GRILLED CHICKEN AND CORN WITH TARTAR BUTTER
This entire meal is cooked on the grill and celebrates summer's sweet corn and earthy okra, which pick up a light charred flavor. (Be sure to choose okra that are firm and unblemished.) The tartar butter - inspired by tartar sauce and spiked with tangy pickles, zesty capers and fresh parsley - brightens the smoky grilled chicken and vegetables. Should you have any leftover butter, refrigerate or freeze it for later use: It makes a great topping for baked potatoes, steamed vegetables or roasted cod.
Provided by Kay Chun
Categories poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat grill to medium-high and grease grates. (Alternatively, heat a cast-iron grill pan over medium-high and lightly grease.)
- In a medium bowl, combine chicken and 2 tablespoons olive oil, season with salt and pepper, and toss to evenly coat. Rub corn and okra with the remaining 2 tablespoons olive oil and season with salt and pepper. Skewer okra or place in a grill basket to prevent them from falling through the grates during cooking.
- Working in batches if needed, grill chicken, corn and okra, turning occasionally, until chicken is nicely charred and cooked through and vegetables are tender, about 5 minutes for the okra and 10 to 12 minutes for the chicken and corn.
- Meanwhile, in a medium bowl, combine butter, pickles, capers and parsley. Season with salt and pepper, and mix well. Once okra is done, toss with 2 tablespoons of the tartar butter while warm.
- Divide chicken and vegetables among plates. Slather corn with some of the tartar butter. Serve with lemon wedges and extra tartar butter on the side.
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