Grilled Chicken and Corn with Jalapeño-Lime Dressing

Serving Size: 4
Total Time:

To both maximize the grill and take full advantage of summer’s exceptional produce, this recipe combines grilled corn, grilled scallions and grilled chicken in a bright, spicy jalapeño-lime vinaigrette.

Jalape

  • 0.5 cup plus 2 tablespoons fresh lime juice
  • 0.5 tsp pepper
  • 1.25 Tbsp kosher salt
  • 2 Tbsp minced jalapeños (with seeds)
  • 5 Tbsp extra-virgin olive oil
  1. In a bowl, whisk all of the ingredients.

Salad

  • 0.25 cup thinly sliced basil
  • 1 Pint Sun Gold tomatoes, halved
  • 1 Tbsp rosemary leaves, chopped
  • 4 6-ounce boneless, skin-on chicken breasts
  • pepper
  • kosher salt
  • 0.25 cup extra-virgin olive oil
  • 2 bunches scallions, halved
  • 4 ears of corn
  • chopped chives and finely grated lime zest, for garnish
  1. Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.
  2. In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
  3. Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.
  4. Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

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Recipe Credit: Dan Kluger
Image Credit: Con Poulos