Grilled Chicken With Tomatoes and Corn

Grilled Chicken With Tomatoes and Corn

While you could rest grilled chicken on a cutting board to ensure juices don’t run out when sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the vegetables’ flavor and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic and onion powders, cumin and ground chiles (not to be confused with ground chile powder), for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio, and halloumi on citrus.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder, and 1/2 teaspoon salt. Set aside. (You can do this step 45 minutes to 1 day ahead; refrigerate and bring to room temperature before cooking).
  2. Step 2

    On a large platter, layer the tomatoes, corn, red onion and oregano. Season with ¾ teaspoon salt and drizzle with the remaining tablespoon olive oil.
  3. Step 3

    When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill where there are smaller flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
  4. Step 4

    Transfer the chicken to the platter of tomatoes and corn. Let rest for 5 to 20 minutes before serving.