Chipotle Lime Grilled Chicken Thighs with Mexican Street Corn and Black Bean Salad

In a blender or food processor, combine 2 tablespoons chipotle peppers in adobo sauce, 3 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon lime zest, 3 minced garlic cloves, 1 tablespoon honey, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth to create the marinade.

Place 2 lbs chicken thighs in a large resealable bag and pour in 3/4 of the marinade, reserving the rest for basting. Seal the bag and massage to coat the chicken evenly. Refrigerate for 15 minutes while preparing other components.

Drain and rinse 1 can of black beans. In a medium bowl, combine the beans, 1 diced red bell pepper, 1/2 diced red onion, and 1/4 cup chopped cilantro. Season with 1 tablespoon lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and set aside.

Preheat grill to medium-high heat (approximately 400°F). Clean and oil the grates to prevent sticking.

Remove the husks and silk from 4 ears of corn. Grill the corn, turning occasionally, until charred in spots and tender, about 10-12 minutes. Remove from grill and set aside.

Remove chicken from marinade (discard used marinade) and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Baste with the reserved marinade during the last 5 minutes of cooking. NOTE: Only add the honey-containing marinade during the final 5 minutes to prevent burning.

In a small bowl, mix 1/4 cup mayonnaise, remaining lime juice, 1 teaspoon chili powder, and a pinch of salt.

When corn is cool enough to handle, cut the kernels off the cobs. Place the kernels in a bowl and mix with the mayonnaise mixture and half of the cotija cheese.

Let the grilled chicken rest for 5 minutes before slicing.

To serve, place sliced chicken thighs on plates alongside the Mexican street corn and black bean salad. Garnish with remaining cotija cheese and cilantro.