Grilled Chicken Thighs with Summer Corn Salad
Date: Aug. 23rd, 2018 - 1:00 PM
Ingredients
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
Preparation
- Preheat grill to medium.
- 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.
- 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.
