Griddle Perfection: Juicy Chicken Thighs with Creamy Miso Corn

Directions

1. Grill whole corn over medium-high heat, turning occasionally, until lightly charred. Remove and let cool before cutting kernels off the cob.

2. Season chicken thighs generously with Big Poppa’s Desert Gold Seasoning.

3. Place chicken on the hot griddle or grill and cook for about 5-6 minutes per side until evenly charred.

4. Remove chicken from the grill when the internal temperature reaches 170°F.

5. Heat a cast iron pan on the griddle with a drizzle of oil.

6. Add the chopped onions, jalapeños, and pineapple. Sauté until softened and slightly caramelized.

7. In another cast iron pan, heat some oil and add coconut milk, minced garlic, and minced ginger. Stir well.

8. Season with Big Poppa’s Desert Gold and Jallelujah Lime Seasonings for bold flavor.

9. Let the sauce simmer and reduce slightly.

10. Stir in white miso paste, ginger miso broth, and cream cheese, whisking until smooth.

11. Squeeze one lime into the sauce for brightness.

12. Fold the charred corn kernels into the veggie mix and stir well.

13. Pour the creamed corn mixture into the sauce and let everything meld together.

14. Turn the heat to high and nestle the cooked chicken thighs into the sauce.

15. Squeeze ½ lime over everything and let it simmer for another 2-3 minutes.

16. Stir in fresh basil just before removing from the heat.

17. Plate the creamy corn mixture and place the chicken thighs on top.

18. Serve hot and enjoy!