Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, and clean and oil the grates. Thinly slice 2 green onions, chop 1/4 cup cilantro leaves and tender stems, and mince 2 garlic cloves. Zest and juice 1 large lime, aiming for 2 tablespoons juice.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry and season them with 1/4 teaspoon kosher salt. In a shallow dish, whisk together:

   • The prepared garlic, lime zest, and lime juice
   • 1 1/2 tablespoons fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 1/4 teaspoon crushed red pepper flakes

   Add the chicken, turn to coat, and marinate at room temperature for 15 minutes.

3. 3.

   While the chicken marinates, rinse 2/3 cup dry jasmine rice. Combine the rice in a small saucepan with 1 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. 4.

   Cut 12 ounces zucchini lengthwise into planks about 1/2 inch thick. Coat them with 1/2 tablespoon neutral cooking oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.

5. 5.

   Remove the chicken from the marinade and discard the marinade. Grill the chicken with the lid closed for 5 to 6 minutes per side, until lightly charred and the thickest pieces reach 165°F. Transfer it to a clean plate and rest for 5 minutes.

6. 6.

   While the chicken cooks, grill the zucchini for 3 to 4 minutes per side, until browned and crisp-tender.

7. 7.

   Divide the fluffed rice and grilled zucchini between two plates. Slice the rested chicken, arrange it over the rice, and finish both servings with the prepared green onions and cilantro.