adobo style chicken with corn relish


2 lb. chicken thighs or drumsticks, bone in
2 teaspoons garlic powder
2 1/2 teaspoons onion powder, divided
2 teaspoons paprika, divided
2 teaspoons ground cumin, divided
1 teaspoon brown sugar (not packed)
2 teaspoons extra virgin olive oil
2 tablespoons white vinegar
2 cups fresh corn or 14.5 oz. can no salt added corn, drained
1 clove garlic, minced
1 cup cherry tomatoes, quartered
1/2 chipotle pepper with adobo sauce (more to taste)


  1. combine garlic powder, brown sugar, 2 teaspoons onion powder, 1 teaspoon paprika and 1 teaspoon ground cumin in a small plastic bag; shake to combine ingredients and set aside.
  2. preheat oven to 375°F.
  3. spray a baking sheet with cooking oil.
  4. separate skin from chicken thighs, but do not remove; rub spice mixture into meat.
  5. place skin back over chicken and bake for 30-35 minutes, or until internal temperature reaches 165°F.
  6. while chicken is cooking, combine olive oil, vinegar, 1 teaspoon paprika, 1 teaspoon cumin, minced garlic and 1/2 teaspoon onion powder; whisk to combine.
  7. add drained corn, tomatoes, and chipotle pepper to the bowl and toss.
  8. when chicken thighs are done, remove skin and serve with corn relish.

Nutrition (Per Serving)

serving size 6oz
servings 4
calories 250
fat 9g
saturated fat 2g
cholesterol 110mg
sodium 140mg
carbohydrate 22g
fiber 3g
protein 23g