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Grilled Chicken Thighs with Summer Corn Salad
Ingredients
  • 4 large bone-in chicken thighs (1 ¾ to 2 pounds), trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons cider vinegar
  • 2½ cups corn kernels (from 3 ears corn)
  • 1 cup quartered cherry tomatoes
  • 3 scallions, sliced
  • ¼ cup chopped fresh basil
  • subheading: Description:
  • Chicken thighs are easy on the budget and great for grilling because they stay moist in the heat. Here, they are paired with a fresh corn and tomato salad for a simple summer dinner. When grilling skin-on chicken thighs, watch for flare-ups. Move the chicken away from the flames and reduce heat, if necessary, to keep it from charring.
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