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Summer Recipes — The Ultimate Warm Weather Comfort Food - Simple, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the grilled chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Zest of 1 lime
  • For the corn and tomato salad: 3 ears fresh corn, kernels cut off (or 2 cups frozen corn, thawed)
  • 1 pint cherry tomatoes, halved
  • 1/2 small red onion, finely chopped
  • 1 small cucumber, diced
  • 1/4 cup fresh cilantro or basil, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Salt and pepper to taste
  • For the yogurt-lime sauce: 3/4 cup plain Greek yogurt (2% or whole)
  • 1 tablespoon olive oil
  • Juice and zest of 1 lime
  • 1 small garlic clove, grated
  • 1 tablespoon honey or maple syrup
  • Pinch of salt
  • For serving: 1 large ripe avocado, sliced
  • Cooked rice, quinoa, or mixed greens
  • Extra lime wedges

Method
 

  1. Marinate the chicken: In a bowl, combine olive oil, salt, pepper, smoked paprika, garlic powder, cumin, and lime zest. Add chicken and toss to coat. Let sit 15–30 minutes at room temp, or up to 8 hours in the fridge.
  2. Preheat the grill or skillet: Heat a grill to medium-high. No grill? Use a grill pan or cast-iron skillet on the stove over medium-high.
  3. Make the salad: In a large bowl, add corn kernels, cherry tomatoes, red onion, cucumber, and herbs. Drizzle with olive oil and lime juice. Season with salt and pepper. Toss and set aside.
  4. Whisk the sauce: In a small bowl, whisk yogurt, olive oil, lime juice and zest, grated garlic, honey, and a pinch of salt until smooth. Adjust sweetness and salt to taste.
  5. Cook the chicken: Grill chicken 5–6 minutes per side for thighs (4–5 for breasts), until nicely charred and cooked through. Rest 5 minutes, then slice.
  6. Char the corn (optional but great): If using fresh cobs, grill them until lightly charred, then slice off the kernels. If using thawed corn, quickly sear in a hot skillet with a little oil until golden in spots.
  7. Assemble: Add a base of rice, quinoa, or greens to bowls or plates. Top with sliced chicken, a generous scoop of corn-tomato salad, and avocado.
  8. Finish with sauce: Spoon the yogurt-lime sauce over the top. Add extra lime wedges for squeezing and more herbs if you like.