This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.
This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!
Yield: Serves 8
- 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
- 4 to 6 T extra-virgin olive oil
- 2 T chili powder
- Kosher salt
- 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
- 3 ears of corn, kernels cut from the cob, plus more, if desired
- 1 large red onion, thinly sliced
- fresh oregano leaves, for garnish, optional
- In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
- Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
- Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
- Using a mandoline, slice the red onion into 1/8-inch rounds.
- On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
- Heat the grill to medium-high.
- 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.
- Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.