Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425–450°F, and clean the grates. Cut 12 ounces zucchini lengthwise into 1/2-inch-thick planks. Husk 2 ears corn.

2. 2.

   Make the jerk paste by combining:

   • 1 tablespoon extra-virgin olive oil
   • Zest and juice of 1 lime
   • 2 garlic cloves, finely grated
   • 2 teaspoons light brown sugar
   • 1 1/2 teaspoons ground allspice
   • 1 teaspoon dried thyme
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon cayenne pepper
   • 1/4 teaspoon black pepper

   Stir until evenly blended.

3. 3.

   Pat 1 pound boneless skinless chicken thighs dry and season all over with 3/4 teaspoon kosher salt. Coat thoroughly with the jerk paste and let stand for 10 minutes while the grill finishes heating.

4. 4.

   Coat the prepared zucchini and corn with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt.

5. 5.

   Grill the chicken with the lid closed for 5–6 minutes per side, until lightly charred and the thickest pieces reach 165°F. Transfer to a clean plate and rest for 5 minutes.

6. 6.

   At the same time, grill the corn for 10–12 minutes, turning every few minutes, and grill the zucchini for 3–4 minutes per side, until charred and tender. Transfer both to a clean cutting board.

7. 7.

   Cut the kernels from the grilled corn and slice the grilled zucchini into bite-size pieces. Toss them with the juice of 1 lime and 1/4 cup chopped cilantro leaves and tender stems to make the summer vegetable side.

8. 8.

   Divide the lime-cilantro zucchini and corn between two plates. Slice the rested jerk chicken, arrange it alongside the vegetables, and spoon any clean resting juices over the chicken.