Careme

Instructions

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1. 1.

   Set up a grill for two-zone medium-high heat, about 425°F, and preheat for 10 minutes. Meanwhile, cut 12 ounces Napa cabbage lengthwise into 4 attached wedges, shuck 2 ears sweet corn, and thinly slice 1 bunch green onions.

2. 2.

   Pat 1½ pounds chicken thighs dry. Season all over with 1 teaspoon Morton kosher salt, accounting for the salty glaze, and let stand for 15 minutes while the grill finishes heating.

3. 3.

   Whisk together the gochujang glaze:

   • 2 tablespoons low-sodium soy sauce
   • 1½ tablespoons gochujang
   • 1 tablespoon honey
   • 2 teaspoons toasted sesame oil
   • 1 tablespoon rice vinegar
   • 1 tablespoon finely grated fresh ginger
   • 2 finely grated garlic cloves

   Divide the glaze evenly between two bowls. Coat the chicken with one bowlful; keep the second bowl uncontaminated for finishing.

4. 4.

   Place the chicken skin-side down over direct heat and grill until browned, 4 to 5 minutes. Move it to indirect heat, cover, and cook for 15 to 18 minutes, brushing with the reserved clean glaze during the final 3 minutes. Pull the thighs at 175°F, transfer to a platter, and rest for 5 minutes.

5. 5.

   During the chicken’s final 10 minutes, brush the prepared cabbage and corn with 1 tablespoon neutral cooking oil and season them with 1 teaspoon Morton kosher salt. Grill the corn over direct heat for 8 to 10 minutes, turning frequently, and grill the cabbage for 2 to 3 minutes per cut side, until crisp-tender and charred.

6. 6.

   Cut the grilled corn kernels from the cobs and roughly chop the grilled cabbage. Toss them with the prepared green onions, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame seeds.

7. 7.

   Spoon the warm grilled Napa cabbage and corn salad onto two plates, then add the rested gochujang chicken thighs and serve.

Want more detail? See the temperature guide.