Roast Chicken Thighs With Jerk Corn & Lime

By ltrodrigu

Ingredients

• 4 skin-on chicken thighs
• Kosher salt
• Zest of 2 limes
• 1 1/4 teaspoons red chili flakes
• 1 tablespoon whole allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 3 tablespoons butter
• 1 pint cherry tomatoes, halved
• 2 habanero chilies, sliced
• Kernels from 4 ears corn
• 3 tablespoons thinly sliced basil
• Lime wedges, to serve

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 375 degrees. In a roasting pan, rub chicken with a generous pinch of salt, lime zest and ¼ teaspoon chili flakes. Roast until skin crisps and meat cooks through, about 20 minutes.

In a mortar and pestle or a spice grinder, grind allspice, cinnamon, remaining chili flakes, cumin and black pepper together until finely ground and combined.

Set a medium sauté pan over medium-high heat and add butter. Once bubbling, add tomatoes and cook until blistered, about 3 minutes. Add chilies and cook until aromatic, 30 seconds. Stir in ground spices and sauté until aromatic, 30 seconds more. Add corn and cook until heated through, 2 minutes. Season with salt to taste. Off heat, stir in basil.

Serve chicken with corn and lime wedges.