Spicy chicken served with a delicious sweet and smoky maple caramel and the fresh pop of charred corn. This dish is a great combination of flavours.
I don’t have many photos of this Spiced Chicken with Charred Corn and Smoky Maple Caramel, I almost don’t want to tell you why!! It is sort of embarrassing, actually it is a lot embarrassing. Yesterday I copied my photos off my memory card, and then re-formatted it ready for todays photos. Then tonight I looked at the photos and had 3 of the spicy chicken…..WHAT!!!! No idea how I managed to miss copying the rest over!
Luckily I have the beautiful picture above of the delicious Smoky Maple Caramel being drizzled over the spiced chicken.
When you char the corn, make sure you have an apron on as the kernels can jump out of the pan!!!! Seriously out of the pan!!!! Crazy corn 😉
I have made this with fresh corn cut from the cob and frozen corn, both work and both are delicious!!! Just make sure you defrost the frozen corn and dry it well or your fry pan will spit at you!
Enjoy x
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Spiced Chicken with Charred Corn and Smoky Maple Caramel
Ingredients
For the Chicken
- 2 tbsp olive oil
- 2 tsp ground paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 chicken thighs (boneless and skinless) (note 1)
- 2 cups corn kernels (note 2)
Smoky maple caramel
- 1 cup maple syrup
- 1 tsp liquid smoke
- 2 tbsp warm water
To serve
- lime wedges
- fresh coriander
Instructions
- In a large bowl mix the olive oil together with the paprika, cayenne pepper, dried thyme, salt and pepper.
- Coat the chicken and then add it to a heavy based fry pan.
- Cook over a medium heat for 10 minutes before turning and cooking on the other side for a further 10 minutes or until the chicken is cooked through.
Meanwhile make the caramel sauce.
- Add the maple syrup, water and liquid smoke to a small pan and bring to a simmer.
- Cook for 10 minutes until the maple syrup has reduced and your caramel sauce is sticky.
- Once the chicken has cooked, remove it to a plate and cover for 5 minutes.
- Turn the heat up under the fry pan and add in the corn. Cook over a super high heat until it is charred and cooked through.
Notes
- You can replace the chicken thighs with flattened chicken breasts.
- To flatten the chicken, sandwich it between greaseproof paper and use a flat meat mallet or heavy rolling pin to bash the chicken until it is an equal thickness all the way along the breast.
- Coat the chicken with the paprika mixture and allow to sit for 10 minutes before cooking for 5 minutes on each side.
- You can use fresh or frozen corn:
- Cut the fresh from the cob and use as instructed.
- For the frozen defrost first and use as instructed.
Nutrition
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VICKI GALLMEYER says
can this be made with boneless skinless breasts?
Claire McEwen says
Hi Vicki,
You could definitely use chicken breasts.
I would flatten them slightly so they cook a little more quickly and cook for 5 minutes on each side.
I will add some extra instructions to the recipe notes 😀
VICKI GALLMEYER says
thank you so much for the quick response
Traci says
I’m always looking for new ways to use liquid smoke so I will be pinning and bookmarking this recipe. Looks delicious as always…thanks for sharing, Claire 🙂
Claire McEwen says
Thank you 😀
Me too!!!!
It took me so long to find a local shop that stocked it that now I like to use it as often as I can 😉
Sarah says
That chicken is making my mouth water…oh my word! This whole dish, in fact, looks amazing! Can’t wait to make it ASAP!
Claire McEwen says
I hope you love it Sarah 😀
Tina says
Ha, crazy corn, I love it! I really like charred corn, never thought to do this in a pan. That looks too easy, I’m going to try that. Thanks so much!
Claire McEwen says
I hope you enjoy it….but watch out…I’m telling that corn can be crazy 😉
Kate | Veggie Desserts says
So many fantastic elements in this recipe. The maple caramel sounds like a real winner!
Claire McEwen says
Thank you Kate. Maple is such great ingredient to play with isn’t it.
Helen @ family-friends-food.com says
This looks great! Just the sort of dish my daughter would go for!
Claire McEwen says
I do hope she enjoys it 😀
Ben Myhre says
Well, even with only 3 pics… it looks like you found some winners! This dish looks tasty!
Claire McEwen says
Thank you Ben.
I am so happy I got the caramel drizzle shot….although I suppose if I ended up with no photos I’d have had to cook it again this week 😉
Dorothy Dunton says
Hi Claire! This looks wonderful ! I really like the maple glaze…I sometimes use a honey glaze. And OMG that charred corn!
Claire McEwen says
Charred corn is just the best isn’t it!!!
Sort of like having healthy candy on your plate 😉 x