Careme

Instructions

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1. 1.

   Pat 1 1/2 pounds chicken thighs dry and season all over with 2 teaspoons kosher salt. In a shallow dish, stir together:

   • 1 tablespoon fish sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 1 tablespoon grated ginger
   • 2 minced garlic cloves
   • 1 teaspoon finely grated lemon zest
   • 1/2 teaspoon ground black pepper

   Coat the chicken in the marinade and let it stand for 15 minutes.

2. 2.

   While the chicken marinates, preheat a grill for two-zone cooking with one side at medium heat, about 400°F, and the other side unlit or at low heat. Clean and oil the grates.

3. 3.

   Make the late-summer cucumber salad by combining:

   • 1 medium cucumber, thinly sliced
   • 5 ounces grape tomatoes, halved
   • 4 ounces Walla Walla sweet onion, thinly sliced
   • 1/4 cup chopped cilantro leaves and tender stems
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/2 teaspoon kosher salt

   Toss well and let the salad stand while the chicken cooks.

4. 4.

   Remove the chicken from the marinade and discard the marinade. Grill the thighs skin-side down over medium heat until browned, 6 to 8 minutes. Flip and grill for 4 minutes, then move them to the cooler side, cover, and cook for 10 to 15 minutes, until the thickest part reaches 175°F.

5. 5.

   Transfer the chicken to a clean plate and rest for 5 minutes. Toss the cucumber salad again, divide it between 2 plates, and add the grilled chicken.

Want more detail? See the temperature guide.