From above, golden-brown chicken thighs sit over swirls of pale green avocado crema, topped with glossy charred corn, poblano strips, pink radish coins, cilantro leaves, and a few lime wedges for a vibrant, modern farmhouse look.

Crispy Chicken Thighs with Charred Corn-Poblano Relish & Avocado Herb Crema

Name: Crispy Chicken Thighs with Charred Corn-Poblano Relish & Avocado Herb Crema
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs patted very dry; 2 ears fresh corn kernels cut off; 2 poblano peppers halved, seeded, and thinly sliced; 1 ripe avocado peeled and pitted; 1/2 cup full-fat Greek yogurt; 4 radishes very thinly sliced; 1/4 small red onion finely diced; 1 garlic clove grated; 1/4 cup fresh cilantro leaves and tender stems; 2 tbsp fresh chives finely sliced; 1 lime zested and juiced; 1 tbsp apple cider vinegar; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp crushed red pepper flakes; 1 tbsp olive oil; 1 tbsp neutral oil; 1 1/2 tsp kosher salt; 1/2 tsp black pepper

Crispy chicken with smoky summer relish and creamy avocado sauce.

Category Main Course

Prep 20 minutes

Cook 25 minutes

Style American

Technique Pan-searing

Diet Friendly Low-Carb

Daily recipe · August 08, 2026

A little about this dish

This late-summer American-inspired dish leans into peak-season produce without falling back on the usual steakhouse clichés. Crisp-skinned chicken thighs are paired with a smoky-sweet charred corn and poblano relish, then balanced by a cool avocado-herb crema and a shower of crunchy radish. It feels bright yet cozy, perfect for a mild, slightly overcast day, and the colors make the plate pop beautifully.

Ingredients (for 4)

Bone-in, skin-on chicken thighs — 8 — patted very dry
Fresh corn — 2 ears — kernels cut off
Poblano peppers — 2 — halved, seeded, and thinly sliced
Ripe avocado — 1 — peeled and pitted
Full-fat greek yogurt — 1/2 cup
Radishes — 4 — very thinly sliced
Small red onion — 1/4 — finely diced
Garlic clove — 1 — grated
Fresh cilantro leaves and tender stems — 1/4 cup
Fresh chives — 2 tbsp — finely sliced
Lime — 1 — zested and juiced
Apple cider vinegar — 1 tbsp
Smoked paprika — 1/2 tsp
Ground cumin — 1/2 tsp
Crushed red pepper flakes — 1/4 tsp
Olive oil — 1 tbsp
Neutral oil — 1 tbsp
Kosher salt — 1 1/2 tsp
Black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🧂🍗

Preheat the oven to 425°F. Pat the chicken thighs very dry, then season them all over with 1 1/2 teaspoons kosher salt, black pepper, smoked paprika, and cumin.
Step 2 — 🍳✨🍗

Heat a large oven-safe skillet over medium-high heat with the neutral oil. Add the chicken skin-side down and cook without moving for 8 to 10 minutes until the skin is deep golden and crisp.
Step 3 — 🔥⏲️✅

Flip the chicken and transfer the skillet to the oven. Roast for 12 to 15 minutes, until the chicken is cooked through and reaches 175°F.
Step 4 — 🌽🌶️🔥

While the chicken cooks, heat a second skillet or grill pan over high heat. Cook the corn kernels and sliced poblano peppers with 1 tablespoon olive oil for 5 to 7 minutes, stirring occasionally, until lightly charred.
Step 5 — 🥣🍋🧅

Stir the diced red onion, apple cider vinegar, half the lime juice, and a pinch of salt into the charred corn and poblanos. Let it sit for 5 minutes.
Step 6 — 🥑🤍🌿

Blend the avocado, Greek yogurt, grated garlic, cilantro, lime zest, remaining lime juice, and 2 to 3 tablespoons water until smooth and spoonable. Add salt to taste.
Step 7 — 🌸🥬🧂

Toss the thinly sliced radishes with the chives and a tiny pinch of salt for a crisp topping.
Step 8 — 🍽️🥑🍗

Spread avocado crema on each plate. Add 2 chicken thighs per serving and spoon the charred corn-poblano relish over the top.
Step 9 — 🌿🍋😋

Finish with the radish-chive topping, extra cilantro, and a final squeeze of lime. Serve right away while the chicken skin is still crisp.

A final fox tip

For an even lower-carb version, use just 1 ear of corn and add diced zucchini to the relish. If you want more heat, swap in a serrano for part of the poblano. The contrast of crispy skin, cool crema, and smoky relish is what makes this dish feel restaurant-worthy, so plate with generous swooshes and layered toppings for the best photo.