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Grilled Chicken Thighs with Summer Corn Salad

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

  1. Preheat grill to medium.
  2. 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.
  3. 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

© Meredith Operations Corporation. All rights reserved. Used with permission.