Careme

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Thighs

  1 lb $6.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Green Onions

  4 green onions, divided $1.50
• Fresh Organic Lime

  1 lime, zested and juiced $1.50
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Fresh Habanero Peppers

  1/2 to 1 pepper, seeded and minced $7.99
• Olive oil

  2 tablespoons, divided
• Soy sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Shuck the corn, mince 3 green onions, thinly slice the remaining green onion for garnish, mince the garlic and habanero, grate the ginger, and zest and juice the lime.
2. In a bowl, mix the minced green onions, garlic, ginger, habanero, lime zest, half the lime juice, 1 tablespoon olive oil, soy sauce, brown sugar, allspice, thyme, smoked paprika, cinnamon, 1/2 teaspoon salt, and black pepper.
3. Pat the chicken thighs dry, coat them thoroughly in the jerk marinade, and let them sit at room temperature for 15 minutes; during this time, heat an outdoor grill or grill pan to medium-high and oil the grates.
4. Rub the corn with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt.
5. Place the chicken on the grill and cook for 4 to 5 minutes; flip the chicken, add the corn to the grill, and continue cooking for 8 to 10 minutes more, turning the corn often and flipping the chicken once more if needed, until the corn is lightly charred and tender and the chicken reaches 165°F in the thickest part.
6. Transfer the chicken and corn to a platter, drizzle the corn with the remaining lime juice, and rest the chicken for 5 minutes so the juices settle.
7. Plate the jerk chicken thighs with the hot grilled sweet corn, scatter sliced green onion over the top, and spoon any resting juices from the chicken over the plate.