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Woodfired Garlic Chicken & Creamed Corn with Bacon

Woodfired Garlic Chicken & Creamed Corn with Bacon


1.5 lb of chicken thighs, boneless & skinless

5 slices of bacon, chopped

3 tsp Kinder’s Woodfired Garlic Rub

4 ears of corn, kernels removed from cob

1 yellow onion, chopped

2 cloves of garlic, grated

¼ Cup all-purpose flour

1 Cup chicken stock

½ Cup heavy cream

½ Cup parmesan, grated

2 Tbsp unsalted butter

1 Tbsp olive oil

2 Tbsp fresh basil, chopped for garnish

  1. Place chicken in a large bowl and apply Kinder’s Woodfired Garlic Rub and flour generously on both sides, toss to coat.
  2. Heat a large skillet over medium-high heat, add bacon and cook for 5-7 minutes or until crisp. Remove from skillet and drain onto plate lined with paper towels.
  3. Add the chicken thighs to skillet and sear 5-6 minutes on both sides until golden. Remove from skillet and set aside.
  4. Heat olive oil in skillet, add onions and cook for 5 minutes, until fragrant.
  5. Add butter, garlic and corn and cook for 5 minutes until corn is golden.
  6. Reduce heat to medium-low and pour in chicken stock. Add chicken back to skillet and simmer for 10-15 minutes until chicken is cooked through and has reached an internal temperature of 165ºF.
  7. Stir in heavy cream and parmesan cheese and cook for 5 minutes until warmed through. Remove from heat.
  8. Top with bacon and fresh basil. Serve and Enjoy!
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