Grilled Lemon-Herb Chicken with Corn-Tomato Succotash and Basil-Chive Yogurt
Crisp-edged, juicy chicken meets sweet summer corn and sun-ripened cherry tomatoes in a vibrant plate that balances char, acidity, and creaminess. The succotash adds tender kernels and bursts of tomato while a tangy basil-chive yogurt cools and complements the grill’s smokiness. Bright herb and lemon notes lift every bite, and the mix of textures makes this a lively summer main.
Substitute sweet corn with frozen kernels if fresh ears aren’t available; use bone-in or boneless chicken thighs depending on preference. For a spicier finish, fold a spoonful of harissa or chili crisp into the yogurt. If you don’t have a grill, cook the chicken in a hot cast-iron skillet and roast the succotash briefly in the oven.
Serve this for backyard BBQs, casual weeknight dinners, or summer entertaining alongside grilled bread, a green salad, or simple rice. Make the succotash a day ahead and reheat gently; the yogurt is best made the same day. Tip: let the chicken rest 5 minutes after cooking so juices redistribute and the meat stays moist.
How to Make It
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1
Pat the chicken thighs dry and season both sides with kosher salt and black pepper.
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2
In a small bowl combine lemon juice, olive oil, minced garlic, chopped parsley, thyme, and 10 grams chopped basil; whisk and pour over the chicken. Marinate at room temperature for 10 minutes or refrigerate up to 2 hours.
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3
Preheat a grill or grill pan to medium-high heat (about 200–230°C / 400–450°F). Lightly oil the grates or spray the pan with olive oil spray.
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4
Grill the chicken skin-side down for 5–7 minutes without moving to develop char, then flip and grill for another 6–8 minutes, or until internal temperature reaches 74°C (165°F). Transfer to a plate and rest for 5 minutes.
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5
While the chicken cooks, heat a large skillet over medium-high heat and add the butter. When foaming, add the corn kernels and cook, stirring occasionally, until they begin to brown, 4–6 minutes.
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6
Add the sliced red onion to the corn and cook 2–3 minutes until softened. Stir in the cherry tomatoes and cook until they just start to blister, about 2 minutes.
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7
Whisk together white wine vinegar and honey; pour over the succotash and toss to coat. Season with a pinch of salt and pepper and remove from heat.
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8
Fold the Greek yogurt with chopped chives and the remaining basil; season with a pinch of salt and a little black pepper. If desired, thin with 1–2 teaspoons cold water to make it spoonable.
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9
Plate the rested chicken over a bed of warm corn-tomato succotash and dollop with the basil-chive yogurt. Garnish with extra basil leaves and a drizzle of olive oil if desired.
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