Careme

Instructions

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1. 1.

   Pat 1 pound chicken thighs dry. Combine the following to make the pollo a la brasa marinade:

   • 2 garlic cloves, minced
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1 1/8 teaspoons fine sea salt
   • 3/4 teaspoon freshly ground black pepper

   Coat the chicken thoroughly and let it stand for 15 minutes while you make the sauce and prepare the vegetables.

2. 2.

   Blend the following until mostly smooth to make the green sauce:

   • 1/3 cup plain Greek yogurt
   • 1/2 packed cup fresh cilantro
   • 1 small jalapeño, stemmed and roughly chopped
   • 1 garlic clove, roughly chopped
   • 1 tablespoon lime juice
   • 1/8 teaspoon fine sea salt

   Refrigerate the sauce until serving.

3. 3.

   Heat a grill for two-zone cooking over medium-high heat. Prepare and toss together:

   • 2 ears corn, husked
   • 8 ounces zucchini, sliced lengthwise into 1/2-inch planks
   • 4 ounces Walla Walla sweet onion, cut into thick wedges through the root
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Keep the onion layers attached so they remain easy to turn.

4. 4.

   Grill the chicken over direct heat until browned, about 5 minutes per side. Move it to indirect heat, cover, and cook for 12 to 18 minutes more, pulling it at 175°F. During the final 12 minutes, grill the corn, turning occasionally, until lightly charred; grill the zucchini and onion for 3 to 4 minutes per side until tender and marked.

5. 5.

   Rest the chicken for 5 minutes. Spoon the green sauce onto two plates, add the grilled chicken, and arrange the corn, zucchini, and sweet onion alongside; serve extra sauce at the table.

Want more detail? See the temperature guide.