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Gallery Grilled Chicken Thighs with Charred Corn and Summer Squash Credit: Con Poulos Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 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)
Cook’s Notes This recipe also works great with chicken cutlets: just grill them over high heat for about two minutes a side.
Gallery Grilled Chicken Thighs with Charred Corn and Summer Squash Credit: Con Poulos
Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Gallery
Grilled Chicken Thighs with Charred Corn and Summer Squash Credit: Con Poulos
Grilled Chicken Thighs with Charred Corn and Summer Squash
Credit: Con Poulos
Grilled Chicken Thighs with Charred Corn and Summer Squash
Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Recipe Summary
prep: 30 mins total: 55 mins
Servings: 4
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 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)
Directions
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.
Cook’s Notes This recipe also works great with chicken cutlets: just grill them over high heat for about two minutes a side.
Cook’s Notes
This recipe also works great with chicken cutlets: just grill them over high heat for about two minutes a side.
Reviews
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All Reviews for Grilled Chicken Thighs with Charred Corn and Summer Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Chicken Thighs with Charred Corn and Summer Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
