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Grilled Chicken Thighs And Corn With Lime-basil Butter

This vibrant dish features juicy grilled chicken thighs paired with sweet corn, all enhanced by a zesty lime-basil butter. It makes for a delicious summer meal that's perfect for grilling enthusiasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 grill or grill pan
  • 1 mixing bowl
  • 1 basting brush
  • 1 cutting board
  • 1 aluminum foil (optional)
  • 1 tongs

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on Approximately 1.5 lbs.
  • 4 ears corn, husked
  • 2 tablespoons olive oil
  • to taste none salt
  • to taste none pepper
  • ½ cup unsalted butter, softened 1 stick.
  • 1 piece lime, zest
  • 1 tablespoon lime, juice
  • ¼ cup fresh basil leaves, chopped
  • 1 clove garlic, minced

Instructions
 

  • Preheat the grill to medium-high heat.
  • In a mixing bowl, prepare the lime-basil butter by combining the softened butter, lime zest, lime juice, chopped basil, minced garlic, and a pinch of salt. Mix well until all ingredients are thoroughly combined and set aside.
  • Season the chicken thighs on both sides with olive oil, salt, and pepper.
  • Place the chicken thighs skin-side down on the grill and cook for approximately 6-7 minutes. Then flip and continue grilling for another 6-7 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
  • While the chicken is grilling, add the husked corn directly onto the grill. Grill for about 10 minutes, turning occasionally, until the corn is slightly charred and tender.
  • Once the chicken and corn are cooked, remove them from the grill. Brush the lime-basil butter generously over the chicken and corn while they're still warm for maximum flavor.
  • Serve the grilled chicken thighs with the charred corn on the side, drizzled with any remaining lime-basil butter.

Notes

For added depth of flavor, marinate the chicken thighs in olive oil, lime juice, and herbs for a couple of hours before grilling.
You can also use frozen corn; just grill it in a grill basket for 5-7 minutes or until heated through.
This dish pairs well with a fresh salad or rice.