Careme

Instructions

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1. 1. Pat 1½ pounds bone-in, skin-on chicken thighs dry. Mix 2 tablespoons low-sodium soy sauce, 2 tablespoons apple cider vinegar, 2 teaspoons brown sugar, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon fresh lime juice, 1 tablespoon neutral cooking oil, 1 teaspoon sweet paprika, ½ teaspoon ground turmeric, 1½ teaspoons kosher salt, and ¼ teaspoon black pepper. Coat the 1½ pounds chicken thighs thoroughly and refrigerate for 20 minutes.
2. 2. While the chicken marinates, whisk 1 tablespoon low-sodium soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, 1 minced garlic clove, 1 tablespoon fresh lime juice, and ¼ teaspoon black pepper. Divide the dipping sauce between 2 small bowls, then thinly slice 2 green onions for serving.
3. 3. During the final 10 minutes of marinating, preheat a grill for two-zone cooking: heat one side to medium-high and leave the other side unlit or on low. Shuck 2 ears sweet corn and brush them with 1 tablespoon neutral cooking oil.
4. 4. Remove the 1½ pounds chicken thighs from the marinade and discard the marinade. Place the 1½ pounds chicken thighs skin-side up over indirect heat, cover, and grill for 15 minutes. Turn the 1½ pounds chicken thighs skin-side down over indirect heat, add 2 oiled ears sweet corn over direct heat, and cook for 8–10 minutes, turning the corn every 2–3 minutes. Move the 1½ pounds chicken thighs briefly over direct heat, skin-side down, and grill for 2–4 minutes until crisp and at least 165°F beside the bone; remove the 2 ears corn when browned and tender.
5. 5. Rest the 1½ pounds grilled chicken thighs for 5 minutes, then divide them and the 2 ears grilled corn between two plates. Scatter 2 sliced green onions over the chicken and serve 1 small bowl of dipping sauce with each plate for dipping the chicken, keeping the corn smoky and sweet.