Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, and clean the grates. While it heats, trim 1 pound zucchini and slice it lengthwise into ½-inch planks; shuck 2 ears sweet corn.

2. 2.

   Pat 1½ pounds bone-in chicken thighs dry and season all over with 1 tablespoon plus ½ teaspoon Diamond Crystal kosher salt. Whisk together the Yucatecan marinade:

   • ¼ cup orange juice
   • 2 tablespoons fresh lime juice
   • 2 cloves garlic, finely grated
   • 2 teaspoons ground annatto (achiote)
   • 1 teaspoon dried oregano
   • ½ teaspoon ground cumin
   • ½ teaspoon black pepper
   • 2 tablespoons olive oil

   Coat the chicken thoroughly and marinate at room temperature for 15 minutes.

3. 3.

   Brush the zucchini and corn with 1 tablespoon olive oil. Season the zucchini with 1 teaspoon Diamond Crystal kosher salt and the corn with ½ teaspoon Diamond Crystal kosher salt.

4. 4.

   Grill the marinated chicken skin-side down over direct heat with the lid closed until well marked, 6 to 8 minutes. Turn the chicken and move it to a cooler section of the grill. Add the corn and cook everything with the lid closed for 8 minutes, turning the corn occasionally.

5. 5.

   Add the zucchini and grill for 3 to 4 minutes per side. Continue cooking the chicken as needed until it reaches 175°F at the thickest point, about 18 to 22 minutes total.

6. 6.

   Rest the chicken for 5 minutes. Divide the grilled zucchini and corn between two plates, add the chicken, and spoon any juices released during resting over the top.

Want more detail? See the temperature guide.