Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F. Prepare the vegetables and lemon:

   • 4 ears corn, shucked
   • 8 ounces yellow onion, peeled and cut into 1/2-inch rings
   • 1 medium cucumber, diced
   • 8 ounces Roma tomato, diced
   • 2 garlic cloves, minced
   • 1 large lemon, zested to yield 1 teaspoon and juiced to yield 3 tablespoons

   Keep the prepared ingredients separate.

2. 2.

   Place 1 pound chicken breast fillets in a shallow dish. Add the prepared minced garlic, 2 tablespoons prepared lemon juice, the prepared lemon zest, and:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons kosher salt
   • 1/2 teaspoon ground black pepper
   • 1/4 teaspoon cayenne pepper

   Turn the chicken until evenly coated, then marinate at room temperature for 20 minutes while the grill heats.

3. 3.

   Brush the prepared corn and onion rings with 1 tablespoon extra-virgin olive oil and season with 3/4 teaspoon kosher salt. Lift the chicken from the marinade, let the excess drip away, and discard the used marinade. Arrange the chicken, corn, and onion on the grill at the same time. Grill the onion until tender and charred, 4 to 5 minutes per side; transfer it to a cutting board. Grill the corn for 10 to 12 minutes total, turning occasionally. Grill the chicken for 5 to 7 minutes per side with the lid closed between turns, until its thickest part reaches 165°F.

4. 4.

   Transfer the chicken to a clean plate and rest it for 5 minutes. During the rest, chop the grilled onion and toss it with the prepared cucumber and tomato, 1 tablespoon prepared lemon juice, and 3/4 teaspoon kosher salt to make the summer relish.

5. 5.

   Slice the rested yassa chicken and divide it between two plates. Spoon the summer relish over the chicken and plate two grilled corn ears alongside each serving.