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BBQ Reverse-Seared Chicken Thighs with Summer Corn, Tomato & Zucchini Salad on a plate

BBQ Reverse-Seared Chicken Thighs with Summer Corn, Tomato & Zucchini Salad

Turn up the flavor with these BBQ Reverse-Seared Chicken Thighs! Slow-roasted until juicy and tender, then finished with a hot skillet sear for crispy, golden skin, these chicken thighs deliver bold, smoky flavor in every bite. Served over a bright summer salad of charred corn, cherry tomatoes, zucchini, and fresh herbs tossed in a zesty lime vinaigrette—it’s a vibrant, satisfying dish that’s perfect for warm nights and backyard cravings!
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Protein: chicken thighs
Cut: Chicken Thighs
Course: Main Course
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients

  • 4 Butcherbox skin-on, bone-in chicken thighs (room temperature) 
  • 2 tbsp BBQ Rub Sweet & Smoky 
  • 1 tbsp olive oil
  • 2 ears fresh corn
  • 11/2 cups cherry tomatoes 
  • 1 small zucchini
  • 1 small shallot
  • 1 garlic clove
  • 1 lime (zest + juice)
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh basil
  • 3 tbsp extra-virgin olive oil
  • 2 cups butter or romaine
  • lettuce (torn or chopped)
  • Salt
  • pepper
  • Optional: Pinch of chili flakes or Aleppo pepper

Instructions

Preparation

  • Preheat oven to 275°F (135°C). Line a baking sheet with foil and set a wire rack on top. 
  • Pat the chicken thighs dry with paper towels. Place in a bowl or resealable bag, add BBQ Rub Sweet & Smoky seasoning and olive oil and rub to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours. 
  • Quarter 1½ cups of cherry tomatoes and place in a large bowl. 
  • Dice 1 small zucchini into ¼-inch cubes. Mince 1 small shallot. 
  • Grate 1 clove of garlic using a microplane.  
  • Zest and juice 1 lime. 
  • Roughly chop 2 tbsp each of fresh cilantro and basil. 
  • Tear or chop 2 cups of romaine or butter lettuce into bite-sized pieces. Set aside. 
  • Husk and clean 2 ears of corn. Carefully cut kernels off the cob using a sharp knife. 

How to Cook 

  • Arrange chicken thighs skin-side up on the rack. 
  • Roast for 35–45 minutes, until internal temperature reaches 130°F (54°C). Remove from oven and let rest for 5–10 minutes. 
  • Heat a dry, heavy-bottomed skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for about 5 minutes, until charred in spots. Transfer the corn to the bowl with tomatoes. 
  • Assemble the salad. To the bowl with tomatoes and corn, add Diced zucchini, Minced shallot, Grated garlic, Lime zest and juice, Chopped herbs and 3 tbsp extra-virgin olive oil 
  • Season with salt, pepper, and optional chili flakes. Toss gently to combine and let sit to absorb flavors. Keep the chopped lettuce separate until ready to serve. 
  • Heat a cast-iron skillet over medium-high heat and drizzle with a little oil. 
  • Once hot, place chicken thighs skin-side down and sear for 3–4 minutes, until golden and crispy.  
  • Flip and sear the other side for another 3 minutes, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving. 
  • Just before serving, gently fold the chopped lettuce into the salad to keep it fresh and crisp. 
  • Plate the salad on individual plates or a large serving platter. Top with a crispy chicken thigh. Drizzle with any remaining dressing from the bowl. 
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