Lunch
Grilled Chicken Thighs with Summer Corn Salad
Juicy bone-in chicken thighs char and crisp on the grill, their savory juices mingling with a bright corn salad of sweet kernels, juicy tomatoes, and fresh basil tossed in a tangy cider dressing.
- Total
- 53 min
- Prep
- 25 min
- Cook
- 28 min
- Serves
- 4
Nutrition per Serving
- Calories
- 400
- Protein
- 31g
- Carbs
- 20g
- Fat
- 22g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 381mg
Ingredients
- 4 large bone-in chicken thighs (1 3/4-2 pounds), trimmed of visible fat
- 3 tbsp extra-virgin olive oil, divided
- 1/2 tsp salt, divided
- 1/2 tsp ground pepper, divided
- 2 tbsp cider vinegar
- 2 1/2 cup corn kernels (from 3 ears corn)
- 1 cup quartered cherry tomatoes
- 3 scallions, sliced
- 1/4 cup chopped fresh basil
Instructions
- Preheat grill to medium.
- Brush chicken with 1 tablespoon oil; sprinkle all over with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill, skin-side down, and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 23 to 28 minutes.
- Meanwhile, whisk vinegar and the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.