Jolted Cowboy Grilled Chicken Thighs with Corn and Black Bean Salad
Grilled boneless chicken thighs with a charred corn and black bean salad, ready in 30 minutes. Jolted Cowboy's coffee and smoked paprika give the chicken a deep barbecue crust, and a little in the lime dressing pulls the salad into the same smoky flavour.
Ingredients
- 8 Boneless, skinless chicken thighs
- 3 Ears of corn
- 1 can (19 oz) Black beans, rinsed and drained
- 1 Red bell pepper
- 2 Green onions
- 1 Lime
- 3 tbsp Olive oil
- Salt
- 6 scoops Jolted Cowboy FLAVRBOMBS™
You will need
- Grill or grill pan
- Large mixing bowl
- Meat thermometer
- Tongs
- Knife
- Cutting board
Method
Season the chicken
- Preheat the grill to medium-high.
- Pat the thighs dry, then rub with 1 tbsp of olive oil, a pinch of salt and 4 scoops of Jolted Cowboy. The coffee in the blend builds a dark crust on the grill.
Grill
- Brush the corn with 1 tbsp of olive oil.
- Grill the corn for 10 to 12 minutes, turning, until charred in spots.
- Grill the chicken for 5 to 6 minutes per side, until it reaches 74°C (165°F) in the thickest part. Rest for 5 minutes.
Make the salad
- Cut the kernels off the corn and dice the red pepper. Slice the green onions.
- Toss the corn, black beans, pepper and onions with the remaining 1 tbsp of olive oil, the lime juice, a pinch of salt and 2 scoops of Jolted Cowboy.
Plate and enjoy
- Slice the chicken and serve it over the corn and black bean salad.
Jolted Cowboy is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
