Grilled Chicken With Tomatoes and Corn

By Ali Slagle

Updated Aug. 5, 2022

Grilled Chicken With Tomatoes and Corn
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(1,655)
Comments
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While you could rest grilled chicken on a cutting board to ensure the juices don’t run out of the meat when it’s sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.

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Ingredients

Yield:4 servings
  • 1½pounds boneless, skinless chicken thighs, patted dry
  • 3tablespoons extra-virgin olive oil, plus more for greasing the grill grates
  • 1tablespoon chili powder
  • Kosher salt (such as Diamond Crystal)
  • 1½pounds large ripe tomatoes, thinly sliced
  • 1ear of corn, kernels cut from the cob (about 1 cup kernels)
  • 1small red onion, thinly sliced
  • 1tablespoon fresh oregano leaves (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

371 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 37 grams protein; 934 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and ½ teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)

  2. Step 2

    On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with ¾ teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.

  3. Step 3

    When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)

  4. Step 4

    Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

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Ratings

4 out of 5
1,655 user ratings
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Comments

T Solo

Corn cooked or raw?

monika vail

where is the love? Yes a basic recipe but sooo delicious! No fresh oregano, no problem - basil, thyme or even good ol parsley to the rescue. No fresh RAW corn, ok, canned is always delicious too! Don't forget to add a bit of mayo to chicken marinade and it will never be dry! TRUST!

Pfeiffdoc

Per the NYT article the corn is left uncooked but blanched or grilled would work well too. This is one of those very flexible recipes that allows the cook to modify based on ingredients on hand/ garden herbs available.

Shelagh

The effort-to-outcome ration here is really stellar. So easy and tasty, just as written.

Sharon

I topped off the breasts (which I’d pounded flat) with homemade barbecue sauce for the last couple of minutes on the grill. I also steamed the ears of corn wrapped in damp paper towels in the microwave oven — 3 minutes per ear — before cutting off the kernels. I swapped fresh basil from the garden for the fresh oregano. This dish was delicious.

Marie

It may have been the substitutions I made, but I agree that this dish could use some added acid, so I squeezed a giant lemon on the dish because that's what I had. Next time I'd try a drizzle of balsamic. I added a peach to the vegetables, swapped the onion for green onions, and oregano for basil (that's what I had from my CSA this week). Great way to use seasonal Jersey corn and tomatoes!

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