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.
Servings
4 thighs & 4 cups salad
Prep Time
25 minutes
Total Time
35 minutes
Ingredients
- 4large bone-in chicken thighs (1 3/4-2 pounds), trimmed
- 3tablespoons extra-virgin olive oil, divided
- 1/2teaspoon salt, divided
- 1/2teaspoon ground pepper, divided
- 2tablespoons cider vinegar
- 2 1/2cups corn kernels (from 3 ears corn)
- 1cup quartered cherry tomatoes
- 3scallions, sliced
- 1/4cup chopped fresh basil
Instructions
- Preheat grill to medium.
- Brush chicken with 1 tablespoon oil; sprinkle all over with 1/4 teaspoon each salt and 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°F, 23 to 28 minutes.
- Meanwhile, whisk vinegar with the remaining 2 tablespoons oil and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.
Nutrition Facts
Per serving (recipe makes 4 thighs & 4 cups salad)
| Calories | 400.44kcal |
|---|---|
| Carbohydrate Total | 20.27g |
| Total Sugars | 3.45g |
| Added Sugars | 0g |
| Fiber | 2.66g |
| Total Fat | 22.21g |
| Saturated Fat | 4.62g |
| Mono Saturated Fat | 12.43g |
| Cholesterol | 0.23mg |
| Sodium | 381.22mg |
| Protein | 31.13g |
| Potassium | 525.86mg |
| Calcium | 34.34mg |
| Chromium | 0.51mcg |
| Folate | 53.31mcg |
| Iron | 2.34mg |
| Magnesium | 47.84mg |
| Omega-6 | 3g |
| Trans Fatty Acid | 0.02g |
| Vitamin A | 813.18IU |
| Vitamin D | 5.58IU |
| Vitamin B12 | 0mcg |
| Vitamin C | 13.37mg |
| Vitamin E | 3mg |
| Zinc | 3.34mg |
| Phosphorus | 241.85mg |
| Vitamin B3 | 2.22mg |
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