Careme

Instructions

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1. 1. Pat 1½ pounds chicken thighs dry. Combine 2 tablespoons low-sodium soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon fresh lime juice, 1 tablespoon neutral cooking oil, 1 teaspoon sweet paprika, ½ teaspoon ground turmeric, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Coat the 1½ pounds chicken thighs in the marinade and refrigerate for 20 minutes.
2. 2. While the chicken marinates, whisk together 1 tablespoon low-sodium soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, 1 minced garlic clove, 1 tablespoon fresh lime juice, and ¼ teaspoon black pepper for a dipping sauce. Thinly slice 2 green onions and set them aside.
3. 3. During the final 10 minutes of marinating, preheat a grill to medium-high, about 425°F. Shuck 2 ears sweet corn and brush them with 1 tablespoon neutral cooking oil.
4. 4. Remove the 1½ pounds marinated chicken thighs from the marinade and discard the marinade. Grill the 1½ pounds chicken thighs and 2 oiled ears sweet corn with the lid closed, turning the corn every 3 minutes and the chicken once; cook the corn for 10–12 minutes and the chicken for 10–14 minutes, until lightly charred and the chicken reaches 165°F. Rest the 1½ pounds grilled chicken thighs for 5 minutes.
5. 5. Divide the 1½ pounds grilled chicken thighs and 2 ears grilled sweet corn between two plates. Spoon the prepared dipping sauce over or alongside the chicken and corn, scatter with 2 sliced green onions, and serve.