Careme

Instructions

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1. 1.

   Heat a clean grill to medium-high, about 425°F, setting up a cooler area for managing flare-ups.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. In a shallow bowl, combine:

   • 1 tablespoon ground annatto
   • 1 teaspoon ground cumin
   • 1 teaspoon dried Mexican oregano
   • 2 finely grated garlic cloves
   • Zest and 3 tablespoons juice from 1 navel orange
   • 1/4 teaspoon black pepper
   • 1 tablespoon extra-virgin olive oil

   Coat the chicken in this achiote marinade and let stand for 15 minutes while preparing the salsa.

3. 3.

   Make the xnipec salsa by combining:

   • 8 ounces diced organic dry-farmed tomato
   • 1/4 small red onion, finely diced
   • 1 small habanero pepper, seeded and minced
   • 1/4 cup chopped cilantro leaves and tender stems
   • Juice of 1 lime
   • 1/2 teaspoon Diamond Crystal kosher salt

   Set aside so the flavors mingle.

4. 4.

   Rub 2 husked ears bi-color corn with 1 tablespoon extra-virgin olive oil and season with 1/2 teaspoon Diamond Crystal kosher salt. Grill the corn, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes.

5. 5.

   Shake excess marinade from the chicken and grill over direct heat until marked, about 5 minutes per side; move it to the cooler area as needed and pull it at 170°F. Rest for 5 minutes.

6. 6.

   Let the corn cool for 3 minutes, then slice the kernels from the cobs and toss them with half of the xnipec salsa.

7. 7.

   Plate the charred corn salad beside the grilled achiote chicken, spoon the remaining xnipec over the chicken, and serve immediately.

Want more detail? See the temperature guide.