Crispy Cumin Chicken Thighs with Charred Corn & Black Bean Salsa

Cumin’s warm earthiness has long flavored Southwestern kitchens, and here it meets smoked paprika on seared bone-in thighs. Charred corn and black-bean salsa add smoky-sweet contrast to the shatter-crisp skin.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 32g carbs
• 28g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 4 (about 2 lbs total) bone-in skin-on chicken thighs
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 cups (from 4 ears) fresh corn kernels
• 1 can (15 oz), drained and rinsed canned black beans
• 1 medium, diced red bell pepper
• 1/2 small, finely diced red onion
• 1/3 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1, seeded and minced jalapeño

Instructions

1. 1Preheat oven to 425 °F. Pat chicken thighs very dry. In a small bowl mix cumin, smoked paprika, garlic powder, salt, and pepper. Rub spice blend all over chicken, including under the skin.
2. 2Heat olive oil in a large cast-iron skillet over medium-high heat. Place thighs skin-side down and sear 6–7 minutes until skin is deep golden and crisp. Flip, cook 2 minutes more, then transfer skillet to oven. Roast 18–20 minutes until internal temperature reaches 175 °F.
3. 3Meanwhile, heat olive oil in a separate skillet over high heat. Add corn kernels and cook undisturbed 3 minutes until charred. Stir and cook 2 minutes more. Transfer to a large bowl.
4. 4To the charred corn add black beans, diced red pepper, red onion, cilantro, jalapeño, lime juice, and salt. Toss to combine. Taste and adjust seasoning.
5. 5Let chicken rest 5 minutes after removing from oven. Plate each thigh with a generous scoop of corn salsa. Spoon any pan juices over the chicken.