Grilled Chicken and Corn with Charred Scallion-Lime Butter
A featured Wine Club recipe for Martellotto Wines.
Description
This dish is best enjoyed in the summertime with a glass of Chardonnay in hand!
Yield: 4Prep Time: 40 Minutes
Cook Time: 20 Minutes
Ingredients
• 4 ears fresh corn, unshucked
• 1 bunch scallions, trimmed
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lime juice (from 1 lime)
• 2 3/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 4 (6-oz.) bone-in, skin-on chicken thighs
• Lime wedges
Instructions
Step 1: Working with 1 corn ear at a time, peel husks back to the base of ear; do not break off husks. Remove silk from ear. Place husks back up around ear. Soak prepared ears in water 30 minutes. Drain.
Step 2: Preheat grill to medium-high (400°F to 450°F). Place corn on unoiled grates. Grill, uncovered, turning occasionally, until husks are charred, 20 to 25 minutes. Remove from grill.
Step 3: Meanwhile, coat scallions with cooking spray. Place on unoiled grates. Grill, uncovered, turning occasionally, until lightly charred and wilted, 5 to 6 minutes. Remove from grill; cool 5 minutes. Coarsely chop. Process charred scallions, butter, chives, parsley, lime juice, 1 1/4 teaspoons of the kosher salt, and 1/4 teaspoon of the pepper in a mini food processor until smooth, 30 seconds. Transfer to a serving bowl, reserving 1 1/2 tablespoons in a separate bowl.
Step 4: Sprinkle chicken evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken, skin sides down, on oiled grates. Grill, covered, turning occasionally, until a thermometer inserted in thickest portion of thighs registers 170°F, 14 to 16 minutes.
Step 5: Brush chicken with reserved 1 1/2 tablespoons butter mixture. Serve chicken and corn with lime wedges and remaining butter mixture.
