Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $6.49
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Green Jalapeno Pepper

  1/2 pepper $2.99
• Red Onion

  1/4 small onion $1.99
• Cilantro Bunch

  1/4 cup chopped cilantro $1.19
• Lime

  2 limes $0.69
• Corn tortillas

  8 small tortillas
• Garlic

  1 clove
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Chili powder

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F, and clean the grates.
2. Dice 8 ounces Organic Heirloom Tomatoes, finely chop 1/4 small Red Onion and 1/2 Green Jalapeno Pepper, and combine them with 2 tablespoons chopped cilantro, the juice of 1 lime, and 1/4 teaspoon kosher salt to make the salsa.
3. Pat 1 pound Boneless Skinless Chicken Thighs dry, then coat with 1 1/2 tablespoons extra-virgin olive oil, the juice of 1 lime, 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rest for 10 minutes, then grill for 5 to 6 minutes per side, until the thickest pieces reach 165°F; transfer to a board and tent loosely.
4. Brush 2 ears Bi-color Corn with 1/2 tablespoon extra-virgin olive oil. Grill for 8 to 10 minutes, turning occasionally, until tender and charred; cut off the kernels and fold them into the prepared salsa while the grilled chicken rests.
5. Grill 8 small corn tortillas for about 20 seconds per side, just until warm and pliable.
6. Slice the grilled 1 pound Boneless Skinless Chicken Thighs across the grain. Plate two portions with four filled tortillas each, spoon over the prepared corn salsa, and garnish both portions with 2 tablespoons chopped cilantro.