Careme

Instructions

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1. 1.

   Heat a grill to 400–425°F, arranging hotter direct-heat and cooler indirect-heat zones. Clean the grates well.

2. 2.

   Pat 1½ pounds bone-in, skin-on chicken thighs dry. Gently loosen the skin without detaching it, then season the thighs all over and under the skin with 1¾ teaspoons kosher salt.

3. 3.

   Make the jerk paste by combining:

   • Zest and juice of 1 lime
   • 2 minced garlic cloves
   • 1½ tablespoons extra-virgin olive oil
   • 2 teaspoons brown sugar
   • 1½ teaspoons ground allspice
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • ¼ teaspoon cayenne pepper
   • ½ teaspoon ground black pepper

   Rub the paste over and under the chicken skin. Marinate at room temperature for 15 minutes while the grill finishes heating.

4. 4.

   Husk 2 ears sweet corn. Halve 8 ounces Campari tomatoes and finely dice 2 ounces red onion; set the prepared vegetables aside.

5. 5.

   Place the chicken skin-side up over indirect heat, close the grill, and cook for 15 minutes. Add the corn over direct heat and grill for 8–10 minutes, turning every 2–3 minutes, until lightly charred; transfer the corn to a cutting board.

6. 6.

   Move the chicken over direct heat, skin-side down, and grill for about 5 minutes until crisp and browned. Flip and grill for 3–5 minutes more, moving the thighs away from flare-ups, until an instant-read thermometer inserted beside but not touching the bone registers at least 165°F.

7. 7.

   Transfer the chicken to a clean platter and rest for 5 minutes. Meanwhile, cut the kernels from the grilled corn and toss them with the prepared tomatoes and onion, ½ tablespoon extra-virgin olive oil, and ¾ teaspoon kosher salt.

8. 8.

   Divide the charred corn and tomato salad between two plates and add two jerk chicken thighs to each, keeping the crisp skin facing up.