Grilled Chicken Thighs and Corn With Lime-Basil Butter
Published July 12, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless, skinless chicken thighs
- 3garlic cloves, finely grated
- 1tablespoon olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- Juice and zest of 2 limes
- 4tablespoons unsalted butter, at room temperature
- 1cup basil leaves
- 4ears of corn, shucked
- Flaky sea salt, to finish
Nutritional analysis per serving (4 servings)
546 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 50 grams protein; 959 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
- Step 1
Place the chicken thighs in a large bowl and season with the garlic, olive oil, 1¾ teaspoons salt and juice of 1 lime. Toss to coat. Let marinate at room temperature while the grills heats up or, ideally, refrigerate, covered, overnight.
- Step 2
To make the lime-basil butter, place the butter, lime zest, ¾ cup basil leaves, ¼ teaspoon salt and 1 teaspoon freshly ground black pepper in a food processor and whizz until basil is chopped and incorporated. Refrigerate overnight or leave out of the fridge if you’re ready to grill.
- Step 3
When ready to cook, light the grill to medium-high. If needed, remove the chicken and lime-basil butter from the fridge and place the butter near the grill so it softens. Place the ears of corn on one side of the grill, turning every 3 minutes or so, until cooked through and lightly charred, 10 to 20 minutes total. Pull the corn off the grill and slice off the charred kernels. Place them on a serving platter and top with some of the basil butter.
- Step 4
While the corn is cooking and being sliced, place the chicken on the grill flat sides down. Char until it releases from the grates easily, 5 to 7 minutes. Rotate the chicken slightly, without flipping, to get more color on the first side. Pay attention to how the color develops and when areas of the first side become chestnut in color and look delicious, flip the chicken and grill for another 3 to 5 minutes. Continue rotating and flipping every few minutes until the chicken is cooked through. To check if the chicken is cooked, poke a knife into the thickest part of the meat. The juices should run clear and the meat should no longer be translucent.
- Step 5
Remove the chicken from the grill, slice each thigh in half across its widest part and place slices on top of the corn. Spoon the remaining basil butter on top of the hot chicken and sprinkle over remaining basil leaves, the remaining lime juice and flaky salt. Grind some extra black pepper over the top.
Private Notes
Comments
I "cheat" re Basil: To wit, I pick my fresh basil when at its peak, and use a herb cutter to process it. I then add just enough extra virgin olive oil to make a paste; drop all in a Zip-lock bag; and, with a rolling pin make a ~ 1/8" to 3/16" flat, which is then put in freezer. ANY time I want fresh basil in olive oil, I simply open a bag (I have several ), break off a suitable piece, and add to recipe. Bion, it works almost better than obtaining and preparing fresh Basil... Works for me!
When the universe whispers in your ear- That’s enough, child.
I baked the chicken thighs in the oven at 405 in cast iron Le Creuset pans. They came out great.
I "grilled" the corn in the oven, basted the chicken in a skillet then finished in the oven. Added lots of cherry tomatoes and next time I would double the corn or add more of another veg
Served ours over rice with sour cream and shredded cheese. Perfection.
I used canned corn, kernels heated in a pan on the stove. Without a lime on hand, I squirted lime juice into the butter. Dinner was served with roasted potatoes and was a hit with everyone - even the young kids who aren’t normally excited by corn. Next time I’ll add some ripe tomatoes on the plate.