Your favorite summer dinner is here, and it’s ready in just 20 minutes. Try these Sweet & Smoky Chicken Thighs with Corn Salad. Simply toss your chicken thighs with a bit of brown sugar and loads of dry spices like smoked paprika, garlic, and red pepper flakes, then toss them in the air fryer to cook to juicy perfection. While the chicken is cooking, toss together your corn salad that provides just enough freshness to offset the sweet heat of your chicken thighs. Finish everything with some fresh lime juice and serve!
Ingredients
Sweet & Smoky Chicken Thighs
1.5 lb chicken thighs
2 tbsp brown sugar
1 tsp smoked paprika
½ tsp onion powder, garlic powder, salt, pepper, red pepper flakes
Nonstick spray
Corn Salad
3 ears corn
2 avocado
1 bell pepper
1 jalapeno
2 cup cherry tomatoes, halved
¼ cup red onions, diced
1 lime, juiced
¼ cup cilantro, roughly chopped
Pinch of salt
Directions:
- Toss the chicken thighs with brown sugar and dry spices. Place in the air fryer, lined with foil, and spray lightly with oil. Air fry at 375 degrees Fahrenheit for 16-18 minutes, or until cooked through.
- Meanwhile, prepare the corn salad. Shave the corn from the cob, and sear on a skillet over medium-high heat until cooked and lightly charred, about 4-5 minutes. Cube the avocado, dice the bell pepper, finely dice the jalapeno, removing the seeds if desired, halve the cherry tomatoes, dice the red onions, and roughly chop the cilantro. Toss the prepped veggies in a large mixing bowl with lime juice, and a pinch of salt. Serve!
sweet & smoky chicken thighs with corn salad
Ingredients
Sweet & Smoky Chicken Thighs
- 1.5 lb chicken thighs
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- ½ tsp onion powder, garlic powder, salt, pepper, red pepper flakes
- Nonstick spray
Corn Salad
- 3 ears corn
- 2 avocado
- 1 bell pepper
- 1 jalapeno
- 2 cup cherry tomatoes, halved
- ¼ cup red onions, diced
- 1 lime, juiced
- ¼ cup cilantro, roughly chopped
- Pinch of salt
Instructions
- Toss the chicken thighs with brown sugar and dry spices. Place in the air fryer, lined with foil, and spray lightly with oil. Air fry at 375 degrees Fahrenheit for 16-18 minutes, or until cooked through.
- Meanwhile, prepare the corn salad. Shave the corn from the cob, and sear on a skillet over medium-high heat until cooked and lightly charred, about 4-5 minutes. Cube the avocado, dice the bell pepper, finely dice the jalapeno, removing the seeds if desired, halve the cherry tomatoes, dice the red onions, and roughly chop the cilantro. Toss the prepped veggies in a large mixing bowl with lime juice, and a pinch of salt. Serve!
