Grilled Herb-Marinated Chicken Thighs with Charred Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken thighs marinated with fresh herbs served alongside a vibrant charred corn and tomato salad. This american-inspired chicken ready in about 35 minutes pairs skin-on bone-in chicken thighs, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp chopped fresh oregano, 1 tbsp chopped fresh parsley, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour.
  2. Step 2: Preheat a grill to medium-high heat (about 400°F). Grill the chicken thighs skin-side down for 7-8 minutes until the skin is crisp and charred, then flip and cook for another 6-7 minutes until internal temperature reaches 165°F.
  3. Step 3: While chicken grills, heat a dry skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, for 5-6 minutes until corn is charred in spots. Transfer to a bowl and mix with 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp lime juice, and 2 tbsp chopped cilantro. Season with a pinch of salt and toss well.
  4. Step 4: Serve grilled chicken thighs hot with a generous scoop of the charred corn salad on the side.

Frequently asked questions

How long does Grilled Herb-Marinated Chicken Thighs with Charred Corn Salad take to make?

Total time is about 35 minutes (15 min prep + 20 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 Grilled Herb-Marinated Chicken Thighs with Charred Corn Salad?

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 olive oil from drying out.

Can I substitute ingredients in Grilled Herb-Marinated Chicken Thighs with Charred Corn Salad?

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 Grilled Herb-Marinated Chicken Thighs with Charred Corn Salad 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 Grilled Herb-Marinated Chicken Thighs with Charred Corn Salad?

American chicken 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.

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