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.

Carolyn Casner
Source:, July 2018


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • 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

400.4 calories; protein 31.1g 62% DV; carbohydrates 20.3g 7% DV; exchange other carbs 1.5; dietary fiber 2.7g 11% DV; sugars 3.5g; fat 22.2g 34% DV; saturated fat 4.6g 23% DV; cholesterol 100.4mg 34% DV; vitamin a iu 813.2IU 16% DV; vitamin c 13.4mg 22% DV; folate 53.3mcg 13% DV; calcium 34.3mg 3% DV; iron 2.3mg 13% DV; magnesium 47.8mg 17% DV; potassium 525.9mg 15% DV; sodium 381.2mg 15% DV; thiamin 0.2mg 16% DV.