Lemon-Herb Grilled Chicken, Corn On The Cob, And On

Name: Lemon-Herb Grilled Chicken, Corn On The Cob, And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry vermouth or dry white wine; 1 tablespoon chopped chives; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh rosemary; 2 teaspoons grated lemon rind; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons Dijon mustard; 1/8 teaspoon salt; 1/8 teaspoon pepper; 8 (1/2-inch-thick) slices red onion; 4 (6-ounce) skinned chicken breast halves; 4 ears corn with husks (about 2 1/4 pounds); Cooking spray

Servings: persons

1/2 cup dry vermouth or dry white wine
1 tablespoon chopped chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 (1/2-inch-thick) slices red onion
4 (6-ounce) skinned chicken breast halves
4 ears corn with husks (about 2 1/4 pounds)
Cooking spray

1
Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour.
2
Pull husks back from corn (do not remove). Remove silks. Pull husks back over corn, and tie top with heavy string; set aside.
3
Prepare grill. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup dry vermouth or dry white wine, 1 tablespoon chopped chives, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh rosemary, and more.

Yes, Lemon-Herb Grilled Chicken, Corn On The Cob, And Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Herb Grilled Chicken, Corn On The Cob, And Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions