Grilled Chicken Thighs with Summer Corn Salad

Grilled Chicken Thighs with Summer Corn Salad

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From:, July 2018

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 servings

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Original recipe yields 4 servings
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  • 4 large bone-in chicken thighs (1¾-2 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
  • 2½ cups corn kernels (from 3 ears corn)
  • 1 cup quartered cherry tomatoes
  • 3 scallions, sliced
  • ¼ cup chopped fresh basil


  • Prep

  • Ready In

  1. Preheat grill to medium.
  2. Brush chicken with 1 tablespoon oil; sprinkle all over with ¼ teaspoon salt and ¼ 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°F, 23 to 28 minutes.
  3. Meanwhile, whisk vinegar and the remaining 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.

Nutrition information

  • Serving size: 1 chicken thigh & 1 cup salad
  • Per serving: 400 calories; 22 g fat(5 g sat); 3 g fiber; 20 g carbohydrates; 31 g protein; 53 mcg folate; 100 mg cholesterol; 3 g sugars; 0 g added sugars; 813 IU vitamin A; 13 mg vitamin C; 34 mg calcium; 2 mg iron; 381 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 3 fat, 1 starch, ½ vegetable

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