Subj : 23's Top 50 Recipes - 20 To : All From : Dave Drum Date : Mon Jan 08 2024 17:52:52 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sheet-Pan Chicken Thighs w/Spicy Corn Categories: Poultry, Vegetables, Herbs, Chilies Yield: 5 servings 2 lb Boned, skinned chicken - thighs 1 3/4 ts Fine sea or table salt 2 tb Mayonnaise 1/4 c Fine chopped basil; more as - garnish 2 cl Garlic; fine grated or - minced 1/3 c Chopped pickled jalapenos; - plus brine from the jar 4 c Corn niblets; thawed 3 tb Olive oil; more for - drizzling 5 Scallions; thin sliced 1 Jalapeno; sliced in rings 1 Lime; halved Season the chicken all over with 3/4 teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeno brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours. Set oven @ 425ºF/218ºC. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving). Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting. Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice). Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with more pickled jalapeño brine and squeeze with lime juice. Serve hot or at room temperature. By: Melissa Clark Yield: 4 to 6 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Taking something with a grain of salt may raise your blood pressure. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .