Sally's Recipe Of The Week: Ranch Chicken With Tangy Corn
Ranch Chicken With Tangy Corn Serves 2
You know I love chicken thighs so I used boneless skinless in this recipe. You can use anything you want. Skin on bone in chicken breasts. What ever you like, your cooking time just may vary. If you use chicken breasts you may want to double up the sauce.
Here is what you need:
4 pieces of chicken of your choice 1/2 packet Ranch dressing mix 2 TBS olive oil 2 to 3 cloves garlic, minced 2 ears of corn, cut off the cob 3 to 4 scallions chopped 2 TBS butter salt and pepper Sriracha sauce - this is optional but it is the tang in the corn!
Preheat your oven to 400F.
In a small bowl combine dressing mix, olive oil and 1/2 of the minced garlic.
Line a rimmed baking sheet with foil and spray lightly with oil. You don't have to line the baking sheet but it helps make cleanup so much easier!
Place the chicken on the baking sheet brush with a little bit of the ranch/oil mixture, not too much, and season with a little salt and pepper. Bake the chicken for 25 minutes, or maybe more if using bigger cut, then remove from oven.
Brush both sides of the chicken with the ranch/oil mixture and put back into the oven for another 10 minutes or until cooked through. If you are using skin on chicken you may want to crisp it under the broiler for a couple of minutes.
For the corn, melt the butter in a pan and add the corn then season with salt and pepper. Cook the corn to your liking. Turn the heat down a bit and add in the rest of the garlic during the last couple of minutes.
Here comes the tang! Add as much or as little of the Sriracha as you like.
Turn off the heat and add in the scallions. I like my scallions slightly raw but if you want to cook them more, just add then in when you put in the garlic.
Plate up your corn and top with the chicken. Garnish with what you like, more scallions or cilantro. Let's eat!