Careme

Instructions

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1. 1.

   Pat 12 ounces boneless skinless chicken thighs dry and season all over with 3 grams fine sea salt. Let stand while making the marinade.

2. 2.

   Make the marinade by combining:

   • 1 tablespoon fish sauce
   • 2 teaspoons light brown sugar
   • 1 tablespoon neutral cooking oil
   • 2 finely grated garlic cloves
   • 1 tablespoon finely grated fresh ginger
   • 1 tablespoon lime juice
   • 1/2 teaspoon black pepper

   Add the salted chicken, turn to coat, and marinate at room temperature for 15 minutes.

3. 3.

   While the chicken marinates, rinse 3/4 cup jasmine rice until the water is nearly clear. Combine the rice in a small saucepan with 1 cup water and 1.5 grams fine sea salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes before fluffing.

4. 4.

   Prepare the late-summer cucumber salad by combining:

   • 2 slicing cucumbers, halved lengthwise and thinly sliced
   • 6 ounces Sungold cherry tomatoes, halved
   • 1/4 cup chopped cilantro leaves and tender stems
   • 1 tablespoon lime juice
   • 1 teaspoon light brown sugar

   Toss well and refrigerate until serving.

5. 5.

   Heat a clean grill to medium-high, about 425°F, during the final 10 minutes of marinating. Remove the chicken from the marinade, letting excess drip away, and discard the marinade.

6. 6.

   Grill the chicken with the lid closed for 4 to 5 minutes per side, until lightly charred and the thickest piece reaches a pull temperature of 170°F. Transfer to a board and rest for 5 minutes, then slice across the grain.

7. 7.

   Divide the fluffed rice between two shallow bowls. Arrange the sliced grilled chicken beside the cucumber-tomato salad, spooning any salad juices over the rice, and serve immediately.

Want more detail? See the temperature guide.