Smoky Paprika Chicken Thighs with Charred Corn and Black Bean Skillet

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A smoky, slightly spicy skillet dinner that comes together in 30 minutes with bone-in chicken thighs seared until golden and served over a vibrant charred-corn and black bean hash. Cumin, smoked paprika, and a splash of lime juice tie everything together into a bold, satisfying weeknight meal the whole family will love.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 9 gFiber
• 6 gSugar
• 38 gProtein
• 680 mgSodium
• 850 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 42 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp vegetable oil

For the Skillet Base

• 1 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups frozen corn kernels (thawed)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp kosher salt

For Finishing

• 2 tbsp unsalted butter
• Juice of 1 lime
• ¼ cup fresh cilantro, roughly chopped
• 2 tbsp crumbled cotija or feta cheese (optional)

Directions

1. Pat chicken thighs dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and pepper. Rub the spice mixture evenly over all sides of the chicken thighs.
2. Heat 1 tbsp vegetable oil in a large, heavy-bottomed skillet (12-inch cast iron preferred) over medium-high heat until shimmering. Add chicken thighs skin-side down and cook without moving for 5-6 minutes until the skin is deeply golden and crispy. Flip and cook another 4 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium. In the same skillet with the drippings, add the diced onion and red bell pepper. Cook, stirring occasionally, for 4-5 minutes until softened and lightly caramelized. Add the minced garlic and cook 1 minute more.
4. Add the corn kernels to the skillet in a single layer. Let cook undisturbed for 2 minutes to get some charred edges, then stir. Cook another 2 minutes until heated through and slightly charred.
5. Add the drained black beans, cumin, smoked paprika, chili powder, and salt. Stir everything together and cook for 2 minutes to meld the flavors.
6. Nestle the chicken thighs back into the skillet on top of the corn and bean mixture. Cover the skillet with a lid (or tightly with foil) and reduce heat to medium-low. Cook for 8-10 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
7. Remove the lid and add the butter in small pieces around the skillet. Let it melt into the beans and corn, then squeeze the lime juice over everything. Sprinkle with fresh cilantro and optional cotija cheese.
8. Serve immediately straight from the skillet with warm tortillas, crusty bread, or over a bed of rice. Spoon the charred corn and bean hash around the chicken thighs.

Cook’s Notes

• For extra-crispy skin, pat the chicken very dry and don't skip the initial sear without moving the thighs—this is what renders the fat and crisps the skin.
• If you don't have cast iron, any heavy-bottomed 12-inch skillet works. Just make sure it has a tight-fitting lid for the final steam step.
• Feel free to substitute boneless thighs—reduce cook time by about 3 minutes in the covered step, and check internal temp at 160°F.
• Add a pinch of cayenne or a few dashes of hot sauce to the spice rub if you prefer more heat.
• Leftovers keep well in an airtight container in the refrigerator for up to 3 days; the flavors actually improve the next day.