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Title: Sheet-Pan Chicken Thighs w/Spicy Corn
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 5 servings

2 lb Boned, skinned chicken
- thighs
1 3/4 ts Fine sea or table salt
2 tb Mayonnaise
1/4 c Fine chopped basil; more as
- garnish
2 cl Garlic; fine grated or
- minced
1/3 c Chopped pickled jalapenos;
- plus brine from the jar
4 c Corn niblets; thawed
3 tb Olive oil; more for
- drizzling
5 Scallions; thin sliced
1 Jalapeno; sliced in rings
1 Lime; halved

Season the chicken all over with 3/4 teaspoon of salt.
In a large bowl, stir together the mayonnaise, basil,
garlic and 2 tablespoons jalapeno brine. Add the chicken
to the marinade. Cover and refrigerate for 30 minutes
and up to 6 hours.

Set oven @ 425ºF/218ºC.

In a medium bowl, toss together corn, pickled jalapeños,
olive oil, remaining 1 teaspoon salt and half of the
scallions (save remaining scallions for serving).

Arrange the chicken on a baking sheet, spacing it out.
Roast for 12 minutes. Spoon the corn mixture onto the
empty parts of the baking sheet. Drizzle chicken and
corn with oil. Continue to roast until the chicken is
cooked through, 10 to 15 minutes longer, stirring the
corn once while roasting.

Turn the broiler on high and broil the chicken and corn
until golden brown in spots, 2 to 4 minutes (watch
carefully so it doesn’t burn, though a little blistering
is nice).

Garnish chicken and corn with basil, remaining scallions
and fresh jalapeño slices. Sprinkle with more pickled
jalapeño brine and squeeze with lime juice. Serve hot or
at room temperature.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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