I continue to find great recipes almost weekly from the NYT Cooking daily email. This recipe caught my eye early August 2023 but it was a few weeks before I had a chance to give it a whirl; it was so good that I made it again the following week. I did make some modifications though to the quantities for some of the ingredient. First off, the recipe calls for 2lbs of boneless, skinless chicken thighs and my husband and I ATE IT ALL!!!! The recipe says it should have been 4 to 6 servings…lol. The second change I made was that I felt that it needed a flavor boost; while delicious, it was a tad timid on my palette. The garlic and basil needed to “pop” more. I also toyed with the idea of adding cilantro or fresh pineapple. For my second try, I stuck with the original ingredients but just added more. My adult kids were visiting and the scarfed it down.
Note: the chicken needs a minimum of 30 minutes to marinade. For efficiency and faster “to table” time, get the chicken marinading first and then do the rest of the prep work.
- 4 pounds boneless, skinless chicken thighs
- 1½ tsp fine sea or table salt (I did not double the amount of salt – just added ½ tsp)
- 4 TBL mayonnaise
- 1 TBL extra-virgin olive oil
- 1 cup finely chopped basil, plus more for garish (this I quadrupled)
- 4 large garlic cloves, finely grated or minced
- ⅔ to 1 cup chopped pickled jalapeños, plus brine from the jar/can
- 6 TBL olive oil, plus more for drizzling
- 10 scallions, thinly sliced (I used both the white and green leafy ends)
- [optional] 1 jalapeño, sliced into rings (I removed all seeds and it was still to hot and unpleasant. Fortunately it was easy to remove; I will leave this out in the future.
- 1 lime, halved
- Season the chicken all over with salt.
- In a large bowl, stir together the mayonnaise, basil, garlic and 4 TBL jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.
- Heat oven to 425°.
- In a medium bowl, toss together the corn, pickled jalapeños, olive oil, 1½ teaspoon salt and half of the scallions (save remaining 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 olive oil.
- Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting (I did 15 minutes)
- Turn 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)
- Garish chicken and corn with basil, remaining scallions and [optional] fresh jalapeños slices. Sprinkle with more pickled jalapeño brine and squeeze with lime juice.