Smashed Chicken With Corn and Cabbage
Updated December 11, 2025
- Ready In
- 30 min
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Ingredients
2 tablespoons extra-virgin olive oil, divided
1 ½ cups fresh or frozen corn kernels
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
2 pounds skin-on chicken thighs, bones removed (see Tip)
½ cup plain full-fat Greek yogurt
¼ cup chopped bread-and-butter pickles, plus 1 tablespoon pickle brine
2 tablespoon chopped dill, plus more for serving
¼ teaspoon garlic powder
1 small or ½ medium Savoy or green cabbage, cored and finely chopped (about 4 cups)
2 tablespoons vinegar-based hot sauce, such as Tabasco
Nutritional analysis per serving (4 servings)
24 grams carbs; 227 milligrams cholesterol; 690 calories; 21 grams monosaturated fat; 9 grams polyunsaturated fat; 13 grams saturated fat; 47 grams fat; 4 grams fiber; 1010 milligrams sodium; 43 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high. Add the corn and cook for 2 to 3 minutes, stirring frequently, until the color deepens. Season with a sprinkle of salt, transfer to a bowl and wipe out the skillet.
- Step 2
Cut a large square of aluminum foil wide enough to cover the same skillet. Pat the chicken thighs dry and season on all sides with salt and pepper. Swirl the remaining 1 tablespoon of olive oil to coat the bottom of the skillet and set over medium-high heat. Lay the chicken thighs skin-side down in an even layer, then cover with the foil and set a smaller heavy skillet or grill press on top to weigh them down. Cook chicken until skin is golden brown and crispy, 8 to 10 minutes. Flip, cover again with the foil and weight, and cook until chicken is cooked through, 1 to 2 minutes more.
- Step 3
While the chicken cooks, prepare the salad: In a medium bowl, whisk together the yogurt, pickles, pickle brine, dill and garlic powder. Stir in the cabbage and corn and season with ¾ teaspoon of salt and a few cranks of freshly cracked pepper. Top with more fresh dill.
- Step 4
Remove the skillet from the heat. Pour out (or reserve for later use!) all but 1 tablespoon of chicken fat. Add the hot sauce plus 2 tablespoons of water to the skillet. Using a wooden spoon, scrape up the browned bits left behind on the bottom of the pan. Pour the spicy pan drippings over the chicken and serve alongside the cabbage salad.
Ask your butcher to remove the bones from skin-on chicken thighs or remove them at home like so: Lay a chicken thigh skin-side down on a cutting board. Using a sharp knife, cut into the center of the chicken thigh until the knife hits the bone. Slice along the bone on both sides until the flesh is separated, then, using the tip of the knife, separate the flesh from both joints. Repeat with remaining thighs.
Private Notes
Comments
There's a problem in step 2: Covering the chicken on its cooked side with the same piece of foil used to previously cover its uncooked side risks cross contamination and food poisoning. Discard the foil that's been in contact with the raw chicken when the pieces are flipped and recover them with a fresh, clean sheet of foil.
No worries. The heat will kill any nasties but flip the foil over if you must.
@William Wroblicka at medium high for 8-10 min with a weight on top? You’ll be fine. Ive cooked a version of this many times. The foil is there purely to keep the 2nd pot clean anyway.
Great way to cook chicken, though I'd probably start with the skin side up to keep it crispy. The salad is... questionable.
Foil this, foil that - I used cooking weights and it worked out perfectly. Very tasty! Coleslaw is missing something and adding lemon juice as JD had suggested really helped.
I know this will sound nitpicky to many, but there's a difference between dill weed and dill seed, and fresh dill and dried dill. The word, "chopped," tells me what I need to know, but it might not for everyone. I just think, for the benefit of newer cooks, that the recipe should say "fresh dill weed," or "fresh dill." I expect blowback, so again, just my thought.