Careme

Instructions

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1. 1.

   Preheat a gas or charcoal grill for two-zone cooking, with one side at medium-high heat and the other at medium-low heat. Clean and oil the grates.

2. 2.

   Pat 4 chicken drumsticks, about 1 1/2 pounds, dry. Coat them evenly with:

   • 1 tablespoon olive oil
   • 2 teaspoons light brown sugar
   • 1 1/2 teaspoons smoked paprika
   • 1 teaspoon garlic powder
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon cayenne pepper
   • 1 1/2 teaspoons kosher salt
   • 1/4 teaspoon black pepper

   Set the seasoned chicken aside while preparing the vegetables.

3. 3.

   Shuck 2 ears bi-color corn. Cut 1 medium vine-on tomato crosswise into 2 thick halves and trim 2 green onions. Rub the corn, tomato, and onions with 1 teaspoon olive oil.

4. 4.

   Place the seasoned chicken over medium-low heat. Cover and grill for 15 minutes, turning every 5 minutes.

5. 5.

   Add the corn to the medium-high side and grill for 10 to 12 minutes, turning until lightly charred. Grill the tomato cut-side down for 3 to 4 minutes and the green onions for 2 to 3 minutes. Meanwhile, continue grilling and turning the chicken until browned and its thickest pieces register 165°F, about 10 to 15 minutes longer.

6. 6.

   Transfer the chicken and grilled vegetables to separate clean platters. Rest the chicken for 5 minutes, and let the vegetables cool for 5 minutes or until safe to handle.

7. 7.

   Hold each warm corn cob with a clean kitchen towel and cut off the kernels. Chop the grilled tomato and green onions, then toss the vegetables together with:

   • 1 tablespoon unsalted butter
   • 2 teaspoons apple cider vinegar
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Stir until the butter melts and coats the vegetables.

8. 8.

   Spoon the charred corn-tomato salad onto two plates and arrange 2 grilled chicken drumsticks beside each portion.