Careme

Instructions

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1. 1.

   Heat a clean grill to medium-high, about 425°F, and lightly oil the grates.

2. 2.

   Make the mojo by whisking together:

   • 1/3 cup orange juice
   • 2 tablespoons fresh lime juice from 1 large lime
   • 3 finely grated garlic cloves
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon dried oregano
   • 1 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Transfer 2 tablespoons of the mojo to a clean bowl for serving.

3. 3.

   Pat 1 lb chicken thighs dry and season them directly with 3/4 teaspoon kosher salt. Coat the chicken in the mojo left in the mixing bowl and marinate at room temperature for 15 minutes; discard this marinade after removing the chicken.

4. 4.

   Arrange the vegetables on a sheet pan:

   • 1 lb zucchini, cut lengthwise into 1/2-inch-thick planks
   • 1/2 lb red onion, cut through the root into 1-inch wedges with the root ends intact
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Brush the oil and seasonings over both sides without separating the onion wedges.

5. 5.

   Grill the chicken with the lid closed for 5 to 7 minutes per side, until lightly charred and the thickest pieces register 165°F. Grill the zucchini for 3 to 4 minutes per side and the onion wedges for 4 to 5 minutes per side, moving each vegetable to a platter when browned and tender.

6. 6.

   Rest the chicken for 5 minutes. Stir 1/4 cup chopped cilantro into the reserved mojo.

7. 7.

   Plate the grilled zucchini and onion beside the chicken, then spoon the cilantro mojo over the chicken and serve.