Chili-Crisp Skillet Chicken with Fresh Corn Heirloom Relish

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp neutral oil
• 3 tbsp chili crisp
• 3 garlic cloves, minced
• 3 cups fresh sweet corn kernels
• 2 cups heirloom tomatoes, diced
• 1/2 cup red onion, finely diced
• 1/3 cup fresh basil, chopped
• 2 tbsp lime juice
• 1 tsp honey
• 1/3 cup cotija cheese, crumbled

Instructions

1. 1Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the relish ingredients.
2. 2Heat a large 12-inch cast-iron or heavy skillet over medium-high heat until a drop of water sizzles instantly. Add the oil and swirl to coat the bottom evenly.
3. 3Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 7 to 8 minutes until the skin is deep golden and crisp. Flip and cook another 6 to 7 minutes until the thickest part reaches 165°F.
4. 4Transfer the chicken to a plate and tent loosely with foil. Reduce the skillet heat to medium. Spoon off all but a thin film of fat, leaving the browned bits.
5. 5Add the chili crisp and minced garlic to the skillet. Stir constantly for 30 to 45 seconds until fragrant and the garlic just begins to turn golden—do not let it burn.
6. 6Tip in the fresh corn kernels and cook, stirring occasionally, for 3 to 4 minutes until lightly charred in spots and bright yellow. Scrape up any fond from the pan bottom.
7. 7Remove the skillet from heat. Stir in the diced heirloom tomatoes, red onion, chopped basil, lime juice, and honey. Taste and adjust seasoning with a pinch more salt if needed. The tomatoes should stay juicy and barely warmed.
8. 8Nestle the chicken thighs back into the skillet or plate them individually. Spoon the warm corn-tomato relish generously over and each piece.
9. 9Finish with a shower of crumbled cotija. Serve immediately while the chicken skin is still crackly and the relish is bright and fragrant.