Name: Grilled Chicken Breasts with Grilled Corn and Tomato Salad
Total time: PLACEHOLDER
Ingredients: 2 ears corn; 2 teaspoons olive oil plus 1/4 cup additional; 2 tablespoons lemon juice; 2 cloves garlic , minced; 3 tablespoons chopped fresh basil; 1 tablespoon Dijon mustard; 1 tablespoon honey; 4 boneless, skinless chicken breasts (about 5 ounces each), trimmed; 1 ripe beefsteak tomato , diced

Why This Recipe Works

We try to cook indoors as little as possible in the midsummer heat and are always looking for inventive dishes prepared on the grill. Chicken breasts cook in minutes, as does corn. A quick corn and tomato relish seems like the perfect match for juicy chicken. We tossed the chicken in a honey-mustard glaze before grilling to intensify its mild flavor, and parcooked the corn in the microwave to give it a jumpstart: corn cooked entirely on the grill can dry out. Then we cooked both the corn and the chicken quickly, over a hot fire: cooking the delicate white meat over a cooler fire will dry it out.

Before You Begin

For this dish, buy chicken breasts that are about 1/2 inch thick.

Instructions

Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.

Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey. Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.

Grill corn and chicken over hot fire. Grill chicken until cooked through, about 3 minutes per side, transfer to platter, and cover with foil. Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob. Combine corn, tomatoes, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.