The best way to transform an ordinary chicken dinner from drab to fab? Use the thighs. Our chefs love the bit of extra fat on this cut of meat because it lends a deep flavor and crisp texture without the skin. We have a feeling you’re going to love it as well, but feel free to trim off some of the fat before cooking if you’d like.
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Corn on the Cob
Heirloom Grape Tomatoes
Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. (TIP: This recipe also works on the grill! If you have access to one, fire it up!) Soak the wooden skewers in water. Halve the tomatoes. Peel and dice the cucumber. Take the butter out of the fridge to allow it to come to room temperature. Cut the chicken into 1-inch pieces. Shuck the corn.
Divide the pesto evenly between 2 small bowls. Mix the softened butter into one of the bowls, using your hands to combine if it isn’t soft enough.
Broil the corn: Place the corn on a baking sheet. Place under the broiler (or on the grill) for 8-10 minutes, turning occasionally, until slightly charred on all sides. Remove from the baking sheet and set aside.
Meanwhile, thread the chicken onto the skewers. Season on all sides with salt and pepper. After the corn is done, place the skewers onto the same baking sheet. Coat the top of the chicken with half of the plain pesto (not the pesto butter). Broil 6-7 minutes, flip, and drizzle with the remaining pesto. Broil another 6-7 minutes, until cooked through and slightly charred.
While the chicken cooks, cut the corn kernels off the cob. In a medium bowl, combine the corn, cucumber, tomato, Parmesan cheese, and a drizzle of oil. Season with salt and pepper.
Finish: Drizzle the chicken skewers with the pesto butter. Serve on a bed of tomato, cucumber, and corn salad. Drizzle any remaining pesto butter over the dish and enjoy!