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 servings
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 servings)
| Calories | 400kcal |
|---|---|
| Carbohydrate Total | 20g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Fiber | 3g |
| Total Fat | 22g |
| Saturated Fat | 5g |
| Mono Saturated Fat | 12g |
| Cholesterol | 100mg |
| Sodium | 381mg |
| Protein | 31g |
| Potassium | 526mg |
| Calcium | 34mg |
| Chromium | 1mcg |
| Folate | 53mcg |
| Omega-6 | 3g |
| Vitamin E | 3mg |
| Zinc | 3mg |
| Vitamin B3 | 8mg |
