BBQ & Grill
Grilled Chicken Thighs with Summer Corn Salad
Chicken thighs are easy on the budget and great for grilling because they stay moist in the heat. Here, they are paired with a fresh corn and tomato salad for a simple summer dinner. When grilling skin-on chicken thighs, watch for flare-ups. Move the chicken away from the flames and reduce heat, if necessary, to keep it from charring.
Ingredients:
- 4 large bone-in chicken thighs (1 3/4-2 pounds), trimmed of visible fat
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons cider vinegar
- 2 ½ cups corn kernels (from 3 ears corn)
- 1 cup quartered cherry tomatoes
- 3 scallions, sliced
- ¼ cup chopped fresh basil
Directions:
- 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.