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Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4largebone-in chicken thighs (1 3/4-2 pounds), trimmed of visible fat3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided2tablespoonscider vinegar2 ½cupscorn kernels (from 3 ears corn)1cupquartered cherry tomatoes3scallions, sliced¼cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
4largebone-in chicken thighs (1 3/4-2 pounds), trimmed of visible fat
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2tablespoonscider vinegar
2 ½cupscorn kernels (from 3 ears corn)
1cupquartered cherry tomatoes
3scallions, sliced
¼cupchopped fresh basil
DirectionsPreheat grill to medium.Brush chicken with 1 tablespoon oil; sprinkle all over with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill, skin-side down, and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 23 to 28 minutes.Meanwhile, whisk vinegar and the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.Originally appeared: EatingWell.com, July 2018
Directions
Preheat grill to medium.Brush chicken with 1 tablespoon oil; sprinkle all over with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill, skin-side down, and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 23 to 28 minutes.Meanwhile, whisk vinegar and the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.
Preheat grill to medium.
Brush chicken with 1 tablespoon oil; sprinkle all over with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill, skin-side down, and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 23 to 28 minutes.
Meanwhile, whisk vinegar and the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)400Calories22gFat20gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
