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When it comes to creating a meal that tantalizes the taste buds while also being a feast for the eyes, few dishes can compete with Smoky Paprika Chicken paired with Zesty Avocado Corn Salsa. This vibrant recipe combines the rich, smoky flavor of paprika-infused chicken with a refreshing, zesty salsa that bursts with color and nutrients. It's not only a treat for the palate but also offers a myriad of health benefits—making it a perfect choice for health-conscious diners and food enthusiasts alike.

Smoked Paprika Chicken with Avocado Corn Salsa

Discover the perfect meal that combines flavor and health with Smoky Paprika Chicken and Zesty Avocado Corn Salsa. Enjoy the smoky depth of marinated chicken paired with a refreshing, vibrant salsa made from fresh corn, ripe avocados, and zesty lime. This easy-to-make dish not only tantalizes the taste buds but is also packed with nutrients, making it ideal for summer gatherings, family dinners, or meal prep. Impress your loved ones with this colorful and delicious recipe that brings a burst of flavors to your table.
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Ingredients
  

For the Smoked Paprika Chicken:

4 boneless, skinless chicken thighs (about 1.5 lbs)

2 tablespoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Juice of 1 lime

For the Avocado Corn Salsa:

1 cup fresh corn (about 2 ears, or 1 cup frozen corn, thawed)

1 large ripe avocado, diced

1 small red onion, finely chopped

1 medium tomato, diced

1 small jalapeño, seeded and minced (optional)

¼ cup fresh cilantro, chopped

Juice of 2 limes

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, pepper, olive oil, and lime juice to create a marinade. Add the chicken thighs to the bowl, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Prepare the Salsa: While the chicken is marinating, prepare the avocado corn salsa. In a mixing bowl, combine the corn, diced avocado, red onion, tomato, jalapeño (if using), cilantro, lime juice, salt, and pepper. Gently toss the ingredients to combine, being careful not to mash the avocado. Taste and adjust seasoning if necessary. Set aside to allow the flavors to meld.

      Cook the Chicken: Preheat your grill or stovetop grill pan over medium-high heat. Once hot, add the marinated chicken thighs. Grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and allow it to rest for 5 minutes before slicing.

        Serve: Slice the smoked paprika chicken and arrange it on serving plates. Top each serving with a generous scoop of the avocado corn salsa. For an extra splash of lime, you can squeeze additional lime juice over the dish.

          Garnish (Optional): Serve with lime wedges and sprigs of fresh cilantro for garnish.

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4