Grilled Chicken and Corn with Charred Scallion-Lime Butter

Fire up the grill and make a complete meal with this recipe for grilled chicken thighs and corn on the cob with a smoky and tangy herb butter for spreading. The Charred Scallion-Lime Butter, which also contains chives and parsley, is made in a food processor and can be prepared a day in advance. (You will need some of it to brush on the chicken before it is grilled.) This dish comes together quickly once the food hits the grill, although you do need to set aside 30 minutes for the corn husks to soak in water. This adds moisture to the husks, which will reduce the chance of flare-ups on the grill. To get good grill marks, shake any excess water off the corn after it has been soaked. Serve the chicken and corn alongside the Charred Scallion-Lime Butter with lime wedges and plenty of cold beer or iced tea for an almost effortless summertime meal.

Active Time:
20 mins
Total Time:
1 hrs
4 serves


  • 4 ears fresh corn, unshucked

  • 1 bunch scallions, trimmed

  • 1/2 cup unsalted butter, softened

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 tablespoon fresh lime juice (from 1 lime)

  • 2 3/4 teaspoons kosher salt, divided

  • 3/4 teaspoon black pepper, divided

  • 4 (6-oz.) bone-in, skin-on chicken thighs

  • Lime wedges


  1. Working with 1 corn ear at a time, peel husks back to the base of ear; do not break off husks. Remove silk from ear. Place husks back up around ear. Soak prepared ears in water 30 minutes. Drain.

  2. Preheat grill to medium-high (400°F to 450°F). Place corn on unoiled grates. Grill, uncovered, turning occasionally, until husks are charred, 20 to 25 minutes. Remove from grill.

  3. Meanwhile, coat scallions with cooking spray. Place on unoiled grates. Grill, uncovered, turning occasionally, until lightly charred and wilted, 5 to 6 minutes. Remove from grill; cool 5 minutes. Coarsely chop. Process charred scallions, butter, chives, parsley, lime juice, 1 1/4 teaspoons of the kosher salt, and 1/4 teaspoon of the pepper in a mini food processor until smooth, 30 seconds. Transfer to a serving bowl, reserving 1 1/2 tablespoons in a separate bowl.

  4. Sprinkle chicken evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken, skin sides down, on oiled grates. Grill, covered, turning occasionally, until a thermometer inserted in thickest portion of thighs registers 170°F, 14 to 16 minutes.

  5. Brush chicken with reserved 1 1/2 tablespoons butter mixture. Serve chicken and corn with lime wedges and remaining butter mixture.

    Grilled Chicken and Corn with Charred Scallion-Lime Butter
    Johnny Autry; Prop and Food Styling: Charlotte L. Autry
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