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Ingredients
For the Chicken
2tablespoonolive oil
2teaspoonground paprika
½tsp cayenne pepper
1teaspoondried thyme
½teaspoonsalt
¼teaspoonpepper
8chicken thighs (boneless and skinless)(note 1)
2cupscorn kernels(note 2)
Smoky maple caramel
1cupmaple syrup
1teaspoonliquid smoke
2tablespoonwarm 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.