Mexican Street Corn Grilled Chicken Thighs: A Flavor Fiesta for Your Grill
Imagine the vibrant flavors of Mexican street corn infused into succulent, juicy grilled chicken thighs. This recipe is a culinary celebration that brings the zest and brightness of elote to your backyard. Perfect for a summer barbecue or a delightful family dinner, these Mexican Street Corn Grilled Chicken Thighs will leave everyone craving more.
Equipment Needed
- Grill (charcoal or gas)
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Basting brush
- Grill tongs
- Meat thermometer
- Small mixing bowl
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for garnish
Instructions
Begin by preparing a flavorful marinade. In a large mixing bowl, whisk together the mayonnaise, lime juice, chili powder, ground cumin, salt, and freshly ground black pepper. This creamy, tangy mixture will act as both a marinade and a basting sauce, ensuring the chicken is juicy and packed with flavor.
Pat the chicken thighs dry with paper towels to help the marinade adhere better. Place the chicken in the bowl, making sure each piece is well-coated with the marinade. Let the chicken sit in the refrigerator for at least 30 minutes to allow the flavors to meld. For an even more pronounced flavor, marinate for up to 2 hours.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Arrange the marinated chicken thighs on the grill, skin-side down. Grill each side for about 6-7 minutes, turning them carefully with grill tongs to achieve a beautiful char while keeping the chicken juicy. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Optional: For a unique twist, try mixing in a tablespoon of smoked paprika into the marinade for an added layer of smoky depth. Alternatively, you can create a spicier version by adding finely chopped jalapeños to the mayonnaise mixture.
Once cooked, transfer the chicken thighs to a serving platter. Sprinkle the crumbled cotija cheese generously over the chicken, followed by a handful of fresh cilantro. The combination of creamy cheese and bright herbs enhances the dish's overall appeal.
Commentary
These Mexican Street Corn Grilled Chicken Thighs are a delight when paired with complementary side dishes. Serve them with a refreshing avocado and tomato salad, a tangy coleslaw, or classic Mexican rice. The balance of flavors and textures will create a harmonious and satisfying meal.
Making this dish is not just about the end result; it's about the joy of cooking and sharing with your loved ones. The process is simple yet rewarding, transforming everyday ingredients into a feast for the senses. Whether you’re hosting a lively barbecue or enjoying a cozy family dinner, these chicken thighs will bring a burst of flavor to your table. Enjoy the preparation, savor the cooking, and relish the compliments from your delighted guests.