Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
In a large mixing bowl, combine the
Honey (1/4 cup)
, juice of 1
Lime (1)
,
Chipotle Peppers in Adobo Sauce (1)
, and
Chili Powder (1 Tbsp)
.
Step 3
Pat the chicken thighs dry with paper towels. Sprinkle the
Bone-in, Skin-on Chicken Thighs (2 lb)
all over with
Kosher Salt (1/2 Tbsp)
and
Ground Black Pepper (1/2 Tbsp)
.
Step 4
Place the chicken thighs in the bowl with the honey adobo sauce, coating the thighs all over.
Step 5
Spread out the
Canned Corn (2 2/3 cups)
and
Black Beans (1 can)
over the sheet pan.
Step 6
Place the chicken thighs on top of the vegetables, skin side up.
Step 7
Put the sheet pan in the oven and roast for 35 minutes. The chicken should have an internal temperature of 165 degrees F. (74 C.) Remove the sheet pan from the oven. Place the chicken thighs on a platter to keep warm.
Step 8
In a clean mixing bowl combine the
Mayonnaise (1/2 cup)
,
Granulated Sugar (1 Tbsp)
, the juice of 1
Lime (1)
,
Fresh Parsley (1 Tbsp)
, and
Chili Powder (1 Tbsp)
. Stir to mix thoroughly.
Step 9
Add the roasted corn and black beans to the dressing and mix gently until coated evenly with the dressing. Top the corn and black bean salad with the crumbled
Queso Fresco (1 cup)
and then garnish with more
Fresh Parsley (1 Tbsp)
. Serve with lime wedges.
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