Grilled chicken with spinach and corn. Grilled, crispy-skinned chicken thighs paired with a vibrant corn and tomato salad—this is the epitome of summer flavor. When it's at peak ripeness, raw corn is absolutely bursting with sweet, juiciness, making it a perfect match for acidic tomatoes, a bright lemon vinaigrette, and herbaceous fresh basil. So, be sure to use ripe, plump summer corn for this recipe.

Whip up the lemon vinaigrette, which contains garlic and fresh rosemary for an earthy kick, as the grill gets hot. Then, back inside, you'll slice the kernels off the cob and cut up the chicken, before tossing. Grilled chicken with spinach and corn I remembered how my late husband used to enjoy spinach and chicken meal. You can cook Grilled chicken with spinach and corn using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Grilled chicken with spinach and corn

Prepare 2 bunches of spinach.
Prepare 1 tin of sweet corn.
It's 1 of onion, chopped.
Prepare 1 of green pepper, chopped.
Prepare 1 of knorrox cube.
You need 1/2 teaspoon of six gun grilled spice.
You need 50 g of margarine.
It's 2 kg of chicken pieces.
You need 1 teaspoon of chicken spice.
You need 1 teaspoon of barbecue spice.
It's 1/2 cup of pork rib marinate.

Prepare the dressing by combining all ingredients (olive oil, greek yogurt, honey, apple cider vinegar, and mustard) in a small jar. Add corn and mushrooms to marinade and brush to coat. Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese. Preheat the grill to medium high heat.

Grilled chicken with spinach and corn instructions

Rinse and chop spinach, chop onion and green pepper.
In a pot boil them together until soft then drain water add margarine and spices then add sweet corn.
Marinate chicken with spices and marinade in a bowl then leave for 40 minutes.
Heat oven and prepare an oven pan then grill chicken until it's soft and tender with nice golden brown colour.
Served with rice and vegetables.

In a sauté pan, heat the remaining Tbsp. of olive oil over medium heat; add garlic. And honestly, it didn't need anything fancy as I wanted to keep it simple and besides, it was already tasty and flavorful. In this light and refreshing salad, grilled corn is paired with edamame, and dressed with olive oil, white wine vinegar, and basil. Bkozak says, "I wanted something lighter than typical Mexican corn, to go with grilled chicken and carne asada tacos. Some guests added it to their tacos like a relish.