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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All I Want is Steak Gift Box
ButcherBox
Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Preheat oven to 275°F (135°C). Line a baking sheet with foil and set a wire rack on top.
2
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.
3
Quarter 1½ cups of cherry tomatoes and place in a large bowl.
4
Dice 1 small zucchini into ¼-inch cubes. Mince 1 small shallot.
5
Grate 1 clove of garlic using a microplane.
6
Zest and juice 1 lime.
7
Roughly chop 2 tbsp each of fresh cilantro and basil.
8
Tear or chop 2 cups of romaine or butter lettuce into bite-sized pieces. Set aside.
9
Husk and clean 2 ears of corn. Carefully cut kernels off the cob using a sharp knife.
How to Cook
1
Arrange chicken thighs skin-side up on the rack.
2
Roast for 35–45 minutes, until internal temperature reaches 130°F (54°C). Remove from oven and let rest for 5–10 minutes.
3
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.
4
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
5
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.
6
Heat a cast-iron skillet over medium-high heat and drizzle with a little oil.
7
Once hot, place chicken thighs skin-side down and sear for 3–4 minutes, until golden and crispy.
8
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.
9
Just before serving, gently fold the chopped lettuce into the salad to keep it fresh and crisp.
10
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.
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!
Equipments
mixing bowls
Resealable bag (optional)
Baking sheet + foil
Wire rack
Cast Iron Skillet (or heavy-bottomed skillet)
Knife & cutting board
Microplane or fine grater
Citrus zester/juicer
Tongs
Thermometer (for best results)
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
Step By Step
Instructions
Preparation
1
Preheat oven to 275°F (135°C). Line a baking sheet with foil and set a wire rack on top.
2
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.
3
Quarter 1½ cups of cherry tomatoes and place in a large bowl.
4
Dice 1 small zucchini into ¼-inch cubes. Mince 1 small shallot.
5
Grate 1 clove of garlic using a microplane.
6
Zest and juice 1 lime.
7
Roughly chop 2 tbsp each of fresh cilantro and basil.
8
Tear or chop 2 cups of romaine or butter lettuce into bite-sized pieces. Set aside.
9
Husk and clean 2 ears of corn. Carefully cut kernels off the cob using a sharp knife.
How to Cook
1
Arrange chicken thighs skin-side up on the rack.
2
Roast for 35–45 minutes, until internal temperature reaches 130°F (54°C). Remove from oven and let rest for 5–10 minutes.
3
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.
4
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
5
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.
6
Heat a cast-iron skillet over medium-high heat and drizzle with a little oil.
7
Once hot, place chicken thighs skin-side down and sear for 3–4 minutes, until golden and crispy.
8
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.
9
Just before serving, gently fold the chopped lettuce into the salad to keep it fresh and crisp.
10
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.
