Grilled Chicken and Corn With Tartar Butter
This entire meal is cooked on the grill and celebrates summer’s sweet corn and earthy okra, which pick up a light charred flavor. (Be sure to choose okra that are firm and unblemished.) The tartar butter — inspired by tartar sauce and spiked with tangy pickles, zesty capers and fresh parsley — brightens the smoky grilled chicken and vegetables. Should you have any leftover butter, refrigerate or freeze it for later use: It makes a great topping for baked potatoes, steamed vegetables or roasted cod.
- Serves: 4 persons
- Vegetable oil, for greasing the grill
- 2pounds boneless, skinless chicken thighs
- 4tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 4ears corn, shucked
- ½pound okra, stems trimmed
- ½cup unsalted butter, at room temperature
- 2tablespoons finely chopped dill pickles
- 2tablespoons finely chopped capers
- 2tablespoons finely chopped parsley
- Lemon wedges, for serving
Step 1Heat grill to medium-high and grease grates. (Alternatively, heat a cast-iron grill pan over medium-high and lightly grease.)
Step 2In a medium bowl, combine chicken and 2 tablespoons olive oil, season with salt and pepper, and toss to evenly coat. Rub corn and okra with the remaining 2 tablespoons olive oil and season with salt and pepper. Skewer okra or place in a grill basket to prevent them from falling through the grates during cooking.
Step 3Working in batches if needed, grill chicken, corn and okra, turning occasionally, until chicken is nicely charred and cooked through and vegetables are tender, about 5 minutes for the okra and 10 to 12 minutes for the chicken and corn.
Step 4Meanwhile, in a medium bowl, combine butter, pickles, capers and parsley. Season with salt and pepper, and mix well. Once okra is done, toss with 2 tablespoons of the tartar butter while warm.
Step 5Divide chicken and vegetables among plates. Slather corn with some of the tartar butter. Serve with lemon wedges and extra tartar butter on the side.