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Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions

Yield 4 servings (serving size: 1 chicken breast half, 1 ear of corn, and 2 onion slices)
Any combination of fresh herbs can be used in the marinade, including basil, parsley, or thyme. Round out this all-in-one meal with the Frozen Mud Pie Sandwiches.


  • 1/2 cup dry vermouth or dry white wine
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 (1/2-inch-thick) slices red onion
  • 4 (6-ounce) skinned chicken breast halves
  • 4 ears corn with husks (about 2 1/4 pounds)
  • Cooking spray

Nutrition Information

  • calories 364
  • caloriesfromfat 29 %
  • fat 11.9 g
  • satfat 2.1 g
  • monofat 6.5 g
  • polyfat 1.8 g
  • protein 33.7 g
  • carbohydrate 24.9 g
  • fiber 3.4 g
  • cholesterol 84 mg
  • iron 1.9 mg
  • sodium 333 mg
  • calcium 37 mg

How to Make It

  1. Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour.

  2. Pull husks back from corn (do not remove). Remove silks. Pull husks back over corn, and tie top with heavy string; set aside.

  3. Prepare grill. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.