Smashed Chicken with Corn and Cabbage Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
