MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Chicken Thighs With Spicy Corn
 Categories: Poultry, Vegetables, Herbs, Chilies
      Yield: 4 servings
 
      2 lb Boned, skinned chicken
           - thighs
  1 3/4 ts Fine sea or table salt
      2 tb Mayonnaise
    1/4 c  Basil; fine chopped, more as
           - garnish
      2 cl Garlic; fine grated or
           - minced
    1/3 c  Pickled jalapenos; chopped,
           - plus brine from the jar
      4 c  Corn niblets; thawed
      3 tb Olive oil; more for
           - drizzling
      5    Scallions; thin sliced
      1    Jalapeno; sliced in rings
      1    Lime; halved
 
  Season the chicken all over with 3/4 ts of salt.
  In a large bowl, stir together the mayonnaise, basil,
  garlic and 2 tb jalapeno brine. Add the chicken
  to the marinade. Cover and refrigerate for 30 minutes
  and up to 6 hours.
  
  Set oven @ 425°F/218°C.
  
  In a medium bowl, toss together corn, pickled jalapeños,
  olive oil, remaining 1 teaspoon salt and half of the
  scallions (save remaining scallions 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 oil. Continue to roast until the chicken is
  cooked through, 10 to 15 minutes longer, stirring the
  corn once while roasting.
  
  Turn the 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).
  
  Garnish chicken and corn with basil, remaining scallions
  and fresh jalapeño slices. Sprinkle with more pickled
  jalapeño brine and squeeze with lime juice. Serve hot or
  at room temperature.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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