Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 400°F, creating both direct- and indirect-heat zones; clean the grates while they heat.

2. 2.

   Finely grate 1 teaspoon zest and squeeze 3 tablespoons juice from 2 medium limes; reserve this as the lime mixture.

3. 3.

   Pat 1.5 pounds chicken thighs dry and trim any large pieces of excess fat. Season with 1/2 teaspoon kosher salt. In a shallow dish, combine:

   • 2 tablespoons fish sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 1 tablespoon prepared lime juice
   • 1 teaspoon prepared lime zest
   • 2 garlic cloves, finely grated
   • 2 teaspoons finely grated ginger
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground black pepper

   Turn the chicken in the marinade and let stand for 15 minutes while preparing the rice and salad.

4. 4.

   While the chicken marinates, rinse 2/3 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon kosher salt. Bring to a boil over high heat, cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing.

5. 5.

   Thinly slice 1 large cucumber and 3 green onions, then roughly chop 1/4 cup mint leaves. Toss them together with:

   • 2 tablespoons prepared lime juice
   • 1 teaspoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/4 teaspoon crushed red pepper flakes

   Set the cucumber salad aside while the chicken grills.

6. 6.

   Remove the chicken from the marinade and discard the marinade. Grill skin-side down over direct heat for 4 to 5 minutes, then turn and grill for 4 minutes. Move the chicken to indirect heat, cover, and cook for 10 to 15 minutes, until the thickest portions register at least 165°F. Transfer to a clean plate and rest for 5 minutes.

7. 7.

   Divide the fluffed rice between two plates, add the grilled chicken, and mound the cucumber-mint salad alongside. Spoon any salad juices over the rice and serve.