Grilled Chicken Thighs With Charred Corn And Summer Squash Recipes

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GRILLED CHICKEN THIGHS WITH CHARRED CORN AND SUMMER SQUASH



Grilled Chicken Thighs with Charred Corn and Summer Squash image

After a quick turn on the grill, these flame-kissed boneless thighs get tossed with a minty lemon dressing. Corn and zucchini are next up on the grates-and when you platter everything up with the meat on top, the sauce dresses everything.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 55m

Number Of Ingredients 11

1 teaspoon grated lemon zest, plus 1/4 cup fresh juice
3/4 teaspoon grated garlic
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 cup fresh herbs, such as mint and dill, chopped, plus 1/2 cup whole leaves and sprigs for serving
1 1/2 pounds boneless, skinless chicken thighs (4 to 6)
Vegetable oil, for grill
3 ears corn, husks and silks removed
3 large zucchini or summer squash (about 1 1/2 pounds), cut into 3/4-inch-thick rounds
1 ounce Pecorino Romano, shaved (1/2 cup)

Steps:

  • Heat grill to high. In a shallow baking dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
  • Season both sides of chicken with salt and pepper; drizzle lightly with olive oil. Brush grates with vegetable oil. Grill chicken, turning once, until charred in places and a thermometer inserted into thickest parts registers 160°F, 8 to 10 minutes. Transfer to dish and turn to coat with lemon mixture; tent with foil. Cover grill; return to medium-high heat.
  • Drizzle vegetables lightly with olive oil; toss to coat. Season with salt and pepper. Grill, turning occasionally, until vegetables are charred in places and squash is crisp-tender, 6 to 8 minutes. Transfer to a plate. Let corn cool slightly, then strip kernels from cobs and transfer to a serving platter with squash, cheese, and herb leaves. Top with chicken; spoon more lemon mixture over top, if desired.

GRILLED MARINATED CHICKEN THIGHS



Grilled Marinated Chicken Thighs image

Serve these grilled, marinated fast-cooking chicken thighs on their own, sandwich them like a burger, slice or shred them to use as a taco filling, or chop them and add to salads or pasta dishes for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 30m

Number Of Ingredients 6

2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1 cup lightly packed mixed fresh herbs, such as parsley, cilantro, dill, mint, and chervil, finely chopped
6 boneless, skinless chicken thighs (about 1 3/4 pounds), pounded to make even (optional)
Coarse salt and freshly ground pepper

Steps:

  • Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
  • Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.

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