Chicken Breast, Drums & Thighs : Sweet & Smoky Honey Chipotle Chicken with Roasted Corn

Ingredients

For the Chicken:

4 chicken thighs drums or breasts, or combination

1/4 cup honey

2 tablespoons chipotle in adobo sauce, minced

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

For the Roasted Corn:

2 cups corn kernels (fresh or frozen)

1 tablespoon olive oil

Salt and pepper, to taste

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped (for garnish)

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Directions

Mix Marinade: In a bowl, whisk together honey, chipotle, olive oil, smoked paprika, salt, and pepper.
Marinate Chicken: Coat the chicken with the marinade and let it sit for at least 15 minutes (or refrigerate for up to 2 hours for more flavor).
Preheat your oven to 400°F (200°C).
Prepare Corn: In a bowl, toss corn with olive oil, salt, and pepper. Spread it on a baking sheet.
Roast corn in the oven for about 15-20 minutes, stirring halfway through, until slightly charred.
Cook Chicken: While the corn is roasting, heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
Serve the chicken hot with roasted corn on the side. Drizzle corn with lime juice and garnish with fresh cilantro.

Add Veggies: Include bell peppers or zucchini on the baking sheet for extra flavor.