Grilled Chicken With Tomatoes and Corn

Name: Grilled Chicken With Tomatoes and Corn
Total time: 30 min
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, patted dry; 3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates; 1 tablespoon chili powder; Kosher salt (such as Diamond Crystal); 1 1/2 pounds large ripe tomatoes, thinly sliced; 1 ear of corn, kernels cut from the cob (about 1 cup kernels); 1 small red onion, thinly sliced; 1 tablespoon fresh oregano leaves (optional)

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Total: 30 minutes

Servings: 4

Author : Ali Slagle

chicken thighs chili powder summer

Ingredients

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1 1/2 pounds boneless, skinless chicken thighs, patted dry3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates1 tablespoon chili powderKosher salt (such as Diamond Crystal)1 1/2 pounds large ripe tomatoes, thinly sliced1 ear of corn, kernels cut from the cob (about 1 cup kernels)1 small red onion, thinly sliced1 tablespoon fresh oregano leaves (optional)

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Instructions

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Step 1

Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)

Step 2

On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.

Step 3

When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)

Step 4

Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

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