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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.


4 servings

Prep Time

25 minutes

Total Time

35 minutes


  • 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


  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 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