Cilantro Lime Chicken Thighs with Black Bean and Corn Salad

Well folks, this week is absurdly busy so I probably won’t be spending much more time in the kitchen.  I didn’t spend a ton of time in there tonight.  I managed to remember this morning to thaw out some boneless chicken thighs.  They cook incredible quickly which is perfect for this week.  The post tonight will be quick as well.

 

Just mix up some minced garlic (1 clove), salt (1/2 t), (1/2 t) pepper, (1 1/2 t) cumin and the juice of one lime.  Put the chicken thighs in a bag and pour the lime juice mixture over them.  Seal the bag and mush it around to coat the chicken.   Add 1 tsp oil to a heavy bottom pan. Heat it until it smokes.  Add the chicken.  Cook 3 minutes on each side.  Put the chicken aside and keep warm.  Add a little chicken stock (1/4 C) to the pan and stir it around to deglaze the pan.  Add some chopped fresh cilantro. Bring the sauce to a boil.  Reduce it by half.  Turn off the heat.  Add a small pat of butter and stir until it’s melted.  Pour over the chicken.  Yum and done!

This salad is a summer standard around here.  I originally posted it in May of 2010 as My Favorite Corn Salsa.  Then it was a salsa to take to a cookout.  Tonight I added some black beans and called it a salad.  Sometimes I add some grilled chicken and call it dinner.  Whatever floats your boat.  Shave the kernels from three ears of corn (I prefer the white, but the yellow is fine); dice one onion; finely chop one jalapeno; juice one lime; rinse a can of black beans.  Mix it all in a bowl with a 1/2 t of chili powder and cumin.  Add 1/4 tsp of salt and 1/4 C chopped cilantro.  It’s best if this part sits for an hour or so.  It will actually last a day or two in the fridge so feel free to make extra and add to it.  Add some tomatoes just before serving.  Enjoy!

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