Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

The paprika delivers the smoky flavor, so you don't miss the char.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Food Styling: Randy Mon

Recipe Summary

hands-on:
40 mins
total:
2 hrs 40 mins
Yield:
Serves 4 or 5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk oil, vinegar, shallot, paprika, 1 tsp. salt, the oregano, and pepper in a medium bowl. Chill 1/2 cup of dressing. Add chicken to remaining dressing, turn to coat, and chill, covered, at least 1 1/2 hours or overnight. Let chicken and reserved dressing stand at room temperature about 30 minutes.

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  • Meanwhile, heat grill to medium (350° to 450°). Transfer chicken to a plate. Add corn and mushrooms to marinade and brush to coat. Grill vegetables and chicken, turning once, until vegetables are streaked brown and chicken is no longer pink in center, 15 to 20 minutes for corn and 12 to 18 minutes for chicken and mushrooms. Transfer to a board as done.

  • Cut warm corn kernels from cobs into a large bowl. Cut chicken and mushrooms into strips; then add to bowl, along with spinach, onions, and reserved dressing, and toss to coat. Season with salt if you like.

Nutrition Facts

343 calories; calories from fat 63%; protein 21g; fat 25g; saturated fat 3.9g; carbohydrates 10g; fiber 2.2g; sodium 375mg; cholesterol 50mg.
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