Chicken, Corn & Okra with Tartar Butter

I found this one on NYT Cooking, It sounded good so I tweaked it some to be mo betta! Serves 4-6





3 pounds boneless, skinless chicken
4 tablespoons extra-virgin olive oil
1 tsp Tajin spice, divided
1 tsp TJ’s Chili Lime spice, divided
Kosher salt and black pepper
5 ears corn, shucked
1 pound fresh whole okra, stems trimmed (Okra is not always available so you can use zucchini or squash as well)
3/4 cup unsalted butter, at room temperature
3 tablespoons finely chopped dill pickles
3 tablespoons finely chopped capers
3 tablespoons finely chopped parsley
Lemon wedges, for serving


  1. Heat grill to medium-high and grease grates. (Alternatively, heat a cast-iron grill pan over medium-high and lightly grease.)
  2. In a medium bowl, combine chicken and 2 tablespoons olive oil, season with half the tajin, Chili Lime, salt and pepper, and toss to evenly coat. Rub corn and okra with the remaining 2 tablespoons olive oil and season with half the tajin, Chili Lime, salt and pepper. Skewer okra or place in a grill basket to prevent them from falling through the grates during cooking.
  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. 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. 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.