Peri-Peri Coconut Chicken Skillet with Charred Corn Step-by-step instructions

Before you start

Before starting, pat the chicken thighs dry with paper towels to ensure a good sear. Measure out all ingredients and have them within reach. Cut the corn kernels off the cobs, and mince the garlic.

If making the sauce from scratch, gather the peri-peri sauce and coconut milk. Preheat a large cast-iron skillet over medium-high heat for a few minutes before adding the chicken.

Instructions

Season and Sear

1. 1Season the Chicken
   Pat the chicken thighs dry with paper towels. In a small bowl, mix the smoked paprika, minced garlic, kosher salt, and black pepper. Rub the mixture all over the chicken thighs, ensuring even coverage.
   Look for The chicken should be evenly coated with the reddish-brown spice rub.
   Tip For deeper flavor, let the seasoned chicken rest in the refrigerator for 30 minutes before cooking.
2. 2Make the Sauce
   In a blender or food processor, combine the peri-peri chili sauce and full-fat coconut milk. Blend until smooth and well combined. Set aside.
   Look for The sauce should be a uniform, vibrant orange color.
   Tip If using a store-bought peri-peri sauce, taste it first to gauge heat; adjust the amount to your preference.

The chicken should be evenly coated in the paprika-garlic rub, and the sauce should be smooth and vibrant orange. When searing, the kitchen will fill with a smoky, spicy aroma.

The chicken skin should be deeply browned and blistered, and it should release easily from the pan when you try to flip it. If it sticks, give it another minute.

Char and Simmer

3. 3Sear the Chicken
   Heat a large cast-iron skillet over medium-high heat (400°F). Add the chicken thighs skin-side down. Sear for 10 minutes without moving, until the skin is deeply golden and blistered. Flip and cook for 2 minutes on the other side.
   Look for The skin should be crispy and blistered, and the chicken should release easily from the pan.
   Tip Don't overcrowd the pan; if needed, sear in batches to maintain the high heat.
4. 4Char the Corn
   Remove the chicken from the skillet and set aside. Add the corn kernels to the hot skillet and cook, stirring occasionally, for 3-4 minutes until charred and slightly blistered. Season with a pinch of salt.
   Look for The corn should have dark brown char spots and smell toasty.
   Tip Leave the corn in a single layer to get a good char without steaming.
5. 5Simmer the Sauce and Chicken
   Pour the peri-peri coconut sauce into the skillet with the corn. Bring to a simmer over medium heat (325°F). Return the chicken thighs to the skillet, skin-side up. Simmer for 8 minutes, basting occasionally with the sauce, until the chicken is cooked through.
   Look for The sauce should be slightly thickened and the chicken should reach an internal temperature of 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce reduces too much, add a splash of water or chicken broth to loosen it.

The corn will start to pop and char, releasing a sweet, toasty smell. When you add the sauce, it will sizzle and then settle into a gentle simmer. The chicken should be nestled in the sauce, and the liquid will turn a rich orange as it reduces. The sauce should coat the back of a spoon.

Finish and Serve

6. 6Finish and Serve
   Squeeze the lime wedges over the hot skillet. Serve directly from the skillet, spooning extra sauce over the chicken and corn.
   Look for The lime adds a bright, fresh aroma and tangy contrast to the rich sauce.
   Tip Serve with crusty bread or rice to soak up the extra sauce.

The lime juice brightens the dish, adding a fresh, citrusy note that cuts through the richness. The chicken should be glistening with sauce, and the corn should be tender but still slightly crunchy. The skillet should be bubbling gently. Serve hot, with extra lime wedges for squeezing.

Common mistakes

Avoid moving the chicken too early during searing—let it cook undisturbed for the full 10 minutes to get that crispy skin. Don't skip charring the corn; it adds a crucial smoky layer.

Also, be careful not to let the sauce boil too vigorously, which can cause it to separate. Simmer gently over medium heat. Finally, taste the sauce before adding salt, as peri-peri sauce can be salty.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).

The skin should be deeply browned and blistered, and the sauce should be slightly thickened and glossy. If the sauce looks too thin, simmer for another minute or two; if it's too thick, add a splash of water or broth.

• Poultry: 165°F (74°C) in the thickest part