Grilled Chicken and Summer Vegetables
Juicy grilled chicken served with a simple summer vegetable succotash of corn, zucchini, and herbs.
Servings: 4 servings
Ingredients
- 4 skinless boneless chicken breast halves pounded to 1/2-inch thickness
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
- 2 ears of corn shucked
- zucchini sliced 1/4-inch thick
- 1 tbsp fresh thyme chopped
- 1/4 cup red onions thinly sliced
- 2 tbsp green onions
- 1/4 cup Cojeta cheese
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and cook the shucked corn for 3 minutes.
- Transfer corn to a large bowl of ice water to stop cooking, then when cool, cut the kernels from the cobs.
- Place the corn kernels, sliced zucchini, and chopped thyme together in a grilling basket and set aside.
- Brush or rub 1 tablespoon olive oil over the chicken breasts, then combine the cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon cracked pepper and rub the mixture evenly onto both sides of the chicken.
- Preheat the grill to medium-high and lightly spray or oil the grates.
- Grill the chicken 4–5 minutes per side until cooked through and no longer pink in the center, then remove and set aside.
- Place the vegetable grilling basket over the grill and cook 5–8 minutes, tossing occasionally, until zucchini is tender and corn is slightly charred.
- Arrange the grilled chicken on a platter, top with the grilled succotash, then finish with the thinly sliced red onions, chopped green onions, and crumbled Cojeta cheese. Season with additional salt and pepper if desired and serve immediately.
Equipment
- Large Pot
- large bowl with ice water
- Knife
- Grill or Grill Pan
- grilling basket
- Tongs
- Meat Mallet or Rolling Pin
- platter
Notes
- Pound chicken to even thickness for uniform cooking.
- Use ice water to cool corn quickly and stop cooking.
- Cook vegetables until just tender to retain texture.
- Adjust seasoning after assembling to taste.