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

Ingredients

• 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

Preparation

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.