Best Grilled Chicken And Corn With Tartar Butter Recipes

Grilled Chicken With Tomatoes and Corn image

Provided by Ali Slagle

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs, patted dry
3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
1 tablespoon chili powder
Kosher salt (such as Diamond Crystal)
1 1/2 pounds large ripe tomatoes, thinly sliced
1 ear of corn, kernels cut from the cob (about 1 cup kernels)
1 small red onion, thinly sliced
1 tablespoon fresh oregano leaves (optional)

Steps:

Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon 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 (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
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.)
Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

Smoky Chicken and Corn with Honey Butter image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 stick unsalted butter, at room temperature
2 tablespoons honey
Kosher salt and freshly ground pepper
2 ears of corn, shucked and cut into 1-inch pieces
8 ounces shiitake mushrooms, stemmed and thinly sliced
1 bunch scallions, trimmed and cut into 2-inch sections
4 sprigs fresh thyme
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1/2 teaspoon sweet smoked paprika

Steps:

Preheat a grill to medium high. Mix the butter, honey, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
Tear off 4 large sheets of heavy-duty foil. Divide the corn evenly among the sheets, placing it off to one side. Top with the mushrooms, scallions and thyme. Season the chicken with salt and the paprika and place on top of the vegetables. Place a heaping tablespoon of the honey butter on top. Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for heat to circulate.
Grill the foil packets for 8 minutes. Flip the packets, gently press and cook 6 more minutes. Flip back onto a platter to rest, 3 minutes. Carefully open the packets and top with the remaining honey butter.