Skillet Chicken Thighs with Cilantro Salsa and Poblano Corn


Looking for flavor in one skillet? Look no further than this skillet chicken thigh recipe with a cilantro salsa and sautéed poblano corn! It’s simple, delicious and has bold flavors perfect for a summer meal.

Cilantro Salsa

1 cup cilantro, chopped
2 cloves garlic, minced
Juice of a lime
1/4 cup olive oil

For the Chicken

3 chicken thighs, skin on
2 tablespoons olive oil
1 teaspoon chili powder

For the Corn

2 ears of corn, kernels removed
1 poblano pepper, finely chopped
1 tablespoon olive oil
1/3 cup cotija cheese
1 teaspoon chili powder

For garnish (optional)

1/2 avocado, sliced
1 lime, quartered
1 chili pepper, thinly sliced

Preheat the oven to 375 degrees. Begin by making the cilantro salsa one hour ahead of time. Mix all ingredients together and set aside.

For the chicken, season the chicken thighs with salt, pepper and chili powder. Heat two tablespoons olive oil over medium heat in a medium/large skillet. Once heated, place chicken thighs, skin side down. Cook until golden, about 3 minutes. Flip and cook the other side for an additional 2-3 minutes. Remove from the skillet.

In the same skillet, add one tablespoon of olive oil and sauté the chopped poblano pepper and corn for 5-6 minutes. Season with salt, pepper and chili powder. Create three spots and add the chicken thighs, skin side up. Place in the oven and cook for an additional 8-10 minutes.

Sprinkle the corn with the crumbled cotija cheese. Top the chicken with the cilantro salsa. Garnish the dish with sliced avocado, sliced chili pepper and lime wedges. Enjoy!

Elizabeth Canas