Careme

Instructions

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1. 1.

   Preheat a clean grill to medium-high, about 425°F, for 10 minutes. If the chicken fillets vary greatly in thickness, pound the thicker sections to an even 1/2 inch.

2. 2.

   Pat 12 oz chicken breast fillets dry. Season the chicken evenly with:

   • 2 tsp olive oil
   • 1 tsp chili powder
   • 1 tsp ground cumin
   • 1 clove garlic, finely grated
   • 3/4 tsp kosher salt
   • 1/4 tsp black pepper

   Set aside while preparing the vegetables.

3. 3.

   Shuck 2 ears corn and brush them with 2 tsp olive oil. Cut 8 oz zucchini lengthwise into 1/2-inch planks; brush with 2 tsp olive oil and season with 1/4 tsp kosher salt.

4. 4.

   Grill the prepared chicken with the lid closed for 5–7 minutes per side, until browned and the thickest part reaches 165°F. Grill the prepared corn for 8–10 minutes, turning every few minutes, and the prepared zucchini for 3–4 minutes per side. Transfer everything to a clean platter as it finishes.

5. 5.

   Rest the grilled chicken for 5 minutes. Meanwhile, chop the grilled zucchini and combine it with:

   • 8 oz Roma tomato, diced
   • 2 oz red onion, finely diced
   • 1 small jalapeño, seeded and minced
   • 1 1/2 tbsp lime juice
   • 2 tbsp chopped cilantro
   • 1/2 tsp kosher salt

   Toss to make the grilled-zucchini salsa.

6. 6.

   Stir together the street-corn sauce using:

   • 2 tbsp plain Greek yogurt
   • 1 tbsp lime juice
   • 1/2 tsp chili powder
   • 2 tbsp chopped cilantro
   • 1/4 tsp kosher salt

   Spoon it over the grilled corn.

7. 7.

   Slice the rested chicken across the grain. Plate it with the street corn and grilled-zucchini salsa, spooning any accumulated chicken juices over the sliced meat.