Grilled Chicken and Corn
Grilled chicken and corn is a good meal combination. This is perfect for lunch along with coleslaw.
Servings: 4 people
- 2 lbs chicken thighs cleaned
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 5 pieces corn on the cob
- 1/2 cup soft butter
Combine 1 teaspoon salt, garlic powder, ground black pepper, and paprika. Mix well.
Rub the mixture on the chicken thighs. Let stand for 3 hours to absorb the flavor. Note: Refrigerate the chicken during this process.
Heat the grill and start grilling the chicken. Grill each side for about 12 minutes. Note: grilling one side for 12 minutes straight will burn the chicken. Try to rotate the chicken every 3 to 4 minutes while brushing some softened butter.
Remove the chicken from the grill and arrange in a serving plate.
Meanwhile, brush some butter and sprinkle salt on each corn.
Grill the corn for 15 minutes while continuously rotating them to prevent from getting burnt.
Remove from the grill and brush with additional butter.
Arrange in a serving plate with the chicken.
Serve. Share and enjoy!
Calories: 2387kcal | Carbohydrates: 89g | Protein: 162g | Fat: 156g | Saturated Fat: 42g | Cholesterol: 889mg | Sodium: 4256mg | Potassium: 3110mg | Fiber: 9g | Sugar: 28g | Vitamin A: 1795IU | Vitamin C: 30.6mg | Calcium: 73mg | Iron: 8.4mg