Smashed Chicken with Corn and Cabbage Recipe

Introduction

This Smashed Chicken with Corn and Cabbage recipe combines crispy, juicy chicken thighs with a tangy, creamy cabbage salad. It’s a flavorful and satisfying meal that comes together quickly, perfect for weeknight dinners or casual gatherings.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 ½ cups fresh or frozen corn kernels
• Kosher salt (such as Diamond Crystal) and freshly ground black pepper
• 2 pounds skin-on chicken thighs, bones removed
• ½ cup plain full-fat Greek yogurt
• ¼ cup chopped bread-and-butter pickles, plus 1 tablespoon pickle brine
• 2 tablespoons chopped dill, plus more for serving
• ¼ teaspoon garlic powder
• 1 small or ½ medium Savoy or green cabbage, cored and finely chopped (about 4 cups)
• 2 tablespoons vinegar-based hot sauce, such as Tabasco

Instructions

1. Step 1: In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn and cook for 2 to 3 minutes, stirring frequently, until the color deepens. Season with a sprinkle of salt, transfer the corn to a bowl, and wipe out the skillet.
2. Step 2: Cut a large square of aluminum foil wide enough to cover the skillet. Pat the chicken thighs dry and season all over with salt and pepper. Swirl the remaining 1 tablespoon of olive oil to coat the bottom of the skillet and place it over medium-high heat. Lay the chicken thighs skin-side down in an even layer, then cover with the foil and set a smaller heavy skillet or grill press on top to weigh them down. Cook until the skin is golden brown and crispy, about 8 to 10 minutes.
3. Step 3: Flip the chicken, cover again with foil and weight, and cook until the chicken is cooked through, about 1 to 2 minutes more.
4. Step 4: While the chicken cooks, prepare the salad. In a medium bowl, whisk together the yogurt, pickles, pickle brine, dill, and garlic powder. Stir in the chopped cabbage and cooked corn, then season with ¾ teaspoon salt and a few cracks of freshly ground pepper. Top with additional fresh dill.
5. Step 5: Remove the skillet from heat. Pour out (or reserve) all but 1 tablespoon of the chicken fat. Add the hot sauce and 2 tablespoons of water to the skillet. Use a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour the spicy pan drippings over the chicken and serve alongside the cabbage salad.

Tips & Variations

• Use bone-in chicken thighs if you prefer more flavor; just adjust the cooking time accordingly.
• Swap the cabbage for kale or napa cabbage for a different texture and taste.
• Add a squeeze of fresh lemon juice to the cabbage salad for extra brightness.
• If you don’t have a grill press, use a heavy skillet or a stack of cans wrapped in foil to press the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium-low heat to keep the skin crispy. The cabbage salad is best enjoyed fresh but can be refrigerated separately for up to a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can use frozen chicken thighs, but be sure to fully thaw them before cooking to ensure even cooking and crispy skin.

What can I substitute for bread-and-butter pickles?

If you don’t have bread-and-butter pickles, you can use dill pickles or even capers for a different but tasty tangy flavor in the salad.

Smashed Chicken with Corn and Cabbage Recipe

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4.8 from 104 reviews

This Smashed Chicken with Corn and Cabbage recipe features crispy skin-on chicken thighs cooked in a cast-iron skillet and served with a tangy cabbage salad mixed with corn, Greek yogurt, and pickles. A spicy sauce made from pan drippings adds a flavorful kick to this easy, one-pan dish perfect for a satisfying weeknight dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Chicken and Cooking

• 2 tablespoons extra-virgin olive oil, divided
• 2 pounds skin-on chicken thighs, bones removed
• Kosher salt (such as Diamond Crystal) and freshly ground black pepper

Salad

• 1 ½ cups fresh or frozen corn kernels
• ½ cup plain full-fat Greek yogurt
• ¼ cup chopped bread-and-butter pickles
• 1 tablespoon pickle brine
• 2 tablespoons chopped dill, plus more for serving
• ¼ teaspoon garlic powder
• 1 small or ½ medium Savoy or green cabbage, cored and finely chopped (about 4 cups)
• 2 tablespoons vinegar-based hot sauce, such as Tabasco

Instructions

1. Cook the Corn: In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn kernels and cook for 2 to 3 minutes, stirring frequently until the corn color deepens. Season with a sprinkle of kosher salt. Transfer the corn to a bowl and wipe out the skillet.
2. Prepare and Cook Chicken: Cut a large square of aluminum foil to cover the skillet. Pat the chicken thighs dry and season all sides generously with salt and freshly ground black pepper. Swirl the remaining 1 tablespoon olive oil to coat the skillet bottom and heat over medium-high. Place chicken thighs skin-side down in an even layer. Cover with the foil and place a smaller heavy skillet or grill press on top to weight down the chicken. Cook until the skin is golden brown and crispy, about 8 to 10 minutes. Flip the chicken, cover with foil and weight again, and cook for another 1 to 2 minutes until cooked through.
3. Prepare the Salad: While the chicken cooks, whisk together the Greek yogurt, chopped pickles, pickle brine, chopped dill, and garlic powder in a medium bowl. Stir in the finely chopped cabbage and cooked corn. Season with ¾ teaspoon kosher salt and freshly cracked black pepper to taste. Top the salad with extra fresh dill.
4. Make the Spicy Pan Sauce: Remove the skillet from heat. Pour out or reserve all but 1 tablespoon of the chicken fat. Add the vinegar-based hot sauce and 2 tablespoons of water to the skillet. Using a wooden spoon, scrape up the browned bits from the pan bottom to create a flavorful sauce. Pour this spicy sauce over the cooked chicken.
5. Serve: Plate the crispy smashed chicken thighs alongside the tangy cabbage and corn salad. Garnish with additional dill if desired. Enjoy this delicious, balanced meal immediately.

Notes

• For best results, use skin-on chicken thighs to get crispy skin and juicy meat.
• Removing bones from the chicken thighs helps them cook evenly and makes eating easier.
• The aluminum foil and weight method ensures even contact for crispy skin without flipping too frequently.
• Adjust the hot sauce quantity to your preferred level of spiciness.
• Reserve pan drippings to add additional flavor to other dishes or sauces.
• The dish is great served fresh but can be refrigerated for up to 2 days.

Keywords: Smashed chicken, crispy chicken thighs, corn salad, cabbage salad, skillet chicken, easy dinner, one-pan meal, Greek yogurt dressing, pickled pickle salad, quick stovetop recipe