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. Source: EatingWell.com, July 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat grill to medium.

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  • Brush chicken with 1 tablespoon oil; sprinkle all over with 1/4 teaspoon salt and 1/4 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 degrees F, 23 to 28 minutes.

  • Meanwhile, whisk vinegar and the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.

Nutrition Facts

400 calories; 22.2 g total fat; 4.6 g saturated fat; 100 mg cholesterol; 381 mg sodium. 526 mg potassium; 20.3 g carbohydrates; 2.7 g fiber; 3 g sugar; 31.1 g protein; 813 IU vitamin a iu; 13 mg vitamin c; 53 mcg folate; 34 mg calcium; 2 mg iron; 48 mg magnesium;