Grilled Chicken and Corn With Tartar Butter

Step 1

Heat grill to medium-high and grease grates. (Alternatively, heat a cast-iron grill pan over medium-high and lightly grease.)

Step 2

In a medium bowl, combine chicken and 2 tablespoons olive oil, season with salt and pepper, and toss to evenly coat. Rub corn and okra with the remaining 2 tablespoons olive oil and season with salt and pepper. Skewer okra or place in a grill basket to prevent them from falling through the grates during cooking.

Step 3

Working in batches if needed, grill chicken, corn and okra, turning occasionally, until chicken is nicely charred and cooked through and vegetables are tender, about 5 minutes for the okra and 10 to 12 minutes for the chicken and corn.

Step 4

Meanwhile, in a medium bowl, combine butter, pickles, capers and parsley. Season with salt and pepper, and mix well. Once okra is done, toss with 2 tablespoons of the tartar butter while warm.

Step 5

Divide chicken and vegetables among plates. Slather corn with some of the tartar butter. Serve with lemon wedges and extra tartar butter on the side.