Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/4 lb bone-in, skin-on chicken thighs, about 2 large or 3 small $2.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Roma Tomato

  1/2 lb, diced $1.49
• Green Onions

  2 green onions, thinly sliced $1.19
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Chili powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Cayenne pepper

  pinch, optional

Instructions

1. Heat a grill to medium with a cooler indirect zone; pat the chicken dry, shuck the corn, dice the tomato, and slice the green onions.
2. In a small bowl, mix 1 tablespoon olive oil, brown sugar, garlic powder, smoked paprika, chili powder, 3/4 teaspoon kosher salt, black pepper, and cayenne if using; rub the mixture all over the chicken thighs.
3. Brush the corn with 1 teaspoon olive oil and season lightly with salt; in a serving bowl, combine the diced tomato, green onions, apple cider vinegar, remaining olive oil, and a pinch of salt and pepper.
4. Place the chicken skin-side up over indirect heat, cover, and grill for 22–28 minutes, turning once, until the thickest part is about 160°F.
5. Move the chicken skin-side down over direct heat and grill 2–4 minutes until the skin is browned and lightly crisp; flip briefly if needed and cook until the thighs reach 175°F for best texture.
6. While the chicken finishes, grill the corn over direct heat for 8–10 minutes, turning every 2 minutes, until charred in spots and tender.
7. Rest the chicken for 5 minutes; cut the kernels from both ears of corn and fold them into the tomato-green onion relish.
8. Plate the chicken thighs with generous spoonfuls of charred corn relish alongside and over the top.