Grilled Chicken Thighs with Spicy creamed Corn

This is a great weeknight dinner. Using the grill for almost the whole meal, it keeps the heat outside and is quick. Just a few ingredients and is so tasty. The chipotle pepper adds a nice spice to accompany the sweetness of the corn. Of course if you do not like spicy, you can omit the pepper and it will still be tasty. It is a whole meal just using one pan. Of course a side salad would be a welcome addition.

Makes 4 servings:

For Chicken:

8 chicken thighs (skin on and bone in)

2 tablespoons finely ground coffee

2 tablespoons ground garlic

1 teaspoon red pepper flake

2 tablespoons smoked paprika

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

For creamed corn:

4 fresh ears of corn (shucked)

2 tablespoons butter (melted)

1 cup cream

1 canned adobo chipotle pepper (I use just 1 pepper for this recipe, I save the rest for a later use)

salt and pepper

In small bowl mix all spices together and add olive oil. Rub thoroughly into thighs. Let marinate while preparing the corn and heating grill.

Heat grill to 375. You can use a charcoal grill or I have even used my Traeger for this.

Remove husks from corn and brush with melted butter. Once grill is hot, place corn on grill and turn every few minutes until marked and partially cooked. Remove and set aside to cool.

If you have a grill large enough you can add the chicken with the corn on the grill. Add chicken skin side down to brown the skin. The fat will drip, if using a charcoal grill, try not to place thighs directly over the coals. The fat will cause flames to come up and burn the skin instead of browning it. A few little flames are ok, just be prepared to move the meat around a bit to avoid any large flames. Leave chicken skin side down until browned and crispy, about 3-5 minutes. Turn and brown the other side. Move chicken to cooler side of grill to cook until internal temperature is 158-160. Remove.

Once corn is cool enough to handle, remove kernels from cobs with a sharp knife. In blender or food processor, add 1 cup cream and adobo pepper and blend well. Heat a large skillet or cast iron pan over medium high heat, add corn and cream mixture to pan. Turn down heat and cook until just bubbly. Season with salt and pepper. Taste and adjust seasoning. Add chicken thighs to corn. Remove from heat and serve.