IN THE KIT
12 ozchicken thighs
6 ozBBQ sauce
2 ozparm cheese
4 ozcream cheese/milk blend
2 ozgreen onion
1 ozgarlic butter
1⁄2 ozGF flour
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Microplane or grater
Small saucepan with lid
½ cup water
Preheat broiler with a rack in the upper third;
If desired, trim fat from thighs;
Remove leaves from stems & roughly chop parsley.
Pat chicken dry, season all over with salt & pepper, and drizzle with oil. Transfer chicken on one side of rimmed baking sheet. Broil on upper oven rack until chicken is starting to brown (it won't be cooked through), about 7 minutes (watch closely as broilers vary).
Meanwhile, trim stem ends from broccoli, then cut crowns into 1-inch florets, if necessary. In a medium bowl, toss broccoli with 1½ tablespoons oil & season with salt & pepper. In a small bowl, combine 1/2 honey, 1/2 tamari, & barbecue sauce. Stir to combine. Taste, add more honey & tamari as desired.
Carefully add broccoli to baking sheet with chicken. Brush chicken with half of the barbecue glaze. Return baking sheet to upper oven rack & broil until glaze is browned in spots, chicken is cooked through, & broccoli is lightly charred and crisp-tender, about 7 minutes (watch closely).
Meanwhile, finely grate parmesan. Melt garlic butter in a small saucepan over medium heat. Add corn & cook, stirring occasionally, until corn softens slightly & browns in spots, about 2 minutes. Stir in flour, cook until incorporated, about 30 seconds.
Whisk in cream cheese blend & ½ cup of water. Cook, stirring, until mixture is thick & creamy, 2–3 minutes. Remove from heat; stir in parmesan. Season to taste with salt & pepper. Cover to keep warm until ready to serve.
Serve chicken with creamed corn & broccoli alongside. Garnish creamed corn with green onion & brush chicken with remaining barbecue glaze, sprinkling parsley on top. Enjoy!