Patio Dining Recipe
Make Patio Dining Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Lemon-Herb Chicken
Warm Tomato-Corn Salad
Charred Lemon Butter & Garnish
Method
Grilled Lemon-Herb Chicken
- 1
Prepare and Marinate
Pat the 4 chicken breasts dry with paper towels. In a shallow dish or large zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, 1 tbs chopped rosemary, 1 tbs chopped thyme, 3 minced garlic cloves, 1.5 tsp kosher salt and 1 tsp black pepper. Add the chicken, press out excess air if using a bag, and turn to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- 2
Preheat Grill
Remove chicken from refrigerator 20 minutes before cooking to come toward room temperature. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and brush lightly with oil.
- 3
Grill the Chicken
Shake off excess marinade and place chicken on the hot grill. Cook 5–7 minutes per side (depending on thickness), flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior has good grill marks. If flare-ups occur, move chicken to a cooler part of the grill and close the lid briefly.
- 4
Rest
Transfer chicken to a plate and tent loosely with foil for 5 minutes to rest and redistribute juices before slicing or serving.
Warm Tomato-Corn Salad
- 5
Sear Corn and Tomatoes
Heat 2 tbs olive oil in a large skillet over medium-high heat. Add 1.5 cups corn kernels and cook, stirring occasionally, until some kernels develop light char (3–5 minutes). Add 2 cups halved cherry tomatoes and cook 1–2 minutes more, just until tomatoes begin to soften and blister. Remove from heat.
- 6
Toss with Dressing
While still warm, add 0.5 cup thinly sliced red onion, 1 tbs sherry or red wine vinegar, 1 tsp honey, 0.5 tsp smoked paprika, 0.75 tsp salt and 0.5 tsp black pepper to the skillet. Toss gently to combine so the warm vegetables absorb the dressing.
- 7
Finish with Basil
Stir in 0.5 cup chiffonade fresh basil just before serving so it wilts slightly but retains bright color.
Charred Lemon Butter & Garnish
- 8
Char the Lemon
While the chicken rests, place the halved lemon cut-side down on the hot grill or in a hot skillet for 1–2 minutes until char marks appear and the citrus softens. Remove and squeeze the juice into 3 tbs unsalted butter placed in a small bowl or heatproof cup. Mash and mix so the butter melts and combines with lemon juice.
- 9
Finish and Serve
Slice the rested chicken if desired and brush or spoon the warm charred lemon butter over each portion. Sprinkle 2 tbs chopped fresh parsley and 0.5 tsp flaky sea salt over the chicken. Serve alongside the warm tomato-corn salad on the patio, passing extra lemon halves and olive oil at the table.