Cookwith

Name: Texas Summer Grilled Chicken Thighs with Lemon, Rosemary & Corn Salsa
Prep time: 40 min
Total time: 40 min
Yield: 5 servings
Ingredients: 2.5 lbs bone-in, skin-on chicken thighs (about 10 small or 5 large); 2 tbsp olive oil; 1 tbsp fresh rosemary, finely chopped; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; 1 lemon (zest and juice, divided); 2 ears fresh corn, husked; 1 cup cherry tomatoes, halved; 1/3 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 small jalapeño, seeded and finely diced; 1 tbsp olive oil (for salsa); Salt and pepper, to taste

Texas Summer Grilled Chicken Thighs with Lemon, Rosemary & Corn Salsa

CandiedOrange9916

This Texas-inspired grilled chicken dish makes the most of hot summer evenings with bold, fresh flavors and a nod to local produce. The chicken is infused with rosemary, smoked paprika, and zesty lemon, then grilled for juicy, charred perfection—while a salsa of sweet grilled corn, juicy tomatoes, and a hint of jalapeño brings brightness and color. The flavor bridge of lemon unites the savory chicken with the lively salsa, making every bite vibrant and satisfying. It’s a celebration of summer, perfect for a backyard gathering or a weeknight treat.

Ingredients

Instructions

Pat chicken thighs dry. In a large bowl, combine 2 tbsp olive oil, rosemary, smoked paprika, garlic powder, salt, pepper, and lemon zest. Add chicken and toss to coat well. Let marinate 15-30 minutes (or up to 4 hours in the fridge).
Preheat grill to medium-high (or heat a grill pan).
Brush corn lightly with oil. Grill corn directly over heat, turning occasionally, until charred in spots and just tender, 7-10 minutes. Let cool slightly, then cut kernels from cobs.
Grill chicken thighs, skin-side down first, until deeply golden and crisp, 6-8 minutes. Flip and grill until cooked through (internal temp 170°F), 6-8 minutes longer. Transfer to a platter and rest 5 minutes. Squeeze half the lemon juice over the chicken while resting.
Meanwhile, make the salsa: In a medium bowl, combine grilled corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, 1 tbsp olive oil, and remaining lemon juice. Season with salt and pepper to taste.
Serve chicken thighs topped with a generous spoonful of corn salsa.