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+ servings

Salt and Vinegar Chicken & Sweet Corn Salad

Servings 4 adults


For the chicken

  • 8 boneless skinless chicken thighs
  • 4 cups distilled white vinegar
  • 1/2 cup kosher salt
  • 1 tbsp garlic powder
  • olive oil

For the salad

  • 1 bag frozen super sweet corn
  • 2 Roma tomatoes small diced
  • 1 English cucumber small diced
  • 2 green onions thinly sliced
  • 1 lime zested and juiced
  • 1 tbsp olive oil
  • 1 tbsp honey
  • salt
  • pepper


Make the salad

  • In a small bowl, whisk together the lime juice, olive oil, honey, and a pinch each of salt and pepper. Thaw the corn by emptying it into a strainer and running it directly under cold water for a few minutes. Allow to drain, tossing every so often to release water.
  • In a large bowl, mix together the corn, tomatoes, cucumber, green onion, cilantro, and 1 tsp of lime zest. Add the dressing and toss to coat, add more salt if needed. Cover and set in fridge.

Make the chicken

  • In a large bowl, whisk together the vinegar, salt, and garlic powder. Add the chicke and let sit in there for 20 minutes.
  • Heat up your grill and brush the grate with olive oil. Take the chicken directly from the brine and put it on the grill, grilling at medium high heat until cooked through. Serve immediately with the chilled corn salad.