Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
Con Poulos

How to Make It

Step 1

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Step 2

Whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.

Step 3

Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper.

Step 4

Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and an instant-read thermometer inserted in each pieces of chicken registers 165º F, 8 to 10 minutes.

Step 5

Cut the kernels off the cobs and slice the chicken.

Step 6

Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

Ratings & Reviews

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Reviews
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