*For summer grilling, few dishes rival the appeal of a recipe that’s simple to make yet bursting with lively, robust flavors.
According to Food and Wine, these soy-lime grilled chicken thighs deliver juicy, savory goodness with a perfectly crisped exterior, complemented by a refreshing corn and cucumber salad that blends cool crunch with a zesty, bright finish.
The secret starts with a fast marinade that imparts rich umami and citrus notes to the chicken. Using bone-in, skin-on thighs ensures they remain succulent on the grill while achieving a delightful crispness with minimal effort. The salad, featuring sweet corn and crisp cucumber, adds the perfect counterpoint to tie the dish together.
The outlet writes: “This recipe is all about smart contrasts: rich vs. light, smoky vs. crisp, savory vs. fresh. It’s easy enough for a weeknight but impressive enough for weekend entertaining. The marinade is a keeper, and not just for chicken — try it on tofu, shrimp, or vegetables, too.”
Check out the full recipe below.
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Ingredients
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- 1/4 cup soy sauce (use low-sodium if preferred)
- Juice of 2 limes
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
For the Corn and Cucumber Salad:
- 2 cups fresh corn kernels (from about 3 ears)
- 1 English cucumber, diced
- 1 small red chile, thinly sliced (optional)
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Marinate the Chicken
In a bowl, whisk together soy sauce, lime juice, olive oil, and black pepper. Add chicken thighs and toss to coat. Marinate in the refrigerator for 30 minutes to 1 hour. - Prep the Grill
Heat the grill to medium-high. Lightly oil the grates to prevent sticking. - Grill the Chicken
Remove chicken from marinade and place skin-side down on the hot grill. Cook for about 6–8 minutes per side, or until the skin is crispy and a thermometer inserted into the thickest part reads 165°F. Let rest 5–10 minutes before serving to retain juices. - Make the Salad
In a large bowl, combine corn, cucumber, and red chile. Drizzle with lime juice and olive oil. Season with salt and pepper, then toss to coat. - Serve
Plate the grilled chicken thighs alongside the corn and cucumber salad. Serve immediately.
Tips for Success
- For the juiciest results, avoid over-handling the chicken while grilling. Let it sear undisturbed for crisp edges.
- Always rest the chicken before cutting to keep it moist.
- If you’re cooking indoors, a grill pan works great—cook the salad ingredients first, then sear the chicken.
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