Grilled chicken is a quintessential summer dinner. This recipe, from Ali Slagle of the New York Times, takes it up a notch with juicy tomatoes, corn kernels cut from the cob and sliced red onion. When the chicken comes off the grill it's placed directly atop the vegetables so that its seasoned drippings act as a warm dressing. In a word: delectable!
Home-grown tomatoes and corn won't be around long, so enjoy them soon as an accompaniment to your next grilled chicken dinner. It's the perfect ode to the end of summer. Bonus: this recipe is low in fat, calories and WW Points. Healthy eating doesn't get much better than this.
1/2 lbs. boneless, skinless chicken thighs, patted dry
2 Tbsp. olive oil
1 Tbsp. chili powder
1 1/2 lbs. large ripe tomatoes, thinly sliced
1 ear corn (about one cup of kernels)
1 small red onion, thinly sliced
1 Tbsp. fresh oregano or basil leaves (optional)
Heat the grill. In a medium bowl, coat the chicken with 1 Tbsp. olive oil, the chili powder and 1/2 tsp. salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano or basil, if using. Season with 1/2 tsp. salt and drizzle with remaining 1 Tbsp. olive oil.
Grill the chicken until browned and cooked through and it releases easily from the grates, 5 to 7 minutes per side.
Transfer chicken to the platter atop the tomatoes, corn and red onion. Let rest 5 to 20 minutes before serving.