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

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.


4 servings (serving size: 1 chicken breast half, 1 ear of corn, and 2 onion slices)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

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.