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Thrive On

Grilled Chicken Thighs with Summer Corn Salad

Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanChickenDinner
4 servings
Active time: 25 minutes
Total time: 35 minutes

Nutrition Per Serving

  • Calories400 cal
  • Total Fat22.2 g
  • Saturated Fat4.6 g
  • Cholesterol0 mg
  • Sodium381 mg
  • Carbohydrate Total20.3 g
  • Protein31.1 g
  • Phosphorus242 mg
  • Potassium526 mg
  • Fiber2.7 g
  • Calcium34 mg


  • 4 large bone-in chicken thighs (1 3/4-2 pounds), trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons cider vinegar
  • 2½ cups corn kernels (from 3 ears corn)
  • 1 cup quartered cherry tomatoes
  • 3 scallions, sliced
  • ¼ cup chopped fresh basil


Chicken thighs are easy on the budget and great for grilling because they stay moist in the heat. Here, they are paired with a fresh corn and tomato salad for a simple summer dinner. When grilling skin-on chicken thighs, watch for flare-ups. Move the chicken away from the flames and reduce heat, if necessary, to keep it from charring.


  1. Preheat grill to medium.
  2. Brush chicken with 1 tablespoon oil; sprinkle all over with 1/4 teaspoon each salt and 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°F, 23 to 28 minutes.
  3. Meanwhile, whisk vinegar with the remaining 2 tablespoons oil and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add corn, tomatoes, scallions and basil. Toss to coat. Serve the salad with grilled chicken.
© Meredith Operations Corporation. All rights reserved. Used with permission.