Chipotle Lime Chicken Thighs with Cilantro Rice and Charred Corn

Pat chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.

In a food processor or blender, combine 2 tablespoons chipotle peppers in adobo, 2 tablespoons lime juice, 1 tablespoon lime zest, 4 minced garlic cloves, 1 tablespoon honey, 1 teaspoon cumin, and 1 tablespoon olive oil. Blend until smooth to create a marinade.

Place chicken thighs in a large bowl and pour 3/4 of the marinade over them, reserving the rest for later. Massage the marinade into the chicken and let sit for 15 minutes while you prepare other components.

Preheat oven to 375°F (190°C).

Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil.

Place chicken thighs skin-side down in the hot skillet and sear for 6-7 minutes until the skin is golden brown and crispy. This creates a flavorful fond on the pan.

Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).

While the chicken bakes, rinse the rice under cold water until the water runs clear.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed rice and toast for 2 minutes, stirring frequently.

Add 3 cups chicken broth to the rice, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.

While the rice cooks, husk the corn and cut the kernels off the cob. Dice the red bell pepper and red onion into small pieces.

Heat a cast iron pan or heavy skillet over high heat until very hot. Add corn kernels in a single layer (you may need to do this in batches) and let them char for 3-4 minutes without stirring. Then stir once and char for another 1-2 minutes. Transfer to a bowl.

In the same pan, add the diced red bell pepper and red onion. Cook for 4-5 minutes until they begin to char and soften. Add to the bowl with the corn.

Mix the charred vegetables with the remaining 1 tablespoon of lime juice and season with salt and pepper to taste.

Once the rice is cooked, fluff with a fork and stir in 1/2 cup chopped fresh cilantro.

When the chicken is done, remove from the oven and transfer to a plate to rest for 5 minutes.

Return the skillet with the chicken drippings to medium heat. Add 2 tablespoons of water to deglaze the pan, scraping up the browned bits. Add the reserved chipotle-lime marinade and simmer for 2-3 minutes until slightly thickened.

Dice the avocado and set aside for serving.

Serve the chicken thighs over cilantro rice with the charred corn mixture on the side. Drizzle with the pan sauce and garnish with diced avocado and additional cilantro if desired.