Chicken with Tomatoes and Corn
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutesThis is delicious but I tweaked the recipe. I grilled the corn before making the tomato corn salad, I find it brings out the sweetness in the corn I switched out oregano which I love for cilantro because of the corn. I also added some grilled summer squash. Play around with this and I used breasts instead of thighs as my husband doesn’t care for chicken thighs. There is so much good produce that I added to this recipe. I have even done this with pork tenderloin-so good. When serving squeeze lemon over everything.
Ingredients
1 1/2-2 lbs ( 4 chicken boneless or chicken thighs)
3 Tablespoons + more for the grill extra virgin olive oil
1 Tablespoon Ancho chili powder
Kosher salt
1 1/2 lb large ripe tomatoes, sliced thin
1 pint cherry tomatoes, halved
2 ears of corn
1 Tablespoon salted butter
1 small red onion, thinly sliced
3 Tablespoons fresh cilantro chopped
Directions
- Heat the grill to medium high. In a medium bowl, coat the chicken with some olive oil, chili powder and salt. You can do that step up to 1 full day in advance.
- Rub the butter into each piece of corn and sprinkle with salt. Place on the grill and with tongs allow the corn to blister a bit then remove.
- On a large platter, layer the large tomatoes around and the rest hold off. In the middle add the cherry tomatoes, the cheese, the red onion and fresh cilantro. Season with 3/4 salt and olive oil.
- When ready to grill, brush grates with avocado oil. Grill the chicken until browned and cooked through. While the chicken cooks, remove the corn from the BBQ. Allow the corn to rest so you can hold. Cut off the kernels and sprinkle them over the salad or place in a bowl with a spoon.
- Check the chicken, it is done once an instant red thermometer stuck between the leg and thigh. Allow chicken to rest for 10-15 min then serve with the salad. Garnish salad with cilantro.
