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:, July 2018


Recipe Summary

25 mins
35 mins


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

1 chicken thigh & 1 cup salad
400 calories; protein 31.1g; carbohydrates 20.3g; dietary fiber 2.7g; sugars 3.5g; fat 22.2g; saturated fat 4.6g; cholesterol 100.4mg; vitamin a iu 813.2IU; vitamin c 13.4mg; folate 53.3mcg; calcium 34.3mg; iron 2.3mg; magnesium 47.8mg; potassium 525.9mg; sodium 381.2mg; thiamin 0.2mg.

4 lean protein, 3 fat, 1 starch, 1/2 vegetable