Isan Gai Yang with Charred Corn

Smoky Isan-style grilled chicken pairs with peak-summer Washington corn and a crisp cucumber relish for a fast, boldly tangy dinner.

Ingredients

  • Foster Farms Fresh & Natural Chicken Thighs Value Pack
    1¼ pounds, about 4 small bone-in thighs $1.49
  • Fresh Sweet Corn on the Cob-Each
    2 ears, husks removed $0.99
  • English Cucumber
    ½ cucumber, thinly sliced $1.50
  • Green Onions
    3, thinly sliced $1.19
  • Organic Cilantro
    ½ cup roughly chopped $1.69
  • Fresh Organic Limes - Each
    2 $1.29
  • Garlic
    2 cloves, finely grated $0.79
  • Fish sauce
    2 tablespoons
  • Brown sugar
    1 tablespoon
  • Neutral cooking oil
    1 tablespoon, plus more for the grill
  • Crushed red pepper flakes
    ½ teaspoon, or to taste
  • Uncooked jasmine rice
    1 tablespoon
  • Kosher salt
    ¼ teaspoon

Instructions

  1. Heat a grill for two-zone cooking, with one side at medium-high and the other at medium-low. Pat the chicken dry; slice the cucumber and green onions, chop the cilantro, zest one lime, and juice both limes.
  2. Toast the uncooked rice in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until deep golden and fragrant. Cool briefly, then crush it into a coarse powder with a mortar or spice grinder.
  3. Whisk the lime juice and zest, fish sauce, brown sugar, garlic, oil, and red pepper flakes. Reserve half for serving; coat the chicken with the remainder and let it stand for 10 minutes while the grill finishes heating.
  4. Lightly oil the grill grates. Grill the chicken skin-side down over medium-low heat for 8–10 minutes; turn and cook for another 10–14 minutes, moving it away from flare-ups, until browned and the thickest part reaches at least 165°F.
  5. During the final 10 minutes, grill the corn over medium-high heat, turning every 2 minutes, until tender and charred in spots. Rest the chicken for 5 minutes.
  6. Toss the cucumber, green onions, cilantro, salt, half the toasted rice powder, and 1 tablespoon of the reserved dressing. Brush the corn lightly with more reserved dressing.
  7. Plate two chicken thighs and one ear of corn per person, add the cucumber relish, and finish with the remaining toasted rice powder and dressing.

Total time: 50 minutes

Estimated cost: $9–$11 for 2 servings

Health notes: About 590 calories per serving, with roughly 39 grams of protein plus fiber-rich corn and fresh vegetables.

Drink pairing: An off-dry Riesling cools the chile heat while complementing the lime and lightly sweet corn.