BBQ Chicken Thighs with Elote Salad
BBQ Chicken Thighs with Elote Salad: Succulent grilled chicken thighs marinated in tangy barbecue sauce, served alongside a vibrant elote salad. The chicken is perfectly charred and juicy, while the elote salad combines roasted corn, creamy cotija cheese, zesty lime, and cilantro for a refreshing and flavorful side dish. This recipe brings together the smoky flavors of barbecue with the bright and savory elements of Mexican street corn, resulting in a delicious and satisfying meal.
Thea Van Herwaarden
Thea Van Herwaarden
Recipe - Coal Harbour
BBQ Chicken Thighs with Elote Salad
0
Servings4
0Ingredients
10 - 12 Boneless/skinless chicken thighs
1 serrano chili pepper
1 fresno chili pepper
2 yellow hot caribe chili peppers
6 cloves of garlic - smashed
¼ cup packed brown sugar
1/3 – ½ cup of lime juice (depends on size of chicken thighs)*
2 tablespoon mayonnaise
1/3 – ½ cup neutral oil (depends on size of chicken thighs)*
½ bunch of fresh cilantro– roughly chopped
1 tablespoon smoked paprika
2 teaspoons cumin
½ tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 can of chili in adobo sauce
2 teaspoons of kosher salt
4 corn on the cob shucked
1 bunch of green onion – finely chopped
½ red onion – finely diced
½ bunch of cilantro (or to your preference) – finely chopped
2 limes – juiced and zested
2-3 tablespoons mayonnaise
½ cup crumbled Cotija/feta/goat feta cheese
Tajin to taste – (this can replace your salt)
1 teaspoon – paprika
Directions
- Pull your thighs the day before and allow them to marinade overnight. Start with selecting your fresh chilis. This recipe uses 3 different kinds (1 serrano, 1 Fresno, 1 yellow hot caribe pepper) but it will depend on your preference in heat), garlic, brown sugar, fresh lime juice, neutral oil, cilantro, and spices: smoked paprika, cumin, chili powder, onion powder and salt. You can also add a 1/2 can of chili in adobo for some more Smokey flavor. Mix all together in a freezer bag until the next day.
- For the Elote salad: Grill 4 corn on the cob until it has some color. Cut corn straight off the cob into a bowl. Add green onion, diced red onion, cilantro, 2 fresh limes - juiced and lime zested, 2 - 3 tablespoons of mayo, Tajin, and a sprinkle of paprika. If you can find cotija cheese, then that's the preferred choice. If not, feta or goat feta in the elote salad works great too! Season with salt, mix well and keep in the fridge until ready to serve.
*You want there to be enough liquid to properly marinade the thighs. Depending on size of thighs, you may need to increase your liquids
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Hallmark - Boneless Skinless Chicken Thighs. Fresh, 470 Gram
$12.42 avg/ea$2.64/100g
Hot Peppers - Serrano Green, 15 Gram
$0.17 avg/ea$1.17/100g
Not Available
Not Available
Garlic - White, Bulk, 1 Each
$0.89
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$5.99$0.60/100g
Western Family - Lime Juice from Concentrate, 445 Millilitre
$2.99 was $3.69$0.67/100ml
Western Family - Real Mayonnaise, 475 Millilitre
$4.69$0.99/100ml
Western Family - Pure Canola Oil, 473 Millilitre
$5.49$1.16/100ml
Cilantro - Fresh, Bunch, 1 Each
$2.49
Mccormick - Smoked Paprika, 40 Gram
$7.89$19.73/100g
Western Family - Cumin - Ground, 97 Gram
$5.29$5.45/100g
Western Family - Chili Powder, 155 Gram
$6.29$4.06/100g
Western Family - Garlic Powder, 155 Gram
$9.29$5.99/100g
Club House - Organic Onion Powder, 44 Gram
$4.49$10.20/100g
Casa Fiesta - Chipotle Peppers in Adobo Sauce, 212 Millilitre
$4.99$2.35/100ml
Cote D'Azur - Kosher Salt, 75 Gram
$4.99$6.65/100g
Corn - On The Cob, Fresh, 1 Each
4 for $3
$0.75 was $1.49
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$2.49
Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea$0.66/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Limes - Fruit, Fresh, 1 Each
$1.19
Western Family - Real Mayonnaise, 475 Millilitre
$4.69$0.99/100ml
Western Family - Feta Cheese, 200 Gram
$5.99$3.00/100g
Not Available
Mccormick - Paprika, 35 Gram
$6.49$18.54/100g
Directions
- Pull your thighs the day before and allow them to marinade overnight. Start with selecting your fresh chilis. This recipe uses 3 different kinds (1 serrano, 1 Fresno, 1 yellow hot caribe pepper) but it will depend on your preference in heat), garlic, brown sugar, fresh lime juice, neutral oil, cilantro, and spices: smoked paprika, cumin, chili powder, onion powder and salt. You can also add a 1/2 can of chili in adobo for some more Smokey flavor. Mix all together in a freezer bag until the next day.
- For the Elote salad: Grill 4 corn on the cob until it has some color. Cut corn straight off the cob into a bowl. Add green onion, diced red onion, cilantro, 2 fresh limes - juiced and lime zested, 2 - 3 tablespoons of mayo, Tajin, and a sprinkle of paprika. If you can find cotija cheese, then that's the preferred choice. If not, feta or goat feta in the elote salad works great too! Season with salt, mix well and keep in the fridge until ready to serve.
*You want there to be enough liquid to properly marinade the thighs. Depending on size of thighs, you may need to increase your liquids