Grilled chicken thighs recipe served on a plate, by Pekin the Chef
Jun 09 2026
Restaurants›Paladar›Grilled Chicken Thighs Recipe

Grilled Chicken Thighs Recipe

Inspired by Paladar
Time1h 30m
Serves4

achiote and red chilli mojo, torched sweetcorn

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Ingredients

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Marinade

Chicken

Sweetcorn

Method

Marinating Chicken

  1. 1

    Prepare the Marinade

    In a bowl, combine achiote paste, red chili powder, olive oil, lime juice, minced garlic, salt, and black pepper. Mix until well combined.

  2. 2

    Marinate the Chicken

    Place chicken thighs in a large resealable bag or bowl and pour the marinade over the chicken. Ensure each piece is well coated. Seal the bag or cover the bowl, and refrigerate for at least 1 hour, preferably overnight.

Grilling Chicken

  1. 3

    Preheat the Grill

    Preheat your grill to medium-high heat.

  2. 4

    Grill the Chicken

    Remove chicken from the marinade and allow excess marinade to drip off. Grill chicken thighs skin-side down for about 6-7 minutes. Flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).

Preparing Sweetcorn

  1. 5

    Torch the Sweetcorn

    While the chicken is grilling, remove the husks from the sweetcorn. Brush with melted butter and season with salt and pepper. Use a kitchen torch to char the corn until golden brown, or grill alongside the chicken for about 10-12 minutes, turning occasionally.

Serving

  1. 6

    Serve

    Once the chicken is cooked through and the sweetcorn is nicely charred, serve the grilled chicken thighs alongside the torched sweetcorn.

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