Griddle Perfection: Juicy Chicken Thighs with Creamy Miso Corn
If you're looking for a bold, flavorful meal that comes together easily on the griddle, this Grilled Chicken Thighs with Creamed Corn recipe is a game-changer. The juicy, smoky chicken is seasoned with Big Poppa’s Desert Gold and Jallelujah Lime, bringing a perfect balance of savory, citrus, and spice. Paired with a creamy coconut miso corn sauce, this dish is packed with sweet, spicy, and umami-rich flavors that will keep you coming back for more.
What makes this recipe special?
✅ Perfectly Charred Chicken – Crispy outside, juicy inside
✅ Sweet & Smoky Corn – Caramelized to perfection
✅ Velvety Coconut Miso Sauce – A rich, umami-packed twist
✅ Easy to Make on a Griddle or Grill – Ideal for weeknight dinners or backyard BBQs
Fire up your griddle and give this mouthwatering meal a try—your taste buds will thank you! 🔥👨🍳
The BEST Grilled Chicken Thighs with Creamed Corn & Coconut Miso Sauce
Big Poppa
4
15 minutes
30 minutes
Fusion, BBQ
Main Dish
Juicy, flavor-packed chicken thighs meet a rich and creamy corn sauce in this ultimate griddle recipe. Infused with Big Poppa’s Desert Gold and Jallelujah Lime Seasonings, this dish brings bold citrus, savory miso, and a hint of spice for an irresistible bite. Whether you're grilling for a weeknight dinner or a backyard feast, this recipe is guaranteed to impress!
Ingredients
5 whole ears of corn
6 bone-in, skin-on chicken thighs
Big Poppa’s Desert Gold Seasoning (to taste)
Big Poppa’s Jallelujah Lime Seasoning (to taste)
1 onion, chopped
1 jalapeño, chopped
1 pineapple, cubed
1 can coconut milk
3 cloves garlic, minced
1-inch piece ginger, minced
2 tbsp white miso paste
½ cup ginger miso broth
4 oz cream cheese
2 limes
Fresh basil, chopped
Cooking oil
Directions
Grill whole corn over medium-high heat, turning occasionally, until lightly charred. Remove and let cool before cutting kernels off the cob.
Season chicken thighs generously with Big Poppa’s Desert Gold Seasoning.
Place chicken on the hot griddle or grill and cook for about 5-6 minutes per side until evenly charred.
Remove chicken from the grill when the internal temperature reaches 170°F.
Heat a cast iron pan on the griddle with a drizzle of oil.
Add the chopped onions, jalapeños, and pineapple. Sauté until softened and slightly caramelized.
In another cast iron pan, heat some oil and add coconut milk, minced garlic, and minced ginger. Stir well.
Season with Big Poppa’s Desert Gold and Jallelujah Lime Seasonings for bold flavor.
Let the sauce simmer and reduce slightly.
Stir in white miso paste, ginger miso broth, and cream cheese, whisking until smooth.
Squeeze one lime into the sauce for brightness.
Fold the charred corn kernels into the veggie mix and stir well.
Pour the creamed corn mixture into the sauce and let everything meld together.
Turn the heat to high and nestle the cooked chicken thighs into the sauce.
Squeeze ½ lime over everything and let it simmer for another 2-3 minutes.
Stir in fresh basil just before removing from the heat.
Plate the creamy corn mixture and place the chicken thighs on top.
Serve hot and enjoy!
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