Devilish Chicken and Corn on the Cob
Ignite your taste buds with this bold and vibrant recipe for Devilish Chicken and Corn on the Cob! Featuring juicy bone-in, skin-on chicken thighs coated in a fiery blend of smoked paprika, cayenne pepper, and aromatic spices, this dish brings the perfect balance of heat and sweetness with a drizzle of honey that caramelizes as it bakes. Paired with smoky, charred corn brushed with rich butter and brightened with a squeeze of fresh lime, this meal is as visually stunning as it is delicious. Ready in just 50 minutes, this recipe is the ultimate combination of oven-baked simplicity and grilled perfection, making it an ideal choice for weeknight dinners or casual summer gatherings. Garnish with fresh parsley for a pop of color and serve up a devilishly flavorful feast that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons honey
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 ears corn on the cob
- 4 tablespoons unsalted butter
- 2 teaspoons fresh parsley (chopped, optional for garnish)
- 1 whole lime
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix the smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper.
In a large mixing bowl, drizzle the chicken thighs with 2 tablespoons of olive oil and rub the spice mix all over each piece, ensuring even coverage.
Place the chicken thighs on a lined baking sheet, skin-side up. Drizzle with honey for added caramelization.
Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
While the chicken is baking, prepare the corn on the cob. Brush each ear of corn with 1 tablespoon of olive oil and season lightly with salt and pepper.
Heat a grill pan or outdoor grill over medium-high heat. Grill the corn for 10-12 minutes, turning occasionally, until charred and tender.
Once grilled, brush each ear of corn with 1 tablespoon of butter while still hot and squeeze fresh lime juice over the top for a tangy finish.
Sprinkle chopped parsley over the chicken and corn, if desired, for a fresh touch.
Serve the chicken thighs alongside the corn on the cob and enjoy your devilishly flavorful meal!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 15.6 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
