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Grilled Chicken Thighs with Clams and Sweet Corn

by

Michael Symon

Michael Symon brings together land and sea in this unexpected pairing that celebrates summer's finest corn alongside briny clams and crispy-skinned chicken. The corn milk enriches the white wine broth, creating a sweet-savory base that ties everything together.

Prep Time:

20 Minutes

Cook Time

25-30 Minutes

Serves:

4 Servings

Level:

Intermediate

Ingredients

  • 4 bone-in, skin-on chicken thighs

  • 4 ears fresh corn, kernels cut from the cob (reserve the corn milk and scraped bits)

  • 2 dozen middle neck clams, scrubbed

  • 4 garlic cloves, minced 1 shallot, thinly sliced

  • 1 Fresno chile, sliced into rings

  • ¼ cup chopped fresh flat-leaf parsley, plus more for garnish

  • 1 cup dry white wine

  • 1 cup chicken stock

  • 1 stick unsalted butter

  • Olive oil

  • Kosher salt

  • Freshly ground black pepper

Instructions

STEP 1: Preheat the oven to 400°F. Season the chicken thighs generously with kosher salt and freshly ground black pepper.

STEP 2: Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Place the chicken thighs skin-side down and cook until the skin is deeply golden and crisp. Flip and brown the second side. Remove the chicken from the skillet and set aside.

STEP 3: Add the sliced shallot, garlic, Fresno chile, and a pinch of salt to the skillet. Sauté until softened and fragrant, about 2–3 minutes.

STEP 4: Pour in the white wine and simmer until reduced by half.

STEP 5: Add the chicken stock and bring the liquid to a gentle simmer.

STEP 6: Return the chicken thighs to the skillet. Transfer the skillet to the oven and roast for 8–12 minutes, or until the chicken reaches an internal temperature of 165°F.

STEP 7: Remove the skillet from the oven and transfer the chicken to a plate. Stir the corn kernels, reserved corn milk, and clams into the pan. Cover and cook over medium heat until the clams open, about 5–7 minutes. Discard any clams that do not open.

STEP 8: Stir in the butter and chopped parsley until the butter melts and the sauce becomes glossy and emulsified.

Serving & Finishing Touches

  • Return the chicken thighs to serving plates and spoon the clams, corn, and buttery pan sauce over the top.

  • Garnish with additional parsley and serve immediately.

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