Grilled Chicken and Corn With Tartar Butter

By Kay Chun

Grilled Chicken and Corn With Tartar Butter
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
4(231)
Notes
Read community notes

This entire meal is cooked on the grill and celebrates summer’s sweet corn and earthy okra, which pick up a light charred flavor. (Be sure to choose okra that are firm and unblemished.) The tartar butter — inspired by tartar sauce and spiked with tangy pickles, zesty capers and fresh parsley — brightens the smoky grilled chicken and vegetables. Should you have any leftover butter, refrigerate or freeze it for later use: It makes a great topping for baked potatoes, steamed vegetables or roasted cod.

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Ingredients

Yield:4 servings
  • Vegetable oil, for greasing the grill
  • 2pounds boneless, skinless chicken thighs
  • 4tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 4ears corn, shucked
  • ½pound okra, stems trimmed
  • ½cup unsalted butter, at room temperature
  • 2tablespoons finely chopped dill pickles
  • 2tablespoons finely chopped capers
  • 2tablespoons finely chopped parsley
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

763 calories; 53 grams fat; 19 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 6 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 50 grams protein; 1041 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat grill to medium-high and grease grates. (Alternatively, heat a cast-iron grill pan over medium-high and lightly grease.)

  2. Step 2

    In a medium bowl, combine chicken and 2 tablespoons olive oil, season with salt and pepper, and toss to evenly coat. Rub corn and okra with the remaining 2 tablespoons olive oil and season with salt and pepper. Skewer okra or place in a grill basket to prevent them from falling through the grates during cooking.

  3. Step 3

    Working in batches if needed, grill chicken, corn and okra, turning occasionally, until chicken is nicely charred and cooked through and vegetables are tender, about 5 minutes for the okra and 10 to 12 minutes for the chicken and corn.

  4. Step 4

    Meanwhile, in a medium bowl, combine butter, pickles, capers and parsley. Season with salt and pepper, and mix well. Once okra is done, toss with 2 tablespoons of the tartar butter while warm.

  5. Step 5

    Divide chicken and vegetables among plates. Slather corn with some of the tartar butter. Serve with lemon wedges and extra tartar butter on the side.

Ratings

4 out of 5
231 user ratings
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Cooking Notes

gale

It's a tablespoon per person - so use just one and be smug in your virtuousness. I used all for that much chicken and all the vegetables and it was not too much for us,

Eric

Made this for a spur of the moment outdoor luncheon today with no time to run to the grocery. Had everything but the okra so I used some tomatoes from the neighbors garden, harvested some scallion and lettuce and served it over the lettuce and sliced tomatoes using the remaining (cast iron) pan drippings as dressing with lemon squeezed over the top.The compound butter over the roasted corn was primo and also used some on toasted bread. A huge hit and no leftovers! Thanks for a great recipe.

konadiver

Way to much oil. No need for 4 TB. Can coat all with 1tb

Cassie

The tartar butter brings this dish together. Without it, everything is a little flat. I couldn’t find okra today, so ended up cheating and making macaroni and cheese. The butter goes far, so don’t be too generous with it. The lemon wedges make everything pop quite a bit.

Sharon Evers

don't repeat! Too many better recipes than this one.

James S

Sorry not thrilled with this one. The tartar butter was good but surprising FF puts it on all three items. Guess I was attracted by the cool way the corn husk was tied back. I tried to do it but ended up just pulling it off. Had extra tartar butter and put it on the dessert. Not recommended.

Abi

The Okra was fantastic. The tartar butter was different, but good. I would recommend doing something more *interesting* with the chicken. Chicken thighs with just oil, salt, and pepper just feels lame. I brined my chicken, did not use salt when I tossed it in oil, and instead tossed it in red pepper flakes, grated garlic, and onion powder. Next time I think I would brine it, toss it in grated garlic, onion powder, dill, and parsley so it matches the tartar butter better.

Eric

Made this for a spur of the moment outdoor luncheon today with no time to run to the grocery. Had everything but the okra so I used some tomatoes from the neighbors garden, harvested some scallion and lettuce and served it over the lettuce and sliced tomatoes using the remaining (cast iron) pan drippings as dressing with lemon squeezed over the top.The compound butter over the roasted corn was primo and also used some on toasted bread. A huge hit and no leftovers! Thanks for a great recipe.

konadiver

Way to much oil. No need for 4 TB. Can coat all with 1tb

gale

It's a tablespoon per person - so use just one and be smug in your virtuousness. I used all for that much chicken and all the vegetables and it was not too much for us,

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