Grilled Chicken Thighs with Charred Corn and Summer Squash

Ingredients

• 1 teaspoon grated lemon zest, plus ¼ cup fresh juice
• ¾ teaspoon grated garlic
• 1 tablespoon minced shallot
• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1 cup fresh herbs, such as mint and dill, chopped, plus ½ cup whole leaves and sprigs for serving
• 1 ½ pounds boneless, skinless chicken thighs (4 to 6)
• Vegetable oil, for grill
• 3 ears corn, husks and silks removed
• 3 large zucchini or summer squash (about 1 ½ pounds), cut into ¾-inch-thick rounds
• 1 ounce Pecorino Romano, shaved (½ cup)

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