Careme

Instructions

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1. 1.

   Pat 1 pound chicken breast fillets dry and lightly pound any thick sections for even cooking. Season all over with 1 1/2 teaspoons kosher salt. In a shallow dish, combine:

   • 1/2 cup plain Greek yogurt
   • 1 tablespoon lemon juice
   • 2 cloves finely grated garlic
   • 1 tablespoon finely grated fresh ginger
   • 1 teaspoon garam masala
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper

   Coat the chicken in the marinade and refrigerate for 15 minutes.

2. 2.

   Husk 2 ears sweet corn and rub them with 2 teaspoons neutral oil and 1/4 teaspoon kosher salt. In a small bowl, stir together 1 tablespoon neutral oil, 1 tablespoon lemon juice, 1/2 teaspoon garam masala, and 1/4 cup chopped cilantro to make a brushable corn finish.

3. 3.

   While the chicken marinates, preheat a grill to medium-high, about 425°F, for 10 minutes. Clean the grates and coat them with 1 teaspoon neutral oil.

4. 4.

   Remove excess marinade from the chicken and discard the used marinade. Grill the chicken with the lid closed until well marked and its thickest part reaches 165°F, about 4 to 6 minutes per side. Grill the prepared corn alongside it, turning every 2 to 3 minutes, until tender and charred in spots, 10 to 12 minutes total.

5. 5.

   Transfer the chicken to a clean plate and rest it for 5 minutes. Brush or rub the corn finish evenly over the hot grilled corn.

6. 6.

   Slice the chicken and divide it between two plates. Add one ear of masala corn to each plate and serve.