Honey Cilantro Lime Chicken Thighs with Charred Corn
See it adapt to allergies, servings & swaps.
Per serving 677 kcal · 62g protein · 62g carbs · 25g fat
Ingredients
- 4 boneless skinless chicken thighs
- 45ml honey (3 tbsp)
- a small handful of fresh cilantro (about 15g), plus more to finish
- 2 limes (zested and juiced)
- 2 garlic cloves
- 1 jalapeño
- 30ml olive oil (2 tbsp)
- 2 corn cobs, husked
- 5ml salt (1 tsp), divided
- 2ml black pepper (½ tsp), divided
- 2ml ground cumin (½ tsp)
- 2ml chili powder (½ tsp)
Steps
- Zest both limes and juice them into a blender. Add 45ml honey, the cilantro, 2 peeled garlic cloves, and the jalapeño (halved and seeded for less heat, or left whole for more). Blend until smooth.
- Pat the 4 chicken thighs dry with paper towels. Season both sides with half the salt (about ½ tsp), 1ml black pepper, the cumin, and the chili powder.
- Heat 30ml olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the thighs on the first side for 4–5 minutes until golden, then flip and sear 3–4 minutes more. Transfer to a plate.
- Pour the honey-cilantro-lime glaze into the skillet and return the chicken. Simmer over medium heat for 8–10 minutes, turning the thighs halfway, until they reach 74°C (165°F) on an instant thermometer and the glaze has thickened and caramelized.
- While the chicken cooks, heat a second skillet over medium-high. Char the 2 corn cobs for 3–4 minutes per side, turning occasionally, until they're spotted dark and tender. Season with the remaining salt and 1ml black pepper.
- Plate the thighs, spoon the glaze over them, and set the charred corn alongside. Scatter with extra cilantro and serve right away.
That is the whole thing.
No technique, no special equipment. This is what every Eatsë dinner looks like — the app suggests it, scales it to your house, and writes the recipe. Two weeks free.
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Honey, lime, and a little jalapeño heat go into the blender and come out as a glaze that caramelizes on seared chicken thighs while corn chars in the same pan. It reads fancier than it cooks — one blender, one cast iron skillet, about thirty-five minutes.
It's built for two, so there's no leftover math and nothing wilting in the crisper by Thursday. Char the corn while the chicken simmers in the glaze, and both land hot at the same time.
Leftovers
- Store in an airtight container in the fridge for up to 3 days. Reheat gently in a 160°C (325°F) oven for 10–12 minutes, covered, until warmed through.
- The glaze thickens as it cools — add a splash of water when reheating if it needs loosening.
- The corn is best fresh, but reheats fine in a dry skillet for a minute or two.
This is the kind of dinner Eatsë hands you without the hunting: it suggests the week's meals, scales each recipe to the number of people you're actually feeding, and builds the grocery list by aisle. You still choose, and you still cook — Eatsë just takes the finding, the scaling, and the shopping off your plate. This one happened to be too good not to write down.
Dinner, figured out.
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