Ingredients

• 8 bone in skin on chicken thighs
• A few grinds of my Perfect Poultry Seasoning or other poultry seasoning of choice
• Salt and pepper
• 3 tablespoons olive oil or neutral oil
• Neutral oil spray 
• 4 ears of corn on the cob
• 1 bunch scallions 
• About ½ cup Acacia honey
• 4 tablespoons Calabrian chili or chipotle chili paste, divided, or other hot sauce of choice 
• Lime wedges, to serve  
• Cilantro leaves, to serve  

Directions

Preheat the oven to 375 F.

Season the chicken thighs with a few grinds of my poultry seasoning or other poultry seasoning and salt and pepper. Preheat a large cast iron pan over medium high heat with olive oil and add chicken thighs, cook skin side down for 8 minutes then flip and cook for an additional 5 minutes. Transfer to the oven and cook through as needed until the internal temperature is 165 degrees.

Preheat another cast iron skillet over medium high heat. Spray with a little neutral oil and add in the ears of corn. Char the corn all over. When the corn is almost done, add in the scallions and char them for a couple minutes as well. Remove the corn and cut each cob into 3 pieces. Chop charred scallions into large bite sized pieces as well. Reserve until ready to serve the chicken.

In a squeeze bottle, combine the acacia honey and chili paste of choice or hot sauce together. Run the bottle under warm water for a minute or two until the honey has loosened up. Shake the bottle to combine the honey and chili.

Transfer chicken thighs to a large serving platter. Nestle the corn, scallions and lime wedges all around the chicken. Top with cilantro and squeeze hot honey over top.