Grilled Chicken Thighs With Charred Corn and Summer Squash
This easy, summery meal comes together on the grill with boneless chicken thighs, corn, zucchini, and a lemon-mint vinaigrette.
Ingredients
- 1 teaspoon grated lemon zest, plus ¼ cup fresh juice
- ¾ teaspoon grated garlic
- 1 tablespoon minced shallot
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- kosher salt and freshly ground pepper
- 1 cup fresh herbs, such as mint and dill, chopped, plus ½ cup whole leaves and sprigs for serving
- 1 ½ pounds boneless, skinless chicken thighs (4 to 6)
- vegetable oil, for grill
- 3 ears corn, husks and silks removed
- 3 large zucchini or summer squash (about 1 ½ pounds), cut into ¾-inch-thick rounds
- 1 ounce pecorino romano, shaved (½ cup)
Directions
- Heat grill to high. In a shallow baking dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
- Season both sides of chicken with salt and pepper; drizzle lightly with olive oil. Brush grates with vegetable oil. Grill chicken, turning once, until charred in places and a thermometer inserted into thickest parts registers 160°F, 8 to 10 minutes. Transfer to dish and turn to coat with lemon mixture; tent with foil. Cover grill; return to medium-high heat.
- Drizzle vegetables lightly with olive oil; toss to coat. Season with salt and pepper. Grill, turning occasionally, until vegetables are charred in places and squash is crisp-tender, 6 to 8 minutes. Transfer to a plate. Let corn cool slightly, then strip kernels from cobs and transfer to a serving platter with squash, cheese, and herb leaves. Top with chicken; spoon more lemon mixture over top, if desired.
