Grilled Chicken Salad With Corn, Tomatoes and Watermelon

Step 1

Season the chicken: Sprinkle the chicken all over with the onion powder, garlic powder, salt and black pepper. Set aside to absorb the seasonings.

Step 2

Make the barbecue sauce: In a medium bowl, stir together the ketchup, cider vinegar, honey, Worcestershire sauce and hot sauce, if using, until combined.

Step 3

Make the dressing: In a small bowl, stir together the yogurt, cider vinegar or pickle brine, dill or basil, and honey.

Step 4

Prepare a grill for direct heat. If using a gas grill, preheat to 450 degrees. If using a charcoal grill, light the briquettes and when they are gray and hot distribute them evenly under the grates. For a 450-degree grill, you should be able to hold your hand about 4 inches above the coals for about 5 seconds.

Step 5

Using tongs, hold a folded paper towel dipped in vegetable oil and use it to grease a section of the hot grates. Place the corn and seasoned chicken on the greased grates, cover and grill for 5 minutes, or until grill marks form. Flip or rotate, and grill for another 5 minutes. The chicken is done when an instant-read thermometer inserted in the thickest part of each thigh registers 165 degrees. The corn is done when it is evenly charred all around.

Step 6

Dip each thigh into the bowl of barbecue sauce, tossing until it’s evenly coated with sauce. Return the chicken to the grill for 1 to 2 minutes, flipping once, to allow the sauce to turn into a glaze. Transfer the chicken to a cutting board.

Step 7

Slice the kernels off the corn cobs and chop the chicken into bite-size pieces.

Step 8

Divide the lettuce among four bowls or plates. Scatter the tomatoes, watermelon and corn on top and lightly drizzle with the dressing. Top with the chicken, garnish with the basil leaves, if using, and serve.