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Sweepstakes

Grilled Chicken Thighs with Summer Corn Salad

Name: Grilled Chicken Thighs with Summer Corn Salad
Total time: 35 min
Ingredients: 4 large bone-in chicken thighs (1 3/4-2 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; 2 ½ cups corn kernels (from 3 ears corn); 1 cup quartered cherry tomatoes; 3 scallions, sliced; ¼ cup chopped fresh basil

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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: EatingWell.com, July 2018

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Recipe Summary

active:

25 mins

total:

35 mins

Servings:

4

Nutrition Profile:

Dairy-Free

Egg Free

Gluten-Free

Nut-Free

Soy-Free

Healthy Aging

Healthy Immunity

Nutrition Info

Ingredients

Ingredient Checklist

4 large bone-in chicken thighs (1 3/4-2 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
2 ½ cups corn kernels (from 3 ears corn)
1 cup quartered cherry tomatoes
3 scallions, sliced
¼ cup chopped fresh basil

Directions

Instructions Checklist

Step 1

Preheat grill to medium.

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Step 2

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.
Step 3

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

Serving Size: 1 chicken thigh & 1 cup salad

Per Serving:

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.

Exchanges:

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

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Grilled Chicken Thighs with Summer Corn Salad

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