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Dinner recipe · from the recipe book

Smoky Chicken Thigh Toasts with Cilantro Yogurt

Smoky, cumin-rubbed seared chicken thighs and charred corn pile onto crisp toasted bread over a tangy cilantro-lime yogurt spread, finished with crumbly queso fresco and fresh jalapeño.

Smoky Chicken Thigh Toasts with Cilantro Yogurt

Ingredients

  • 1 lb500 gChicken thighs, boneless skinlesstrimmed
  • 8 slices256 gWhole-wheat bread8 slices
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 2 tbsp30 gLime juicedivided
  • 2 cloves6 gGarlicminced
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • ½ medium60 gRed onionthinly sliced
  • 1 whole14 gJalapeñothinly sliced
  • ½ cup crumbled60 gQueso frescocrumbled
  • 1½ tbsp20 gOlive oildivided
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp3 gChili powder
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. There is no sourdough loaf in the pantry, so this uses whole-wheat bread; use sourdough slices instead if you have them.
  2. Make the spread: stir the Greek yogurt, the garlic, half the cilantro, half the lime juice and half the salt in a bowl; chill until serving.
  3. Toss the red onion with the remaining half of the lime juice and set aside to quick-pickle.
  4. Rub the chicken thighs with the smoked paprika, cumin, chili powder, black pepper and the remaining half of the salt.
  5. Heat half the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes per side until browned and it reaches 165°F (74°C) inside. Rest 5 minutes, then slice thinly.
  6. Wipe the skillet if needed, add the remaining half of the olive oil, then add the thawed frozen corn kernels. Cook the corn without stirring for 2 minutes, then stir and cook 2 to 3 minutes more until charred in spots. Transfer the corn to a plate.
  7. Toast the bread slices in the dry skillet or a toaster until crisp on both sides.
  8. Spread the cilantro yogurt over each toast, then top with the sliced chicken, the charred corn, the pickled red onion with its lime juice, the jalapeño, the queso fresco and the remaining half of the cilantro. Serve two toasts per person.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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