Grilled Chicken Thighs with Corn Salad

Name: Grilled Chicken Thighs with Corn Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Lime; 2 tbsp Olive Oil; 2 cloves Garlic; 1 tsp Cumin; 1 tsp Salt; ½ tsp Black Pepper; 1½ lb Chicken Thigh; 1¼ lb Corn; 10½ oz Cherry Tomatoes; ½ Red Onion; ½ oz Cilantro

By Eatpace

Lime-marinated chicken thighs are grilled alongside corn, then served with a fresh tomato and cilantro salad. A short marinade and quick-cooking boneless thighs keep dinner under 45 minutes.

Total: 30 min; 15 prep · 15 cook
Serves: 4; Scale it below
Calories: 432; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Grilled chicken thighs beside charred corn and tomato salad on a plate.

30 min

Method

6 steps 15 min prep · 15 min cook

Prep

Step 1. Mix half the Lime, half the Olive Oil, the Garlic, Cumin, half the Salt, and the Black Pepper in a bowl. Add the Chicken Thigh and turn to coat; refrigerate while the grill heats.
Step 2. Heat a grill to medium-high and place a grill basket on the grates. Toss the Corn with the rest of the Olive Oil.

Cook

Step 3. Place the chicken on the grates and the corn in the basket. Grill the chicken, turning once, until marked and no longer pink inside, about 12 minutes; stir the corn occasionally until charred in spots, about 10 minutes.

Finish & serve

Step 4. Transfer the chicken to a clean plate and rest for 5 minutes. Tip the corn into a large bowl to cool slightly.
Step 5. Meanwhile, toss the corn with the Cherry Tomatoes, Red Onion, Cilantro, the rest of the Lime, and the rest of the Salt.
Step 6. Serve the chicken with the corn salad alongside.

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Tips

Good to know

Check the thickest part of the chicken with an instant-read thermometer; it should reach 165°F.

Swap it

Use parsley instead of cilantro if you prefer.

Leftovers

Refrigerate the chicken and salad separately for up to 3 days.

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