a fuller spread, serve it over a bed of cilantro-lime rice or cauliflower rice to soak up the flavorful juices. A simple side of black beans, a crisp green salad with avocado, or warm tortillas for making mini tacos are excellent accompaniments.
How-to Summary
Season and sear chicken thighs until skin is crispy. Remove chicken, then sauté corn in the same pan with butter. Add lime juice and cilantro. Return chicken to the skillet, cover, and cook on low until the chicken is fully cooked through. Garnish with cheese, more cilantro, and lime wedges.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the initial searing time by 1-2 minutes per side and the final covered cooking time to 5-7 minutes, as they cook faster.
What can I use instead of cotija cheese? Feta is a great substitute. For a dairy-free option, omit the cheese or use a sprinkle of nutritional yeast for a cheesy flavor.
My chicken skin isn’t getting crispy. Why? Ensure the chicken is very dry before seasoning and that your skillet is fully preheated before adding the chicken. Also, avoid crowding the pan.
Can I make this ahead of time? You can prep the spice mix and chop herbs ahead. For best results, cook and serve immediately for optimal texture.
Is frozen corn okay to use? Absolutely. There’s no need to thaw it; just add it directly to the skillet. You may need to cook it for an extra minute or two to evaporate any excess moisture.
Common Mistakes to Avoid
- Moving the chicken too soon: Let it sear undisturbed to develop a proper crust.
- Overcrowding the skillet: Cook in batches if necessary to ensure proper browning.
- Underseasoning: Don’t be shy with salt and pepper on the chicken.
- Skipping the rest: Let the chicken rest for a few minutes after cooking for juicier meat.
- Using bottled lime juice: Fresh lime juice is essential for the bright, fresh flavor.
Conclusion
This Skillet Cilantro Lime Chicken with Corn is a testament to how simple ingredients can create an extraordinary meal. It delivers a perfect balance of savory, smoky, and zesty flavors with minimal cleanup. By following this guide and avoiding common pitfalls, you can consistently create a stunning, restaurant-quality dinner that’s sure to become a weeknight favorite.