Careme

Instructions

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1. 1.

   Preheat a grill to medium, about 400°F, and clean and oil the grates.

2. 2.

   Zest 2 limes and squeeze 3 tablespoons juice, setting aside 1 tablespoon juice for the relish. In a large bowl, whisk together:

   • 2 tablespoons achiote paste
   • 1 tablespoon olive oil
   • 1 tablespoon honey
   • Zest of 2 limes
   • 2 tablespoons lime juice
   • 2 finely grated garlic cloves
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 1 teaspoon kosher salt

   Add 6 chicken drumsticks and turn until thoroughly coated. Let stand for 10 minutes while preparing the relish and corn.

3. 3.

   Make the relish by stirring together:

   • 1/2 small red onion, finely diced
   • 1/4 cup chopped cilantro
   • Reserved 1 tablespoon lime juice
   • 1/4 teaspoon kosher salt

   Set aside for serving.

4. 4.

   Rub 4 shucked ears of corn with 1 tablespoon olive oil, then season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

5. 5.

   Place the marinated drumsticks on the grill, close the lid, and cook for 12 minutes. Turn the chicken and add the corn. Grill for another 12 to 15 minutes, turning the drumsticks and corn every few minutes, until the corn is lightly charred and the chicken reaches 175°F at the thickest part without touching bone.

6. 6.

   Transfer the chicken and corn to a platter and rest the chicken for 5 minutes.

7. 7.

   Plate 3 drumsticks and 2 ears of corn per person, spooning the cilantro-onion relish over the chicken and alongside the corn.

Want more detail? See the temperature guide.