4th of July Grilled Feast

Prepare the BBQ Chicken: Pat dry 4 boneless, skinless chicken thighs. In a bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Prepare the Grilled Corn: Remove the husks and silks from 4 ears of corn. Brush each ear with 2 tablespoons unsalted butter, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Prepare the Watermelon Feta Salad: In a large bowl, combine 4 cups cubed watermelon, 1/2 cup crumbled feta cheese, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh mint leaves. In a small separate bowl, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.

Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.

Grill Chicken: Place the seasoned chicken thighs on the preheated grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). During the last 5 minutes of cooking, brush the chicken generously with 1/2 cup BBQ sauce, flipping once to coat both sides and allow the sauce to caramelize slightly. Remove from grill and let rest for a few minutes.

Grill Corn: While the chicken is grilling, place the buttered corn on the grill. Cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from grill.

Assemble and Serve: Pour the prepared dressing over the watermelon feta salad ingredients and gently toss to combine. Serve the grilled BBQ chicken and grilled corn alongside the refreshing watermelon feta salad.