Step 1

In a resealable plastic bag, combine the chicken, coconut milk, Sazón, 3 teaspoons Adobo seasoning and the zest and juice of 1 lime. Toss together until combined and chicken is well coated, push out the air and seal. Marinate, in the refrigerator for 4 to 12 hours.

Step 2

Preheat a grill or grill pan to medium heat. Remove the chicken from the marinade and discard remaining marinade. Grill chicken covered, turning occasionally, until browned on both sides and no longer pink at the bone, about 25 minutes until internal temperature reaches 180°F on quick-read thermometer into thickest part of thigh.

Step 3

Add the corn and peppers to the grill and cook, turning occasionally, until vegetables are lightly charred and just tender, about 8 to 12 minutes.

Step 4

Whisk together the olive oil, the remaining ¾ teaspoon Adobo seasoning, 3 tablespoons lime juice and scallions in large bowl. Cut peppers in half (quartered if larger): remove the seeds and add to the bowl. Add the basil and toss to combine. Slice the corn off the cob and leave in chunks. Add to the bowl and gently toss. Plate the grilled coconut-sazón marinated chicken thighs and top with corn and pepper salsa. Sprinkle with lime zest and serve!