Ingredients
8 oz corn kernels, canned, drained
4 oz tomato, fresh, seeded and diced
2 oz green onions, chopped
4 tbsp lime juice, fresh
3 tbsp cilantro, fresh, chopped
1 tsp chili powder
salt and ground black pepper, to taste
2¼ lb chicken thighs, boneless
2 tsp ground cumin
2 tsp dried oregano
1½ tsp paprika
1 tsp chili powder
1 tsp ground coriander
1 tsp salt
½ tsp ground black pepper
¼ cup olive oil
cooking spray
1 tbsp sour cream
Preparation
Preheat your oven to 400 degrees F and grease a baking sheet.
In a small bowl, combine cumin, oregano, paprika, chili powder, coriander, salt, and pepper. Mix evenly.
Into a mixing bowl, combine olive oil and chicken thighs. Toss to coat evenly.
Season the chicken thighs heavily with the prepared spice mixture. Mix evenly, then transfer to a baking sheet.
Roast for roughly 40 minutes until chicken thighs are cooked through, turning them over as needed.
While waiting for the chicken to rest, combine all ingredients for the corn salsa.
Season to taste with salt and pepper. Adjust accordingly and set aside.
Set aside roasted chicken on cooling racks to cool down briefly, then transfer these onto your working area and either slice or shred the chicken. You may also remove the skins before shredding or slicing.
Place the shredded or sliced chicken onto a plate, then serve these together with sour cream and ½ cup of the corn salsa per serving.
