Cookwith

Name: California BBQ Chicken Thighs with Grilled Corn & Herb Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1 lb); 2 tbsp olive oil, divided; 2 tbsp BBQ sauce (your favorite style); 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 ears fresh corn, husks removed; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; Zest and juice of 1 lemon; 1 tbsp red wine vinegar; 1/2 avocado, diced (optional); 1/4 cup feta cheese, crumbled (optional)

California BBQ Chicken Thighs with Grilled Corn & Herb Salad

miradugm

This California-inspired BBQ dinner brings together smoky, juicy chicken thighs glazed with your favorite BBQ sauce and a vibrant grilled corn salad bursting with fresh herbs, lemon, and a hint of creamy avocado. It's the perfect meal for a sunny summer evening—quick to prepare, bold in flavor, and full of color and texture. The charred sweetness of corn pairs beautifully with the tangy, herbaceous salad, while the BBQ chicken delivers that classic backyard grill flavor. Enjoy this meal al fresco with friends or family, and savor the taste of the California coast in every bite.

Ingredients

Instructions

Preheat grill (or grill pan) to medium-high heat. Brush grates with a bit of oil to prevent sticking.
In a medium bowl, mix 1 tbsp olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Add chicken thighs and toss to coat. Let marinate for 10-15 minutes while prepping vegetables.
Brush corn with remaining 1 tbsp olive oil. Grill corn directly on grates, turning occasionally, until nicely charred and tender, about 8-10 minutes. Remove and let cool slightly.
Place marinated chicken thighs on grill. Cook for 5-6 minutes per side, basting with extra BBQ sauce, until internal temperature reaches 165°F and outsides are caramelized. Rest for 3 minutes before slicing.
Cut grilled corn from the cobs into a large bowl. Add cherry tomatoes, red onion, cilantro, parsley, lemon zest and juice, red wine vinegar, and toss. Fold in avocado and feta if using. Taste and adjust seasoning.
Serve sliced BBQ chicken thighs over a bed of the grilled corn & herb salad. Enjoy outdoors with chilled drinks!