Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.5 pounds $1.29
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• low-sodium soy sauce

  1/4 cup
• cane vinegar or apple cider vinegar

  1/4 cup
• packed brown sugar

  1 tablespoon
• Garlic

  4 cloves $0.79
• freshly ground black pepper

  1 teaspoon
• kosher salt

  1/2 teaspoon
• neutral cooking oil

  1 tablespoon
• Fresh Organic Limes - Each

  1 lime $1.29
• Green Onions

  2 green onions $1.19
• water

  2 tablespoons

Instructions

1. Heat a grill to medium-high, about 400°F, with one side arranged for indirect cooking; clean and oil the grates while it preheats for 10 minutes.
2. Pat 1.5 pounds chicken thighs dry and season with 1/2 teaspoon kosher salt. Combine 2 tablespoons low-sodium soy sauce, 2 tablespoons cane vinegar, 1 teaspoon brown sugar, 2 minced garlic cloves, 1 teaspoon black pepper, and the juice of 1/2 lime; coat the chicken and marinate at room temperature for 15 minutes.
3. Meanwhile, combine 2 tablespoons low-sodium soy sauce, 2 tablespoons cane vinegar, 2 teaspoons brown sugar, 2 minced garlic cloves, and 2 tablespoons water in a small grill-safe saucepan. Boil on the grill for about 3 minutes, until reduced to 3 tablespoons of glaze.
4. Discard the chicken marinade. Brush the 1.5 pounds chicken thighs with 2 teaspoons neutral cooking oil and brush 2 husked ears sweet corn with 1 teaspoon neutral cooking oil.
5. Grill the 1.5 pounds chicken thighs over direct heat for 6 minutes per side, then move them to indirect heat. Brush with 2 tablespoons adobo glaze, cover, and cook for 8 to 10 minutes, until the thickest parts register at least 165°F; rest for 5 minutes.
6. While the chicken finishes, grill 2 ears sweet corn over direct heat for 10 to 12 minutes, turning every 2 to 3 minutes, until tender and attractively charred.
7. Divide the 1.5 pounds grilled chicken thighs and 2 ears grilled sweet corn between two plates. Spoon 1 tablespoon adobo glaze over the chicken, squeeze 1/2 lime over the corn, scatter 2 thinly sliced green onions over everything, and serve.