Grilled Piri Piri Chicken Thighs with Grilled Corn Salad

by Rachael Ray Show Staff 3:00 AM, June 28, 2012

Aired June 28, 2012

Serves 4
For the Piri Piri Chicken:
8 bone-in, skin-on chicken thighs
4 Fresno chilies or 2 long hot chili peppers, seeded and chopped
2 to 3 cloves garlic, grated or pasted
1 shallot, chopped
2 inches ginger root, peeled and grated
Juice of 2 limes
1 tablespoon ground coriander, a scant palmful
1 tablespoon sweet paprika, a scant palmful
1/2 tablespoon ground cumin, half a palmful
EVOO Extra Virgin Olive Oil, for liberal drizzling
For the Grilled Corn Salad:
4 ears corn on the cob, husks and silk removed
1 small red onion, finely chopped
1 clove garlic, grated
2 teaspoons hot sauce
Juice of 2 limes
Salt and pepper
1 tablespoon of honey
1/3 cup EVOO Extra Virgin Olive Oil
1 fresno chili pepper, seeded and finely chopped
1/2 pound baby spinach, coarsely chopped
1/2 cup sliced blanched almonds, lightly toasted

Place chicken in a shallow dish. In a food processor, process peppers, grated garlic, shallot, ginger, lime juice, coriander, paprika and cumin into a paste.

Score chicken with shallow slashes and rub with paste. Season with salt and pepper, and drizzle with oil. Marinate a minimum of 1 hour and up to 4.

Preheat grill or grill pan over medium-high heat. Make sure the grill is well cleaned and the grates thoroughly oiled. Grill chicken thighs, about 6-7 minutes on each side, or until cooked through. Serve Grilled Corn Salad alongside.

For the Grilled Corn Salad:

Preheat grill or grill pan to medium.

Place corn on the grill and grill, rotating every 2-3 minutes to evenly marked all over. Remove and cool slightly. With a paring knife, cut the kernels from the cob and reserve.

While the corn is cooling, in a bowl, combine the red onion, fresno chili pepper, garlic, lime juice, salt and pepper, and let sit a couple of minutes. Whisk in the honey, hot sauce and the EVOO.

Add grilled corn kernels, spinach and toss to combine garnish with toasted almonds.