Dutch-Style Grilled Chicken with August Corn & Zucchini
Juicy chicken thighs grilled with sweet August corn and zucchini, finished with a herby Dutch mustard glaze. This dutch-inspired grilling ready in about 45 minutes pairs pounds bone-in chicken thighs, ears corn on the cob, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 pounds bone-in chicken thighs
- 2 ears corn on the cob
- 1 medium zucchini
- 2 tablespoons Dutch mustard
- 1 tablespoon fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
Instructions
- Step 1: Pat 1.25 pounds bone-in chicken thighs dry with paper towels, then rub with 2 tablespoons olive oil, 1 teaspoon garlic powder, and 1 tablespoon fresh thyme.
- Step 2: Grill chicken over medium-high heat for 20-22 minutes, turning once, until internal temperature reaches 165°F and skin is golden.
- Step 3: While chicken grills, cut 2 ears corn off the cob and slice 1 medium zucchini into 1/4-inch coins. Toss with 1 tablespoon olive oil and season with salt, then grill for 8-10 minutes until tender and charred.
- Step 4: Whisk 2 tablespoons Dutch mustard with remaining 1 tablespoon fresh thyme, then brush over chicken during the last 3 minutes of grilling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dutch-Style Grilled Chicken with August Corn & Zucchini take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dutch-Style Grilled Chicken with August Corn & Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds bone-in chicken thighs from drying out.
Can I substitute ingredients in Dutch-Style Grilled Chicken with August Corn & Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dutch-Style Grilled Chicken with August Corn & Zucchini for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dutch-Style Grilled Chicken with August Corn & Zucchini?
Dutch grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
